Steamed Bao Buns
I'm sure you will have seen these at almost every street food-esque stall or event all over the country but if not they're basically little clouds of delight used as a vehicle for stuffing your favourite Asian inspired food in your mouth more easily.
They're actually relatively easy to make, although they do require a bit of patience for rising etc. However, the results are most definitely worth it and your friends will be incredibly impressed with you! I made them recently to go with my Asian-Spiced Brisket and I highly recommend you do the same...
Steamed Bao Buns
Makes 20
525g plain flour, plus extra for dusting
1½ tbsp caster sugar, plus a pinch
1 tsp fast-action dried yeast
50ml milk
1 tbsp sunflower oil, plus extra for greasing and brushing
1 tbsp rice vinegar
1 tsp baking powder
Mix together the flour, sugar and ½ tsp salt in a large bowl. Dissolve the yeast and a pinch of salt in 1 tbsp warm water, then add it to the flour with the milk, oil, vinegar and 200ml water. Mix into a dough, adding a little extra water if needed.
Tip the dough onto a lightly floured work surface and knead for 10-15 mins, or until smooth. Place in a lightly oiled bowl, cover with a damp cloth and leave to rise for 2 hrs, or until doubled in size.
Tip the dough out onto a clean work surface and punch it down. Flatten the dough with your hands, then sprinkle over the baking powder and knead for 5 mins. Roll out the dough into a long sausage shape, about 3cm thick, then cut into pieces that are about 3cm wide – you should have 20.
In the palm of your hand, roll each piece of dough into a ball and leave to rest for 2-3 mins. Use a rolling pin to roll out each ball, one by one, into an oval shape about 3-4mm thick. Rub the surface of the dough ovals with oil and brush a little oil over a chopstick.
Place the oiled chopstick in the centre of each oval. Fold the dough over the chopstick, then slowly pull out the chopstick. Transfer the prepared buns to a baking tray lined with baking parchment, cover with a clean tea towel or lightly oiled cling film and leave to prove in a warm place for 1 hr 30 mins, or until doubled in size.
Heat a large steamer over a medium-high heat. Steam the buns for 8 mins until puffed up (you’ll need to do this in batches). Prise open each bun and fill with whatever goodies you like (I used beef brisket).
They're actually relatively easy to make, although they do require a bit of patience for rising etc. However, the results are most definitely worth it and your friends will be incredibly impressed with you! I made them recently to go with my Asian-Spiced Brisket and I highly recommend you do the same...
Steamed Bao Buns
Makes 20525g plain flour, plus extra for dusting
1½ tbsp caster sugar, plus a pinch
1 tsp fast-action dried yeast
50ml milk
1 tbsp sunflower oil, plus extra for greasing and brushing
1 tbsp rice vinegar
1 tsp baking powder
Mix together the flour, sugar and ½ tsp salt in a large bowl. Dissolve the yeast and a pinch of salt in 1 tbsp warm water, then add it to the flour with the milk, oil, vinegar and 200ml water. Mix into a dough, adding a little extra water if needed.
Tip the dough onto a lightly floured work surface and knead for 10-15 mins, or until smooth. Place in a lightly oiled bowl, cover with a damp cloth and leave to rise for 2 hrs, or until doubled in size.
Tip the dough out onto a clean work surface and punch it down. Flatten the dough with your hands, then sprinkle over the baking powder and knead for 5 mins. Roll out the dough into a long sausage shape, about 3cm thick, then cut into pieces that are about 3cm wide – you should have 20.
In the palm of your hand, roll each piece of dough into a ball and leave to rest for 2-3 mins. Use a rolling pin to roll out each ball, one by one, into an oval shape about 3-4mm thick. Rub the surface of the dough ovals with oil and brush a little oil over a chopstick.
Place the oiled chopstick in the centre of each oval. Fold the dough over the chopstick, then slowly pull out the chopstick. Transfer the prepared buns to a baking tray lined with baking parchment, cover with a clean tea towel or lightly oiled cling film and leave to prove in a warm place for 1 hr 30 mins, or until doubled in size.
Heat a large steamer over a medium-high heat. Steam the buns for 8 mins until puffed up (you’ll need to do this in batches). Prise open each bun and fill with whatever goodies you like (I used beef brisket).
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