Steamed Bao Buns Recipe

I absolutely adore this recipe because there’s something magical about transforming simple pantry ingredients into fluffy, dreamy steamed buns right at home. Plus, the process is like a tiny kitchen adventure, from seeing the dough rise to that satisfying moment of peeling back the steamer lid to reveal perfectly puffed buns ready for any filling my heart desires!

Making steamed bao buns is something I love. They’re such a delightful addition to any meal.

They’re soft, yet they hold together perfectly, thanks to the all-purpose flour, a hint of sugar, and salt in the mix. And then there’s the yeast.

I’ve always been a little intimidated by the whole business of working with yeast, but the combination of dry active yeast and warm water makes for a wet, lifted dough that’s almost foolproof.

Ingredients

Flour, all-purpose: Provides structure, and is abundant in carbohydrates.

Adds slight sweetness; helps yeast activation; sugar.

Salt: Intensifies taste, counterbalances sweetness.

Yeast is alive, and it requires food to stay that way.

Fortunately for us, it likes to dine on sugar, which it happily converts into carbon dioxide and alcohol—our beer or wine, if the fermentation doesn’t go further (and it mostly doesn’t).

But as anyone who has made or watched someone make bread knows, the yeast isn’t our only rising agent.

There are also baking powder and baking soda.

But for the moment, let’s focus on the living, breathing, munching, and excreting that our little buddies do.

Cooking oil: Supplies moisture and aids in texture.

Baking powder: Aids in leavening, lightens dough.

Ingredient Quantities

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• 2 cups all-purpose flour
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 1 packet active dry yeast (about 2 1/4 teaspoons)
• 3/4 cup warm water (about 110°F)
• 2 tablespoons vegetable oil
• 1 teaspoon baking powder

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Instructions

1. In a small bowl, combine 3/4 cup of warm water, 2 tablespoons of sugar, and 1 packet of active dry yeast. Allow the mixture to sit for about 5 to 10 minutes until it is frothy.

2. In a large mixing bowl, blend 2 cups of all-purpose flour with 1/4 teaspoon of salt. Stir to mix uniformly.

3. In the center of the dry ingredients, create a well, and pour into it the yeast mixture and 2 tablespoons of vegetable oil. Begin mixing until you have a roughly formed dough.

4. Move the dough to a surface lightly dusted with flour and knead it for approximately 8-10 minutes, until it attains a smooth, elastic consistency.

5. Put the dough in a bowl that has been lightly oiled, and cover the dough with a damp cloth. Let it rise in a warm spot for about 1-2 hours or until it doubles in size.

6. After the dough has risen, deflate it and move it back to the cozy confines of your floured work surface. This time, as you knead for another 2-3 minutes, incorporate an entire teaspoon of baking powder into the dough. It will need it.

7. Equal portions (approximately 10-12) of dough are taken and formed into balls. An equal amount of time (10 minutes) is allowed for the dough balls to rest.

8. Each ball should be rolled into an oval shape (about 4 inches long) and brushed lightly with oil. Each oval should then be folded in half, with a light press in the center, to create the classic bun shape.

9. Put each folded bun on a small sheet of parchment paper or a cupcake liner and let them rest for another 30 minutes.

10. Prepare a steamer with water that is simmering. In turn, steam the buns for approximately 8-10 minutes, until they are puffy and cooked all the way through. Serve the steamed buns warm, with whatever delightful fillings you may have on hand.

Equipment Needed

1. Small bowl
2. Large mixing bowl
3. Measuring cups
4. Measuring spoons
5. Wooden spoon or spatula
6. Clean work surface
7. Damp cloth
8. Rolling pin
9. Parchment paper or cupcake liners
10. Steamer
11. Pastry brush

FAQ

• Q: Can I make bao buns ahead of time?
  
  A: Yes, you can make the dough ahead and let it rise in the refrigerator overnight. Steam them fresh when you’re ready to serve.
• Q: How do I ensure my bao buns are fluffy?
  
  A: Make sure your yeast is fresh and the water is at the correct temperature (about 110°F) to activate the yeast properly.
• Q: Can I fill bao buns before steaming?
  
  A: Yes, bao buns can be filled with a variety of savory or sweet fillings before steaming.
• Q: What can I use instead of vegetable oil?
  
  A: You can substitute vegetable oil with canola oil or melted coconut oil if preferred.
• Q: How do I store leftover bao buns?
  
  A: Store them in an airtight container in the fridge for up to 2 days. Reheat by steaming them again until warm.
• Q: Can these bao buns be frozen?
  
  A: Yes, freeze steamed buns in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months. Re-steam before serving.

Substitutions and Variations

All-purpose flour: Use whole wheat flour for an earthier flavor and a denser, more textured baked good.
Sweets: Substitute honey or maple syrup for sugar, but you might need to tweak the liquid content some.
Salt: You can use sea salt or kosher salt in the same amounts for a taste that is similar to what you would get with table salt.
Dry yeast: Instant yeast can be used, but it often necessitates a shorter rising time.
Vegetable oil: Substitute with canola oil, grapeseed oil, or melted coconut oil (for a hint of coconut flavor).

Pro Tips

1. Activate the Yeast Properly Ensure your water is warm (about 110°F). If it’s too hot, it can kill the yeast, and if it’s too cold, the yeast won’t activate properly. The mixture should become frothy within 5 to 10 minutes to ensure the yeast is alive and active.

2. Knead Thoroughly Knead the dough until it is smooth and elastic, about 8-10 minutes. This helps develop the gluten structure, which is crucial for buns that are soft yet have a good chew.

3. Incorporate Baking Powder Effectively When adding baking powder after the first rise, knead it in well and evenly to ensure that the buns rise evenly during steaming.

4. Use Parchment or Liners Smartly Placing buns on parchment paper or cupcake liners prevents them from sticking to the steamer, ensuring they maintain their shape and are easy to handle after steaming.

5. Mind the Steam Avoid opening the steamer during the cooking process. A sudden change in temperature can cause the buns to collapse or become dense. Ensure a steady simmer and keep the lid on until done.