Steamed Bao Buns

These Asian Steamed Buns /bread will wow your friends and family. Also known as Bao, these buns are a blank canvas for whatever you'd like to fill them with.....preferably something savoury, sweet and spicy all at the same time.

Ingredients: 

• 2½ cups plain flour (use bleached flour if you want a complete white bubs)
• 1/3 cup (84ml) warm water
• ½ cup (125ml) warm milk
• 1 tbsp active dried yeast
• 4 tbsp sugar, divided half
• 2 tbsp sunflower oil
• ½tsp baking powder
• ¼ tsp salt

Method:

Combine warm water, milk, active yeast, sugar and oil. Whisk to let the yeast and sugar dissolve then let it sit until yeast activate, about 5-10 minutes.

Meanwhile, combine flour, sugar, baking powder and salt in a stand mixer. You can mix this with your hand if you prefer.

Pour the wet ingredients to dry ingredients mixture. Start on a low speed to slowly incorporate all the ingredients together then on medium speed until it becomes dough shape. Keep kneed for 3-4 minutes on medium speed. The dough should be elastic and really soft but not stick to your fingers or on the mixing bowl.

Take the dough out from the hook and form a ball. Place back to the mixing bowl, cover with cling film and let it rise in a warm place until it becomes triple in size, about 2 hours. Let it sit longer if needed.

Place the raised dough on a working surface. Roll out the dough ¼ inch thick. Sprinkle flour is not necessary but if you do, use as minimal as possible. Cut the dough 3½ to 4 inch circle with a round cutter. This recipe makes about 13-16 baos.

                                                     

Lightly brush or spray oil on one surface of the baos and fold in half and place a piece of baking paper in the centre.

                             

                                                                        

Gently press each bao with a roller and place on a baking paper. Cover with a lid and let it rest for additional 30-40 minutes.

Meanwhile, bring water to a boil on wok or a steamer pot. Carefully place the steamer with the baos on top of the boiling water wok/pot. Make sure water is not touching the baos. Cover and steam for 8-12 minutes. When they are done cooking, tilt the lid a little for a slow air circulation about 2-3 minutes before opening the lid.

Prise open each bun and fill with pulled pork or pull jackfruit or any filling you fancy.

You can serve the baos as a side or make sandwiches!

Enjoy!