Steamed Soft Bao Buns Recipe
Introduction
Bao buns are soft, fluffy steamed bread rolls popular in Asian cuisine. They are perfect for filling with savory or sweet ingredients and make a delightful addition to any meal.
Ingredients
- 2 cups flour
- 1 teaspoon yeast
- 1 tablespoon sugar
- 3/4 cup warm water
Instructions
- Step 1: In a large bowl, combine the flour, yeast, and sugar. Gradually add the warm water, mixing until a soft dough forms.
- Step 2: Knead the dough on a floured surface for about 10 minutes until smooth and elastic. Place it in a lightly greased bowl, cover, and let it rise until doubled in size, about 1 hour.
- Step 3: Divide the dough into small portions and shape each into a bun. Place the buns on parchment paper squares to prevent sticking.
- Step 4: Steam the buns over boiling water for 10-12 minutes until they are puffed and soft.
- Step 5: Remove from the steamer and serve warm with your choice of fillings or toppings.
Tips & Variations
- For extra fluffy buns, make sure your yeast is fresh and the water is warm but not hot.
- You can add a teaspoon of baking powder to the dough for a lighter texture.
- Try adding fillings like BBQ pork, mushrooms, or sweet red bean paste.
Storage
Store leftover buns in an airtight container in the refrigerator for up to 2 days. To reheat, steam them for a few minutes until warm and soft, or microwave covered with a damp paper towel.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use all-purpose flour for bao buns?
Yes, all-purpose flour works well for bao buns and produces a soft texture suitable for steaming.
How long can I store bao buns after steaming?
After steaming, bao buns are best eaten fresh but can be stored in the refrigerator for up to 2 days or frozen for longer storage.
PrintSteamed Soft Bao Buns Recipe
Soft and fluffy Bao Buns made from a simple yeast dough, steamed to perfection. These traditional Chinese buns are light, airy, and perfect for filling with savory or sweet ingredients.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 45 minutes
- Yield: 12 buns 1x
- Category: Bread
- Method: Steaming
- Cuisine: Chinese
- Diet: Vegetarian
Ingredients
Dough Ingredients
- 3 cups all-purpose flour
- 2 teaspoons active dry yeast
- 2 tablespoons sugar
- 1 cup warm water (around 110°F / 43°C)
Instructions
- Activate the yeast: In a small bowl, combine the active dry yeast, sugar, and warm water. Stir gently and let it sit for 5-10 minutes until frothy and bubbly, indicating the yeast is active.
- Make the dough: In a large mixing bowl, add the flour. Pour the yeast mixture into the flour gradually while stirring to form a dough. Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic.
- First proof: Place the dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for about 1 hour or until it doubles in size.
- Shape the buns: Punch down the risen dough and divide it into equal pieces (approximately 12). Roll each piece into a smooth ball and then flatten slightly to form round buns.
- Second proof: Place the buns on parchment paper squares to prevent sticking, cover them with a cloth, and let them rise for another 30 minutes until puffed.
- Steam the buns: Arrange the buns with some space between them in a steamer basket lined with parchment or cabbage leaves to prevent sticking. Steam over boiling water for 12-15 minutes until the buns are soft and cooked through.
- Serve: Remove the buns carefully from the steamer. Serve warm as is or filled with your choice of savory or sweet fillings.
Notes
- Make sure water is warm, not hot, to avoid killing the yeast.
- Do not open the steamer during the steaming process to prevent buns from collapsing.
- You can freeze the uncooked shaped buns and steam them directly from frozen, adding extra steaming time.
- For fluffier buns, allow the dough to proof in a slightly warm, humid environment.
Keywords: bao buns, steamed buns, Chinese buns, yeast dough, fluffy buns
