Bao Buns, A Foolproof Recipe

Prepare the dough

1. Manual Method: In a large bowl, mix flour, instant yeast, baking powder and sugar (see note 2 if using dry active yeast or fresh yeast). Gradually add water/milk while stirring with chopsticks. Combine and knead by hand until a rough-looking dough forms. Rest for 10 minutes then knead for 2-3 minutes until it becomes very smooth.
2. Stand-mixer Method: Add flour, instant yeast, baking powder, sugar and water/milk to the mixing bowl (see note 2 if using dry active yeast or fresh yeast). Mix and knead with a dough hook on low speed for 8-10 minutes until a smooth dough forms.

Shape the bao buns

1. Rolling pin method: Roll the dough into a rope. Divide into 8-12 equal pieces. Roll them into balls then flatten each with a rolling pin into an oval shape, about ⅕ inch (½ cm) thick (dust with flour when necessary to prevent sticking). Brush a thin layer of oil over half of the oval then fold over lengthways.
2. Cutter method: Flatten the dough with a rolling pin into a rectangle, about ⅕ inch (½ cm) thick. Use a large round cutter to cut out circles, then roll each piece into an oval shape. Combine the leftover dough and repeat to cut out more (dust with flour when necessary to prevent sticking). Brush oil over half of the oval then fold over lengthways.

Rest

1. Line the steamer baskets with perforated parchment paper or silicone steamer liners (or oil the surface if using metal or plastic steamers). Place the bao buns over leaving enough space in between for expansion.
2. Leave to proof for about 30 minutes (see note 4) until the buns become a little bigger, plumper and feel lighter in weight.

Steam

1. Add 2 cups (500ml) of water to the wok or pot that you use for steaming. Place the baskets on top (you may stack up several and cook all at once). Cover with a lid.
2. Firstly, cook over high heat. As soon as the water starts to boil (when you see steam coming out through gaps), turn the heat to medium-low. From this moment, steam for 10 minutes.

Store

1. Once completely cool, store leftover buns in the fridge for up to 4 days or in the freezer for 2 months. Reheat by steaming them for 5 minutes if chilled or 7 minutes if frozen.

Make ahead

1. Cook them as instructed above then freeze them once cooled (It’s not recommended to freeze uncooked bao buns as the yeast dough doesn’t rise properly after freezing).
2. Defrost them in the fridge overnight then steam for 5 minutes before serving. Or, reheat them without defrosting for 7 minutes.