Homemade Bao Buns
Bao Bun is one of the easier doughs to make, it`s fairly forgiving and it binds very easily.
Start by mixing your dry ingredients in a large bowl (Flour, Cornstarch, Salt, Sugar and Baking Powder).
In a measuring cup, – preferably, to make it easier to pour after, – mix warm water (the water cannot be too hot, or it will kill the yeast) and the yeast. Mix them and let them activate for 5 minutes. Add the oil to the water mixture.
While mixing with a wooden spoon or spatula, start incorporating the wet mixture into the dry one slowly. Once all the ingredients are in the same bowl and somewhat mixed, place the dough on a clean surface and start wedging it.
Wedge until the dough is soft and smooth to touch, adding a light dusting of cornstarch if it is sticking to your hands, and a drizzle of oil if it`s too dry (or not sticky at all).
Form into a ball and place it in a lightly oiled (very large) bowl. Cover the bowl with a damp towel and place it somewhere warm. Let it rise for 60-90 minutes, depending on how warm your spot is.
Once the dough has doubled in size, wedge it again for about 5 more minutes to push out any air bubbles that formed inside. The dough should be even softer and more malleable.
Split the dough into 12 equal sized pieces. Cut in half, reshape each part and repeat until you have 12 “equal” pieces.
Make them into balls and roll them out into circles. You should aim at 1 cm thick or thinner.
Let them rise for another 20 minutes.
To make sandwich style Baos, roll them out one more time to 1 cm thickness or thinner. Steam them for 5-10 minutes in a steamer with parchment paper. Fill them with your filling your choice while still warm and enjoy.
To make closed Bao Buns, flatten the sides of each re-risen circle leaving a “pillow” in the middle.
Place your filling of choice onto the pillow and carefully pull the sides up pinching the together. Steam for 10 minutes.
If you don`t mind eating these pillowy, soft buns with a fork and a knife, you can just put all your leftovers and favourite topping on top of it and enjoy as is.
Bao Buns
Servings: 12 Buns
Time: 30 minutes to make, 90 minutes to rise
Ingredients
2 Cups Flour (300g)
1 Cup Cornstarch (150g) – more for dusting
2 Tbsp Sugar
½ tsp Salt
1 tsp Instant Dry Yeast
3 tsp Baking Powder
¾ Cup Warm Water (175mL)
¼ Cup Vegetable Oil (60mL) – more as needed
Step-by-Step
1. In a large bowl, mix flour, cornstarch, sugar, baking powder and salt.
2. In a measuring cup, mix the warm water (not hot) and the yeast. Let them sit for about 5 minutes. Add oil to the mix.
3. Start incorporating the wet ingredients into the dry ones slowly while mixing the ingredients with a rubber spatula or wooden spoon.
4. When the liquid is fully incorporated, use a large, clean surface to start kneading the dough. The dough should have a sticky consistency but not enough to have pieces stuck to your hand. In small increments, add cornstarch to make it less sticky and oil if it becomes too dry. Knead for about 5 minutes, until the dough is soft and smooth to touch.
5. Place the dough in a lightly oiled cleaned bowl, cover with a damp towel and let it rise in a warm place for 60-90 minutes (until it doubles in size).
6. Knead the risen dough for another 5 minutes to push out the air bubbles inside.
7. Separate the dough into 12 pieces and roll them into balls. Roll them out into circles with a rolling pin until they`re 1 cm thick or thinner. Let them rise again for about 20 minutes.
8. To make open Bao sandwiches, roll them back to 1 cm thickness and steam them on perforated parchment paper. Steam for 5-10 minutes. Then, fill your bao buns with whatever you have in your fridge.
9. To make close buns, flatten each ball from the sides, leaving a “pillow” in the middle. Add your filling to the pillow and pull the sides up, pinching to close. Steam for about 10 minutes.
Note: If you don`t have a steamer, close a large pot (filled with water) with tinfoil, making sure to seal all sides. Make holes through the tinfoil sheet. Puncture another tinfoil sheet (same size) and attach it on top of the first layer, the holes should be offset from the other sheet. Once the water is boiling and seam is coming out of the holes in the tinfoil, oil the top lightly and place the buns on top. Cover with the lid of the pot you`re using.
Get creative with your filling, this is a very versatile dough that can go well with sweet or savoury fillings! If you find yourself with some leftover dough, steam them and keep in the fridge for 3-5 days.
Our favourite combo is Asian BBQ pork with fresh cut vegetables, saute Swiss chard, fresh herbs and Sriracha Mayo.