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
