Here's the insider info on how to make the fluffiest, softest bao buns in town. Make them solo or bring in the crew and make an afternoon of it.
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Serves
15
Bao Flour
Fast Action Dried Yeast
Warm Water
Sunflower Oil
Baking Powder
Sugar
Salt
Sesame Oil
Serves
15
Bao Flour
Fast Action Dried Yeast
Warm Water
Sunflower Oil
Baking Powder
Sugar
Salt
Sesame Oil
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1. Whisk The Yeast.
Tip the yeast into a bowl and add 240ml warm water. Whisk well and set aside for 10 mins.
Step 2. Make The Dough.
Tip the flour, baking powder and sugar into a large mixing bowl. Slowly add water mix and then oil. Add salt and mix together, then tip onto a clean surface and knead for 10 mins.
Step 3. Rest The Dough.
Add dough to a bowl and add a small layer of oil to top of dough – I like to use sesame oil but any oil will do. Cover with cling film.
Step 4. Proof.
Leave to prove for 40-60 mins or until the dough has doubled in size, then remove the dough on a well-floured table top and lightly knead till the dough is smooth
Step 5. Shape Your Bao.
Get some scales and weigh out chunks of dough into 55g balls, shaping them into smooth balls (the smoother the better).
Step 6. Proof The Again.
Place them on a tabletop or baking sheet a couple inches apart, cover lightly with cling film and let them prove for another 20-30 mins, until puffed up.
Step 7. Roll Out Your Bao.
Take each ball and with a rolling pin roll them into an oval shape, trying to get them about 1cm thick, then brush lightly with oil, I use sesame.
Step 8. Fold The Bao.
Carefully fold in half and place inside your steamers. Repeat this process until they’re all done, put the steamer lid on and let them sit for another 30-40 mins.
Step 9. Steam.
Get a pan big enough to sit the steamers on and bring the temperature up to a rolling boil. Once the water has come up to temp, add the steamers on top and let them steam for 10-12 minutes until the buns are fluffy.
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