Bao Buns Recipe
User Reviews
5
Bao Buns Recipe
Description
The Bao Buns Recipe starts with a warm mixture of water, milk, and yeast, activated before combining with bread flour, sugar, salt, baking powder, baking soda, and melted butter to form a cohesive dough. After rising, the dough is rolled out and cut into rounds, then folded into a moon shape. The mushroom filling uses a blend of enoki and oyster mushrooms sautéed with garlic, green onions, soy sauce, sesame oil, and sriracha, providing a savory and mildly spicy component. The inclusion of sesame seeds adds a nutty note. The buns are served with fresh cucumber slices, julienned carrots, and microgreens for crispness and brightness.
The steamed buns offer a soft, airy texture that pairs well with the tender but flavorful mushroom filling and crisp vegetable accompaniments. This combination makes them suitable for serving as appetizers or light handheld meals, inviting customization by adding different fillings or toppings.
Notes mention substituting butter with liquid pork fat for a richer dough and recommend using parchment paper when steaming the buns on a rack to prevent sticking if a bamboo steamer is unavailable. These tips support successful steaming and dough texture, enhancing the cooking process.
Ingredients
Easy Bao Bun Dough:
- 1/4 cup water warm
- 3/4 cup milk warm
- 2 1/2 teaspoons active dry yeast
- 2 3/4 cup bread flour
- 2 teaspoons sugar
- 2 1/2 teaspoons kosher salt
- 1/2 teaspoons baking powder
- 1/4 teaspoons baking soda
- 3 tablespoons butter melted, unsalted
Mushroom Filling + For Serving:
- 1 tablespoon olive oil
- 1/2 pound mushroom I used enoki and oyster mushrooms, of choice
- 2 green onions trimmed and sliced
- 2 garlic peeled and minced, cloves
- 2 tablespoons soy sauce light sodium
- 1 teaspoon sesame oil
- 1 teaspoon sriracha hot sauce
- kosher salt to taste
- 2 teaspoons sesame seeds plus more as garnish
- 1 cucumber sliced, Persian
- 1 carrot peeled and julienned
- microgreens handful of
Instructions
To Make the Bao Bun Dough:
- To the bowl of a stand-up mixer, with the hook attachment, pour in the warm water, milk and active dry yeast. Allow to stand until activated and foamy, about 5 minutes.
- In another medium bowl, whisk together the bread flour, sugar, salt, baking powder and baking soda.
- To the stand-up mixer, slowly add the bread flour mixture. And then pour in the melted butter. Continue mixing on the lowest speed for 8 minutes. During this time, the flour should pull away from the bowl and become a cohesive dough. Remove the dough from the bowl and shape it into a ball. Return it to the bowl and cover the bowl with a clean towel. Place it in a warm place until it’s doubled in size, about 1 hour.
- Punch the dough down and transfer it to a lightly floured countertop. Using a rolling pin (or wine bottle), roll it out so it’s about 1/2-inch thick. Using a 3-inch cookie cutter, stamp out as many bao buns as you can manage.
- Fold the rounds over into a moon shape, like a taco. Lightly roll them using the rolling pin, flattening them slightly. Allow them to proof on the counter for about 15 minutes.
- Find a saucepan or pot that fits your steam basket. Fill it with a few inches of water and place it over medium-high heat. Add a round of parchment to the bottom to the center of the steam basket (this will prevent the bao buns from sticking!).
- Remove the steam basket from the saucepan or pot and add three or four bap buns. Place the top on and transfer it to the saucepan. Cook for about 5 minutes, until the bao buns are puffy and soft to the touch. Remove from the parchment and set aside. Repeat with the remaining bao buns.
- Keep in a 200 degree F oven to keep them warm while you cook the rest.
To Make the Filling:
- You can make this filling before you start steaming the bao buns so it’s ready to go!
- To a small skillet, set over medium heat, add the olive oil. When warm, add the mushrooms and green onions. Cook until softened, about 5 to 7 minutes. Pour in the garlic, soy sauce, sesame oil and Sriracha. Give it a mix and let it cook for an additional 2 to 3 minutes. Salt to taste. Mix in the sesame seeds.
To Assemble the Bao Buns:
- Slice the bao buns in half with a knife. Add a spoonful of the filling into the bao buns and fill with a few slices of cucumbers, julienned carrots and micro greens.
Notes
- Butter in the dough can be replaced with liquid pork fat for a richer flavor.
- If you don't have a bamboo steamer, use a meat rack over a saucepan with parchment paper between buns and rack to prevent sticking.
- Ensure the dough doubles in size during proofing for soft buns.
- Fold each dough circle into a moon shape before steaming for the classic bao bun form.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 317 kcal
% Daily Value*
| Serving | 6g | |
| Calories | 317kcal | 16% |
| Carbohydrates | 47g | 16% |
| Protein | 9g | 18% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 15mg | 5% |
| Sodium | 1045mg | 44% |
| Potassium | 196mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 1923IU | 38% |
| Vitamin C | 2mg | 2% |
| Calcium | 39mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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