Description
This recipe guides you through making fluffy, soft bao buns that are perfect for filling with savory or sweet ingredients. Using a simple dough of flour, yeast, water, and oil, these buns are proofed and steamed to achieve their signature light texture and pillowy softness. Ideal for an Asian-inspired meal or snack, these bao buns are easy to prepare with minimal ingredients.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour, plus 2 tbsp for dusting
- 1 and 1/2 tsp instant yeast
- 2 tbsp sugar (optional)
Wet Ingredients
- 150 ml water (use chilled water if room temperature is above 18°C; add up to 20ml more if needed)
- 1 tbsp vegetable cooking oil
Instructions
- Activate Yeast: Add sugar and instant yeast to the water and stir well. Let it sit for 5 minutes. If you prefer no sugar, skip this step. Use chilled water if your room temperature is above 18°C to prevent premature fermentation.
- Make Dough: Pour the yeast mixture into the flour in a stand mixer bowl. Start kneading at slow speed for 1 minute, then add the vegetable oil. Continue kneading at slow speed for at least 10 minutes until the dough turns very smooth, elastic, and slightly whiter in color.
- Alternative Kneading Method: If kneading by hand, slowly pour the yeast water into the flour and stir with a chopstick before kneading.
- Temperature Control: To prevent premature fermentation, avoid warming the dough with your hands. Use a stand mixer or cover dough with plastic wrap if kneading by hand.
- Shape Dough: Lightly dust a work surface with flour to prevent sticking. Roll the dough into a long, even log and divide it into 6 equal portions.
- Prepare Each Bun: Knead each portion briefly until smooth, then roll into an oval shape. Place a piece of parchment paper in the middle and fold the dough over to create a half oval-shaped bun.
- Proof Buns: Arrange the buns in a lined steamer basket. If your environment is warm, cover with the steamer lid to proof. If it’s cold, place the steamer uncovered in an oven with a cup of boiling water inside, cover the oven lid, and let the buns rise. Proofing should take around 30 minutes to 1 hour until buns are 1.5 times their original size.
- Steam Buns: Place the steamer over high heat until steam appears, then reduce to a lower heat. Steam the buns for 13 minutes.
- Rest and Serve: Allow the buns to sit for 5 minutes after steaming before opening the lid to prevent collapse. Serve soft, fluffy bao buns as desired.
Notes
- Using chilled water helps control dough temperature and prevents premature yeast activation.
- A stand mixer is preferred for kneading to maintain dough temperature and achieve best texture.
- Proofing time varies by temperature; check buns to be about 1.5 times their original size before steaming.
- Do not open the steamer lid immediately after cooking to maintain bun fluffiness.
- Parchment paper prevents buns from sticking to the steamer basket.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Bread
- Method: Steaming
- Cuisine: Asian
Keywords: bao buns, fluffy buns, steamed buns, Asian bread, soft bread, yeast dough, homemade bao, snack, appetizer
