Short Description
These are soft, pillowy bao buns made with simple ingredients—warm water and milk, yeast, flour, and a touch of oil and sugar. They steam into light, fluffy pockets perfect for fillings or serving alongside savory dishes.
Why You’ll Love This Recipe
- Delicately soft texture: The combination of warm milk and precise kneading yields a tender, elastic dough.
- Light and fluffy: Steaming locks in moisture and keeps the buns airy.
- Easy to shape: Folded half‑moon buns create the traditional bao look—simple and elegant.
- Customizable use: Serve as buns for sandwiches, sliders, or as a side to main dishes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- ⅓ cup warm water
- ½ cup warm milk
- 1 tbsp active dry yeast
- 4 tbsp sugar, divided (2 tbsp for yeast activation, 2 tbsp for dough)
- 2 tbsp avocado, vegetable, or canola oil
- 2½ cups all-purpose flour (or blanched flour for pure white buns)
- ½ tsp baking powder
- ¼ tsp salt
Directions
- Combine warm water, warm milk, active dry yeast, 2 tbsp sugar, and oil in a bowl. Whisk gently and let sit for 5 to 10 minutes until the yeast activates and becomes frothy.
- In another bowl (or stand mixer), mix flour, the remaining 2 tbsp sugar, baking powder, and salt.
- Pour the wet ingredients into the dry mix. On low speed, blend until incorporated, then increase to medium speed and knead for 3–4 minutes until elastic and soft—not sticky.
- Remove dough from the hook, form into a ball, and place back into the bowl. Cover with plastic wrap and let rise in a warm spot until tripled in size, about 2 hours (allow longer if needed).
- Once risen, transfer dough to a work surface. Roll it out to about ¼‑inch thickness. Use a 3½‑inch ring mold or glass to cut circles (makes 14–16 buns).
- Lightly brush or spray oil on one side of each circle. Fold each in half into a half‑moon shape. Gently press down with a roller.
- Place each bao on a piece of parchment paper or coffee filter inside a steamer. Cover and rest for another 30 minutes.
- Bring water to a boil in a wok or steamer pot. Place the steamer basket above the water (without water touching buns). Cover and steam for 8–12 minutes.
- A few minutes before time is up, slightly tilt the lid to allow air circulation for 2–3 minutes, then fully open. Spray a bit of water on the coffee filter to prevent sticking.
Servings And Timing
- Servings: Makes 14–16 bao buns
- Prep Time: ~15 minutes (wet and dry prep)
- Rise Time: ~2 hours for the first rise, plus 30 minutes after shaping
- Steam Time: 8–12 minutes, plus a brief air rest
Variations
- Use whole wheat or gluten-free flour blends for alternative textures.
- Add matcha powder or beet powder to tinted dough.
- Fill with sweet or savory fillings: tofu, BBQ jackfruit, pickled vegetables, jam, or custard.
- Make mini baoz for appetizers or sliders.
Storage/Reheating
- To Store: Store steamed buns in an airtight container in the refrigerator for up to 2 days, or freeze them individually wrapped for up to a month.
- To Reheat: Re-steam for a few minutes until soft and warm. Alternatively, microwave briefly, cover with a damp paper towel to retain moisture.
FAQs
How Do I Know When the Yeast Is Activated?
You’ll see foam or bubbles forming on the surface within 5 to 10 minutes—this indicates the yeast is working.
What If The Dough Is Sticky After Kneading?
Dust your hands and surface lightly, or knead in a teaspoon of flour at a time until it’s soft but manageable.
Can I Skip The Second Rest After Shaping?
That 30‑minute rest allows the dough to relax and puff up further. Skipping it may result in denser buns.
Do I Need Special Steamer Liners?
You can use parchment paper or coffee filters to prevent sticking. Spray lightly with water—avoid direct oil or grease.
Why Rest The Buns With The Lid Tilted At The End?
Allowing air circulation avoids condensation buildup inside the steamer, which keeps the buns fluffy and prevents sogginess.
Can I Bake These Instead Of Steaming?
You could try baking, but steaming yields the classic soft bao texture. Baking gives more bake-like or bread-like results.
How Do I Store Leftovers Without Them Getting Dry?
Store in an airtight container and re-steam or microwave wrapped with a damp towel to keep moisture in.
Can I Make Gluten-Free Bao Buns?
Yes—but results vary depending on the flour blend. Add a binder (like xanthan gum) for better structure.
Why Is Baking Powder Included In This Dough?
Baking powder offers extra lift in combination with yeast, helping create an airy, tender crumb.
Can I Use a Different Shaping Tool?
Yes—a small bowl, cookie cutter, or glass roughly 3½‑inch in diameter works well for cutting the circles.
Conclusion
These Bao Buns are delightfully fluffy and soft, with just the right amount of sweetness and chew. Perfect for stuffing with savory fillings, serving alongside main dishes, or enjoying plain. With minimal ingredients and simple steps, you’ll have freshly steamed, irresistibly tender buns that showcase a traditional Asian classic.
Print
The Best Bao Buns
- Total Time: 2 hours 57 minutes
- Yield: Makes 14–16 buns
- Diet: Vegetarian
Description
These soft, pillowy bao buns are steamed to fluffy perfection and made with simple ingredients like flour, yeast, milk, and sugar. Ideal for filling with savory or sweet ingredients or serving as a delicate side.
Ingredients
⅓ cup warm water
½ cup warm milk
1 tbsp active dry yeast
4 tbsp sugar, divided
2 tbsp avocado, vegetable, or canola oil
2½ cups all-purpose flour (or blanched flour)
½ tsp baking powder
¼ tsp salt
Instructions
- In a bowl, whisk warm water, milk, yeast, 2 tbsp sugar, and oil. Let sit 5–10 minutes until frothy.
- In another bowl or stand mixer, mix flour, remaining sugar, baking powder, and salt.
- Add wet mix to dry. Mix on low, then knead on medium for 3–4 minutes until elastic and soft.
- Form into a ball, cover, and let rise until tripled in size, about 2 hours.
- Roll dough to ¼-inch thick. Cut circles with a 3½-inch ring mold or glass (makes 14–16).
- Brush or spray oil on one side of each circle, fold into half-moons, and press gently.
- Place on parchment or coffee filter in steamer. Cover and rest 30 minutes.
- Steam over boiling water (not touching buns) for 8–12 minutes.
- Tilt lid in final 2–3 minutes for air circulation. Spray water on liners to prevent sticking.
Notes
- Use parchment or coffee filters to line the steamer and avoid sticking.
- For color or flavor variations, add natural powders like matcha or beet.
- Reheat by steaming or microwaving with a damp towel to maintain moisture.
- Freeze steamed buns individually wrapped and re-steam for best texture.
- Second rise after shaping is crucial for light texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Bread
- Method: Steaming
- Cuisine: Asian
Nutrition
- Serving Size: 1 bun
- Calories: 110
- Sugar: 3g
- Sodium: 60mg
- Fat: 2g
- Saturated Fat: 0.2g
- Unsaturated Fat: 1.8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 0mg
