Stranger Foods

ChineseBao buns

Serves 8-12 | Prep 20 mins | Cook 10 mins

This recipe is for making steamed, folded bao buns which are the simplest type to make at home. It introduces a single-proof method that consistently produces good results.

Source: redhousespice.com

Ingredients

Metric

Imperial

x0.5

300 g all-purpose flour
1¼ tsp instant yeast
1 tsp baking powder
1 tsp white sugar
165 g lukewarm water or milk
Oil (for brushing)

Instructions

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°F

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Prepare the dough

Manual Method: In a large bowl, mix flour, instant yeast, baking powder and sugar. Gradually add water/milk while stirring with chopsticks. Combine and knead by hand until a rough-looking dough forms. Rest for then knead for until it becomes very smooth.
Stand-mixer Method: Add flour, instant yeast, baking powder, sugar and water/milk to the mixing bowl. Mix and knead with a dough hook on low speed for until a smooth dough forms.

Shape the bao buns

Rolling pin method: Roll the dough into a rope. Divide into 8-12 equal pieces. Roll them into balls then flatten each with a rolling pin into an oval shape, about ½ cm thick (dust with flour when necessary to prevent sticking). Brush a thin layer of oil over half of the oval then fold over lengthways.
Cutter method: Flatten the dough with a rolling pin into a rectangle, about ⅕ inch (½ cm) thick. Use a large round cutter to cut out circles, then roll each piece into an oval shape. Combine the leftover dough and repeat to cut out more (dust with flour when necessary to prevent sticking). Brush oil over half of the oval then fold over lengthways.

Rest

Line the steamer baskets with perforated parchment paper or silicone steamer liners (or oil the surface if using metal or plastic steamers). Place the bao buns over leaving enough space in between for expansion.
Leave to proof for about until the buns become a little bigger, plumper and feel lighter in weight.

Steam

Add 500 ml of water to the wok or pot that you use for steaming. Place the baskets on top (you may stack up several and cook all at once). Cover with a lid.
Firstly, cook over high heat. As soon as the water starts to boil (when you see steam coming out through gaps), turn the heat to medium-low. From this moment, steam for .

Store

Once completely cool, store leftover buns in the fridge for up to 4 days or in the freezer for 2 months. Reheat by steaming them for if chilled or if frozen.

Nutrition

Per Serving	% Daily Value
Calories 145 kcal	7.2%
Total Fat 1 g	1.3%
Saturated Fat 0.1 g	0.5%
Carbohydrates 30 g	10.9%
Dietary Fibre 2 g	7.1%
Sugars 1 g	2.0%
Protein 5 g	10.0%
Sodium 0.55 g	23.9%

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