Bao Buns

This Bao Bun recipe may seem a little intense when you first see it, but trust me! It is worth that little bit of extra effort.
After making the buns, simple fill with your favourite filling (I love a Korean BBQ mince) and enjoy!

Nutrition Facts

Serving Size 1 bun (no filling)


Amount Per Serving
Calories 104
% Daily Value *
Total Fat 1.8g3%
Total Carbohydrate 18.9g7%
Dietary Fiber 0.9g4%
Protein 2.9g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Yields1 ServingCategorySide

 260 g plain flour
 25 ml semi-skimmed milk
 1 tbsp sugar
 0.50 tsp baking powder
 0.50 tsp fast-acting yeast
 0.50 tbsp olive oil
 0.50 tbsp rice vinegar / white wine vinegar
 0.50 tsp sunflower oil for greasing

1

In a large bowl mix together the flour, sugar and a pinch of salt.

In a separate bowl mix the yeast and 1/2 tbsp of warm water, then add it to the flour mixture, alongside the milk, olive oil, vinegar, and 125ml of water.

Mix the ingredients together to form a dough.

2

On a clean floured surface, tip the dough out and knead for 10 minutes until soft and smooth (it shouldn't be sticky).

Place the dough into a lightly oiled bowl and cover with a damp tea towel.
Leave to rise for 1.5 hours until it has doubled in size.

3

Once risen, tip the dough out onto a clean floured surface and flatten out roughly with your hands. Sprinkle with the baking powder and knead for 7 minutes.

Roll out the dough into a sausage shape, and cut into 10 equal pieces (about 1.2 inches thick).

In the palm of your hand roll each piece of dough into a ball and set aside while you finish the remaining pieces.

4

With a rolling pin, roll out each dough ball into an oval shape about 1/2 cm thick.

Brush a little sunflower oil onto a butter knife and rub a little of the oil onto the surfaces of the ovals. Place the knife in the centre of the oval, fold the dough over, and then slowly remove the knife.

A chopstick would also work but everyone has a butter knife!

5

Cut out 9 squares of parchment paper and place each bun on top.

Transfer to a baking tray and cover with a clean tea towel and leave in a warm place for 1.5 hours to prove and double in size.

Heat a large steamer over a medium heat and steam the buns for 6 minutes until puffed up. Separating the into 3 batches to steam makes this much easier.

6

Carefully open the bun and fill with your favourite filling and enjoy!

Ingredients

 260 g plain flour
 25 ml semi-skimmed milk
 1 tbsp sugar
 0.50 tsp baking powder
 0.50 tsp fast-acting yeast
 0.50 tbsp olive oil
 0.50 tbsp rice vinegar / white wine vinegar
 0.50 tsp sunflower oil for greasing

Directions

1

In a large bowl mix together the flour, sugar and a pinch of salt.

In a separate bowl mix the yeast and 1/2 tbsp of warm water, then add it to the flour mixture, alongside the milk, olive oil, vinegar, and 125ml of water.

Mix the ingredients together to form a dough.

2

On a clean floured surface, tip the dough out and knead for 10 minutes until soft and smooth (it shouldn't be sticky).

Place the dough into a lightly oiled bowl and cover with a damp tea towel.
Leave to rise for 1.5 hours until it has doubled in size.

3

Once risen, tip the dough out onto a clean floured surface and flatten out roughly with your hands. Sprinkle with the baking powder and knead for 7 minutes.

Roll out the dough into a sausage shape, and cut into 10 equal pieces (about 1.2 inches thick).

In the palm of your hand roll each piece of dough into a ball and set aside while you finish the remaining pieces.

4

With a rolling pin, roll out each dough ball into an oval shape about 1/2 cm thick.

Brush a little sunflower oil onto a butter knife and rub a little of the oil onto the surfaces of the ovals. Place the knife in the centre of the oval, fold the dough over, and then slowly remove the knife.

A chopstick would also work but everyone has a butter knife!

5

Cut out 9 squares of parchment paper and place each bun on top.

Transfer to a baking tray and cover with a clean tea towel and leave in a warm place for 1.5 hours to prove and double in size.

Heat a large steamer over a medium heat and steam the buns for 6 minutes until puffed up. Separating the into 3 batches to steam makes this much easier.

6

Carefully open the bun and fill with your favourite filling and enjoy!

Bao Buns

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