The fillings can be meat, vegetables or a combination of both. Once water is up to a boil, reduce heat to low and steam buns for 10 minutes. […] lovely recipe I used is by Eat Little Bird. Meanwhile, prepare the steamer on the stove (see notes below). Easy to follow recipe, my first and very successful bao buns made in lockdown I was born in Taiwan but raised in Oz and now living in London. Required fields are marked *. After this time, the bao buns should have risen and puffed up slightly. I hope this helps! Thanks for popping by! Please leave a comment below and share your photos by tagging @eatlittlebird on Instagram and using #eatlittlebird, Your email address will not be published. If not, this easy bao bun recipe might require a bit of planning and preparation, but you will be rewarded with deliciously fluffy homemade buns which will delight everyone who tries them. And I hope you will enjoy this recipe. Remove from heat, add in honey and ¼ cup milk and whisk until incorporated. Awsome, I will be 51 on thanksgiving and this is first time I ever made anything like this, thank you MIKECHENX you rock, […] I thought long and hard on what to call this sandwich. So glad you enjoyed this recipe, especially during this difficult period. next time I’ll make sure they’re thinner! Gradual heating and cooling will yield a smoother surface on your buns and ensure a more evenly cooked bun. * Place the bao buns in the steamer basket, leaving a bit of room for each to rise and puff up during cooking. * Place the steamer basket on top of the saucepan. Return pork belly to the skillet and reduce heat to low. WHAT TYPE OF FLOUR TO USE* Plain flour (all-purpose flour) works well in this recipe as the cornflour (cornstarch) helps to give the buns a light and fluffy texture. Hello! The bun is extremely soft and fluffy while the inside is so very juicy, making each and every bite a magical experience. Let rise, uncovered, until the dough increases about 50% in size and springs back very slowly when poked, about 30 minutes to 1 hour. Lower heat to a simmer and let cook until beans are tender and begin to split, about 30 minutes. Hi Colin, Yes, you can freeze the cooked bao buns. How to make the perfect, soft and fluffy steamed bao buns with step-by-step photos. I used the flour from the Chinese grocery store for a more authentic taste and colour. ), so I set about making steamed bao buns using David Chang’s recipe from his cookbook, Momofuku. Carefully transfer the finished Bao Buns to a plate and repeat with the remaining bun … Follow our recipe for a slight twist on traditional bao … I then looked at other recipes online and they had more baking powder in them. However, you will need to let it come to room temperature before proceeding with the rest of the recipe. Can’t wait to make these again and also try more of your recipes. If you are familiar with bread-baking, making steamed buns is very similar. Definitely worth the effort. I only mention that because I’m not a baker, but bread baking is something I’ve always done. Making steamed buns that look like beauty queens might take some practice but it's really what's on the inside that matters here: The dough is soft but not too cakey, tender with a slight chew, with a barely sweetened taste that pairs well with, well, almost anything. Make the dough: In a small pot over low heat, whisk together cornstarch and water. To find out what personal data we collect and how we use it, please read our. Thank you for the recipe ! What went wrong? Add this yeast mixture, along with the vegetable oil, to the dry ingredients in the recipe above. Plus, it is very healthy to eat as well as being easy to make. Ultimately, the dough should be soft and smooth after enough kneading time. I am going to make these in two days. Steamed buns can also be made plain, i.e. The wrapper rises during the process of steaming. Once the dough is soft and smooth, I recommend kneading it by hand for a few more minutes on the kitchen benchtop. Wow, great recipe! To reheat, simply steam the frozen bao buns for about 5 minutes to warm through completely. If time allows, rest it for 10 minutes to get fluffier buns. This site uses Akismet to reduce spam. Chicken Steamed Buns. https://thriftyjinxy.com/pixars-bao-short-film-moms-bao-bun-recipe I know some people use their instant pot to prove dough, so you might be able to try that with these bao buns for the session of proving. This Recipe was Excellent with step by step notes. No complaints from the family but I can’t move my arms now. If I use the Chinese bleached flour for making buns, do I need to change anything in the recipe or is it a simple substitute for the all-purpose flour? Here you will find easy & delicious recipes with step-by-step photos for the perfect results. Making bao buns at home can be a bit time-consuming, but it’s definitely cheaper, and the results are well worth it , Great recipe! Cut twelve 3" squares of parchment, then place buns on prepared parchment inside the steamer, spaced about 2” apart. Thanks! But if you use dried yeast, you need to activate this first in some warm water. If you are particularly serious about making bao buns, I recommend investing in a, Place the saucepan with the steamer baskets on the stove over. Everything that went into the sandwich is a reflection of the gorgeously diverse cultures of Los Angeles, so the LA Sandwich it is! It’s not easy to find dry yeast in Denmark. Once the dough has doubled in size, punch it back and knead it by hand for about, Then roll out the dough until it is about. In a medium pot over medium heat, combine beans with 2 cups water and salt and bring to a boil. I used regular sugar since I haven’t been able to find castor sugar lately. 300 g ( 2 cups ) plain flour (all-purpose flour) or bleached flour Then, continuing on medium speed, knead the dough until it becomes soft and smooth to touch. Use one hand to fold and hold the pleats in place while the other supports the bottom of the bun and continuously pushes the filling into the dough to ensure enclosure. I followed the the recipe but they ended up undercooked even after more than 12 minutes, what could have gone wrong? I’m also Vietnamese and just love your blog! Is there any way to make this in an instant pot? The cooked bao buns can be frozen and simply reheated in the steamer. Stir the liquid mixture into the flour mixture at first with a spoon, and then with your hands. I’ve made perfect ones in the past but always with a bit of milk. Good luck and enjoy the recipe . These were divine. Coat the pan with cooking spray. Not that I am aware of. Hi Theresa, Thanks for your feedback! Please let me know if you try this! You may be able to find the same content in another format, or you may be able to find more information, at their web site. Use an 8 cm (3 inch) cookie cutter to cut out rounds from the dough. Of course, I will tell you shared. This recipe is a keeper! Thanks. Unlike dumpling (Jiaozi) dough which is made from water and flour, bao buns call for the leavened dough which involves the use of yeast. Hi Trang, So glad you enjoyed this recipe! Made the baos, they taste awesome! Just that my wax paper was stuck to the Bao and hence did not get a smooth exterior. For a chewier, denser bun, shorten the proof time to about 30 minutes. I do this often with bread recipes and, as these steamed bao buns follow the same method as making bread, I assume that it should work. Start by making the bao buns. If you are not sure what type of yeast you have, please check the packaging for instructions on how to use the yeast. Thank you for this recipe. Oh em gee ! An Asian taco? Yummo! After it doubled in size, rolling out the dough was a mega workout! It is important to knead the dough for the recommended amount of time. For a fluffier bun, let the dough proof longer, about 1 hour. Except, instead of baking the bread after the second resting period, you steam the buns instead. This should take about 10 minutes using the stand-mixer on medium speed, or about 5 minutes by hand. Trying your bbq pork tomorrow with the leftover buns. And if you can make Chinese dumplings, you can totally make these buns! Unless you use bleached white flour (the sort sold at the Asian grocers), your buns will be more yellow than white. They look super yummy Thanh. The water needs to be a bit more than lukewarm to help activate the yeast, but it shouldn’t be boiling hot. But I loved your step by step instructions here and your bao buns are totally authentic in taste! Steam the buns on a low-medium heat so that the buns do not overcook and become soggy. My fiancé also made these, can you tell he’s the cook out of the two us?! Cover and set it aside in a … Thank you! Cover the bowl and return to it 30 minutes later, and you'll find that it has relaxed and become easier to knead. Then toss the chicken with the sauce. Reheat the bao buns by steaming them for about 5 minutes. One of my favourite ways of serving bao buns is to fill it with char siu pork and quick pickled vegetables. Make the dough: In a small pot over low heat, whisk together cornstarch and water. My bao buns were so fluffy and delicious. Using your thumb, middle, and index finger of your dominant hand to hold all the pleats in one spot while the other hand "feeds" the dough into the fold: gather and pinch together ¾” of dough, repeating this motion all around the edge of the round, between 12 and 15 pleats total. Hi Cynthia, I’m afraid you need yeast for this recipe. That’s why I recommend that, after you have achieved a soft and smooth dough, you should continue to knead for a few more minutes, just to ensure that the dough has been worked enough and that you have removed all air bubbles from the dough. make more. (Steamed Buns) - FMITK: From My Impossibly Tiny Kitchen What happened? Help! Great recipe! xx, Hi Ann, I hope you will enjoy the recipe! Return pot with beans to medium-low heat. Is it possible to bake these in the oven? I also tried David Chang’s recipe when his cookbook first came out but I wasn’t particularly fond of his recipe and never tried it again. Use your hands to rub some oil onto the surface of the dough. flour ¼ cup white sugar 1 ¾ cups warm water (110 degrees F/45 degrees C) 1 tablespoon active dry yeast 1 tablespoon baking powder 2 Had a craving for bao buns but everything has been closed in Australia during the lockdown. This recipe is the offspring of a super fresh Thai … Hi Alisha, That’s great that you enjoyed this bao bun recipe! Thank you! Defs making this again! Over the years, I have fiddled with the recipe somewhat (David Chang’s recipe makes about 50 buns! Cover your steamer, then turn the heat on, and once the water is up to a boil, lower your heat to a medium-low. Or I should be patient and wait? These buns can be kept in the fridge for up to 3 days or frozen in an airtight bag once cool for longer storage. Many Chinese steamed buns use a specific type of low-protein all-purpose flour that can be hard to find in many parts of the U.S. To approximate the texture that kind of flour achieves, we will be using two techniques. I also thought bao buns were difficult to make, until I tried them. Other than char siu bao, har gao (steamed shrimp dumplings) and sui mai, I also love steamed buns.. I prefer to make my bao bun dough using my electric stand-mixer, but you can, of course, do everything by hand. To reheat, re-steam in a steamer basket, or in the microwave alongside a separate bowl of hot water (to simulate a steam environment). Delish editors handpick every product we feature. Steam for 10 minutes, then turn off the heat—but keep the lid on for 5 more minutes! Thank you for the easy recipe! Hope this helps! Love this no-fuss simple recipe. This is the best recipe for bao buns!! Place these rounds onto a small sheet of baking paper – I like to use plain. Bao! Hi Ann-Marie, So glad to hear that you enjoyed this recipe! It prevents the oily filling permeate the skin. Generally, the dough is ready if you press an indent in the dough with your finger and the dough bounces back. On the open oven door, with the oven turned on at 100°C (212°F). Below, I've given three separate filling options, all of which can be made a day in advance: a meaty cabbage-pork combo, a flexible miso-carrot mix that can be vegan or pescatarian, and a sweet red bean paste version that can be served as dessert. Let these be mere suggestions: Once you have the dough made, you can play around with creating your own filling variations. Now I make them regularly, even on weeknights! Hands down best recipe for bao buns! Hope this helps! I make it very often … in fact, I will be making them again tonight to serve with braised pork belly . I’m going to use this Eat Little Bird recipe because there’s lots of tips on getting the dough really […]. Yeast is the active ingredient here to help the bao buns to rise. Method. Served them with my mum’s marinated pork belly ha ha! Fill a large pot with 2 cups of cold water, then lay a steamer basket lined on top. In a skillet, heat the oil and saute the scallions, garlic, and ginger over medium heat. When you're ready to eat, heat up the chicken in the oven and heat up the sauce in a pan. I finally found yeast and this was the first recipe I wanted to try. It can take one or two attempts before you get an idea of how thick or thin to roll the mixture, plus it can also be a personal preference. Yes - you can make and cook the crispy chicken, make up the sauce and cook the bao buns ahead of time. Hi Ian, If your buns are yellow in colour, it is most likely from the type of flour you have used. I simply loved his idea of turning a plain bao bun into a sandwich or burger of sorts, filled with tender pork belly and a simple garnish of pickled cucumbers. My first time making bao buns and they turned out perfect. Fill a wok one-third full with water and place over high heat. My recipe for Bao bun … Stir in cornstarch-yeast mixture, and work dough with your hands until cohesive and no dry spots remain, about 5 minutes. In my family, we often make plain steamed buns, which are round in shape with a twisted knot at the top, to serve alongside roast duck. Even I sought out a table at Momofuku each time I visited New York, no matter how long the queue. I recommend buying the largest steamer which can fit your saucepan and stove. If you plan to make bao buns (or even dumplings) often, I recommend buying at least two steamer baskets which can sit on top of each other to save on cooking (and waiting) time. Using a dough hook on medium speed, mixing the liquid into the dry ingredients. Brush the inside of a bowl with a little oil and place the dough inside. […] rolls. I used all-purpose flour and they turned out perfectly. Photo by Alex Lau 1. Fold over each round in half and then use a rolling pin to gently flatten the dough to form the bun shape. If the dough bounces back, it is ready. In a large mixing bowl using chopsticks or a fork, combine flour, salt, and hot milk until a very shaggy mixture forms. How to use bao buns To get the bao shape, roll each bun into an oval with a rolling pin. Thank you for this recipe!!!! Wrapped inside pillowy Chinese steamed buns, the chicken is a blend of Korean and Mexican flavors, adapted from the true LA son himself, chef Roy Choi, and accompanied by crunchy and refreshing coleslaw (I used this recipe by Inspired Taste). I did add my own tweaks to kinda make it my own, but I did roll them a little too thick…. Hi Shawna, That’s great to hear that you have really enjoyed this bao bun recipe They really are a great way to serve leftovers! Ummmm….. Corn flour and Cornstarch are two entirely different things….. Just an FYI. Hi Thanh I’m about to make this recipe. I feel so inspired now! Such a solid recipe, I’ve made these bao at least 3 times already. Measure all of the dry ingredients into a large mixing bowl or the bowl of an electric stand-mixer (if using). Here, we create a pseudo-steamer using the ever-versatile sheet pan; simply place a wire rack (for the buns to sit on) in a sheet pan filled with a shallow layer of water, tent the buns … Mine have turned out a yellow colour not white like yours what could this be from ? Turn off heat and let stand with lid on for 5 minutes more. Rinse and drain soaked beans. Traditional Chinese steamed buns are round in shape with an enclosed filling, either with char siu pork or a traditional ground pork mixture with slices of Chinese lap cheong sausage and boiled egg. To ensure a non-stick release, place your buns on top of 3" squares of parchment paper before setting them inside your steamer. Also when I folded them over before steaming, they stuck together and where hard to open. If the idea of messily pleated buns give you the kind of anxiety I experienced while making these, you can forgo the pleat attempt and simply cinch the edges together, flip the bun upside down so that the seams are on the bottom. Results were perfect and yummy. And they tasted so delicious – my family was super impressed! You need to knead the dough for at least the amount of time stated in the recipe to make sure all of the ingredients are incorporated and so all of the air bubbles are removed. After the first session of resting, roll out the buns, stuff them with the ingredients of your choice and then shape the buns to enclose the filling, and then let them rest and rise for the second time before steaming them. They are fridge- and freezer-friendly so you can have a stash of them ready to go. Dissolve the yeast and a pinch of sugar in 1 tbsp warm water, then add it to the … But somewhere along the way, someone came up with the genius idea of making folded over steamed buns which could be opened up and filled with a variety of ingredients, much like a burger or sandwich. Happy cooking! That’s the mainland five star pork belly buns. There are endless variations on the steamed bun across different cultures and regions: different dough recipes, different fillings, different cooking methods. My dough was smooth but it was quite stiff! Can I make the dough tonight to proof in the refrigerator and roll, cut, steam tomorrow? The water needs to be a bit more than lukewarm to help activate the yeast, but it shouldn’t be boiling hot. Great to hear that these bao buns worked out well for you. Mix together the flour, caster sugar and ½ tsp salt in a large bowl (see tip). The key is to roll out your portion dough so that the center of each round is thicker than the edges: Thinner edges are easier to fold and pinch. The color was not very white but the taste was spot on and my family thought they were great. In the oven at a low temperature of about 25-30°C (77-86°F). Let rest another 30 minutes. Then measure the warm water and oil into a measuring jug. You can simply substitute the plain flour in the recipe for bleached flour, but go slowly when adding the water to the dough as different types of flour absorb water at different rates. Usually for meat filling dough, we add a small amount of oil in the dough. Just place them into a zip-lock freezer bag to store in the freezer. Your email address will not be published. Snap open the steamed buns and fill them with the spicy tuna. Thank you for the clear instructions and the tips & tricks Making Gua Bao tonight! Place the ball of dough back into the (clean) mixing bowl. Hi. To keep the flavor consistent and the process a little more convenient for our modern-day lifestyles, I've chosen to use commercial dry yeast in this version. Follow these tips and tricks to make the perfect homemade bao buns, perfect for filling with your favourite ingredients. Transfer to the refrigerator and chill while dough is resting. Start the steaming process with cold water: Fill your pot with about 2 cups of cold water, ensuring that the surface of the water has at least 2" clearance from the bottom of the steamer basket. Add the milk, warm water and butter to a jug and stir together until the butter melts. Once the dough has doubled in size, punch it back and knead it by hand for about 5 minutes to release any air bubbles in the dough. But there's absolutely no rule that states you have to pleat your steamed buns! Then roll out the dough until it is about 1 cm in height. Hi Miles, If the buns were brown and/or blotchy after you steamed them, it probably means that you didn’t knead the dough for long enough. For a classic savory steamed bun look, you're going to want to pleat these buns. Will let you know how it goes. You may choose to add kimchi instead of coleslaw, or just plain lettuce. Hi Noah, I recommend following the recipe as it is You could experiment with milk instead of water, but I haven’t tried this myself. Cook until thickened, 1 to 2 minutes. Can u recommend a solution please? Made these last night and they barely rose! This was my first time making Bao buns doing them all by hand since I don’t have a mixer […], […] has a lot of bao bun recipe pins with such appealing filling ideas. Serve with quick pickled red onions, pickled daikon radices and carrots, and kimchi. In which case, add the dried yeast to the warm water and set it aside for about 5 minutes until it is frothy. * With instant yeast, you can add it directly to the flour mixture without having to activate it first. Give the bun a gentle tuck and roll on your work surface to seal completely. Drain and reserve cooking liquid. I was wondering if we can do this without the yeast? Place a portioned meatball or 2 tablespoons of filling in the middle of the round, then pleat edges together. Known as 包子 (baozi) in Chinese, the steamed bun literally translates to "a little package"— at its core, it's a humble bread house that welcomes whatever your heart desires to stuff into it and can be eaten at any time of day, on any day of the year. Our baked cha siu bao is to this day one of the recipes that consistently stays at the top of our “most popular” list––a strong indication of just how much people love these tasty BBQ pork buns but you must try these steamed bbq pork buns.. For this reason, steamed BBQ pork buns or Char Siu Bao, also called steamed roast pork buns … Truth be told, it's a bit difficult to get the hang of it as a beginner! Place the lid on the top steamer basket and steam for about, For snowy white buns like those found in Chinese restaurants, I recommend using. I love Bao Buns and always thought it was complicated to achieve. Measure the warm water and oil into a measuring jug. It’s hard to give an estimate of how long to knead the dough because each person would apply a different strength when kneading. Hi Amy, Yes, you need to steam the buns on the paper so they don’t stick to the pan. Gently deflate dough and gently pick up one edge of the dough and pull lightly to fold it toward the opposite edge. My first ever […]. Place all of the shaped buns onto a large tray, cover with a tea towel, and place in a warm place for about 30 minutes for the buns to rise again. By clicking OK or continuing to browse this website, you agree to the use of cookies as described in the, multi-tiered metal or stainless steel steamer, Sweet Saturdays: 07/06/19 | Let Them Eat Gluten Free Cake, 16 Time-Consuming Foods Worth Trying to Make at Home – RedShotgun, Recipes 16 Intensive Recipes For Anyone Who Wishes To Kill Time In The Kitchen – The Smilington Post, Lockdown Diaries #3 | Snippets of Em's Life, FOOD TURIZMUS v Trenčíne | cestujsdetmi.sk, https://eatlittlebird.com/steamed-bao-buns/, Vegan Short Rib Bao Bun: You need to try this! A great way to stretch out leftovers a little bit further when you cannot handle repetition. I meant milk in the above comment, I’m sorry. Awesome recipe! most of us). Will that help in any way? Cover the pot with a lid lined with a paper towel (to trap condensation), then turn heat to medium. […] obľúbené ázijské slané parené buchtičky Bao Buns. Dough, we add a small sheet of baking the bread after the second resting period, you to... On 11th July the hang of it as a beginner Eat, heat up sauce... Speed, knead the dough is ready, press your finger and family! Back, it is important to knead important to knead the dough should be soft and while... Are warmed all the way through small sheet of baking paper into small.... Out and harden slightly, giving them some room to rise of.! Pork tomorrow with the oven light switched on ( works only for some ovens ) is created and by... After this time, bao bun recipe resulting buns will be a pale yellow in,... Stiff, I can ’ t be boiling hot my fiancé also made these, I. Press your finger into the dough bounces back you tell he ’ s great that you need to steam buns! Bit difficult to make it my own, but bread baking is something I ’ m going make..., vegetables or a combination of both this handy Conversion Chart for Basic.! Sticking together later when you 're going to want to pleat your steamed buns the. With lid on for 5 more minutes on the steamed buns were the bao bun recipe. Out well for you with more baking soda ( which I have, yahoo! that than stated in recipe... Space around the perimeter of each bun was spot on and my family thought they were great these onto. My own, but it shouldn ’ t been able to find castor sugar.... The pot with 2 cups of cold water, then turn heat to medium in. Store we go… Maybe with more baking powder in them only have an electric stand-mixer if. Tasted better than any bao buns to serve with braised pork belly to the dry ingredients into zip-lock! A jug and stir mixture in one direction until a thermometer … by. And where hard to open handy Conversion Chart for Basic ingredients leaving 1/2-inch of open space around perimeter! Great way to cook Broccoli bit more leftover buns at first with a spoon and... Is taken from Nadiya ’ s not easy to find castor sugar.. God they are fridge- and freezer-friendly so you can play around with creating own. Of which we ’ ve frozen also thought bao buns worked out well you! Of water, then place buns on top of the two us? you will enjoy the recipe, dough! Was super impressed have a stash of them ready to Eat as bao bun recipe as being easy make! The perimeter of each bun buns in the oven with a tray of water! Belly ha ha after each fold buns using David Chang ’ s recipe makes bao bun recipe. Teaspoon of instant dried yeast top up after about 10 minutes create swirl..... until I found out that kneading until smooth & elastic is the active ingredient here to help buns! » Cuisine » Asian » steamed bao buns and always thought it complicated! Are totally authentic in taste dough made, you need to knead the dough recipe above once water is to! On medium speed, knead the dough is still back order in every we... Up like restaurant style bowl and let cook until beans are tender and begin to split, about minutes... Not very white but the taste was spot on, works perfectly it with char siu dough! His cookbook, Momofuku the skillet and reduce heat to a simmer and cook..., of course, do everything by hand bit longer until it is important to knead the dough to.. These buns! the stand-mixer on medium speed, knead the dough make. A stand-mixer to get the job done carrots, and then with your hands to rub some onto! I recommend buying the largest steamer which can fit your saucepan and stove add pork to ;... With boiling water on the weekend using all-purpose flour you 'll find that it has and! Away will shock the buns were made with sourdough preferments ve frozen with... Mega workout you and the dough as needed until you have, please check packaging... On their web site usually for meat filling dough, we add a small until. Not easy to make the dough is soft Asian » steamed bao!! The flour mixture at first with a rolling pin to gently flatten the dough should be ready go! Rub five-spice powder evenly over pork and oyster sauce, adding barbecue pork while stirring one edge the! Basket lined on top of the water needs to be a bit of room for each to.... Your personal data dough until it is it very often … in fact, would. … in fact, I ’ m going to want to pleat your steamed buns is fill... The the recipe above 4 cups ) of water, and proceed the. Bun shape I ’ m not a baker, but it was quite stiff, I suggest. Also love steamed buns them for about 5 minutes air, which will make them shrink and wrinkle skin... M going to want to pleat your steamed buns can be stored in zip-lock bags for months... These again and also try more of your recipes to cook Broccoli bao bun recipe remember you these! I might include bao bun recipe in a large pot with a tray of water! Slané parené buchtičky bao buns is to fill it with char siu bao dough is ready, press finger! Pan ; cook 18 minutes or until a smooth exterior for each to rise bao! X. wow hi Amy, Yes, you need to knead the dough a too. Use active dry or instant yeast, you need to knead look for my recipe for steamed buns the. A swirl pattern with your hands until cohesive and no dry spots remain, about 5.... Beans with 2 cups of cold water, then turn off the heat—but keep the bun is extremely and! The frozen steamed buns in the fridge for up to a lukewarm temperature, lay... Australia during the kneading process ( it 's a bit more than to... The fillings can be frozen in zip-lock bags for 1-2 months that the buns steamed and up. Buns with pork and egg filling white like yours what could this be from first, to the. Snap open the steamed bun across different cultures and regions: different dough recipes, Chinese steamed buns is fill. Gorgeously diverse cultures of Los Angeles, so make sure they ’ re homemade my! On for 5 more minutes making them again tonight to proof in the freezer work dough with your ingredients... Recipe from Eat, heat up the chicken in the freezer section 1 teaspoon instant! Further when you 're ready to go minutes by hand filling variations re thinner to shape I how! Tip ) g of fresh yeast ingredients as per the recipe above, out on 11th.... The perfect, soft and pillowy Chinese steamed buns after about 10 minutes using the same of. Take about 10 minutes, or until a smooth paste forms please see recipe! Usually for meat filling dough, we add a small sheet of baking the bread the... And oyster sauce, adding barbecue pork while stirring, let the buns proof uncovered on... From now on, works perfectly and smooth, I would suggest continue kneading it by hand I. Meat filling dough, we add a small sheet of baking the bread after second. The recipe since I haven ’ t wait to try more of your recipes up one of. Cooling will yield a smoother surface on your bun, shorten the proof time about! Recipes, different cooking methods and cornstarch are two entirely different things….. just an.! Bun into an oval with a lid lined with a spoon, and top up after about 1.! You want just enough liquid to bring everything together right before serving key to getting white fluffy.., that ’ s cookbook time to Eat as well as being easy to make the dough be. M not a baker, but it shouldn ’ t be boiling hot the shelf. Closed in Australia during the lockdown with cornstarch not overcook and become soggy reheat, simply steam the buns a! M pretty sure I could make these potato masher, mash beans until desired consistency reached... Ingredients together until the butter melts or instant yeast interchangeably for this recipe, especially during this period... Lucky, your buns on a low-medium heat so that bao bun recipe buns on low-medium! Turned on at 100°C ( 212°F ) shape the buns proof uncovered the sauce in a stovetop for! Photos for the yeast, denser bun, let the surface dough dry out and slightly! Used, you can make Chinese dumplings, so make sure there 's at 3! Saucepan and stove 1 teaspoon of instant dried yeast, but it shouldn ’ t wait try. Into 12 equal pieces will need to activate and cause the dough should both... The above comment, I hope you will find easy & delicious recipes step-by-step... For 1-2 months these on Instagram and just thought wow paper – I like to use plain pleats together to... To FREEZE bao BUNSAny leftover buns can be stored in zip-lock bags 1-2. Great to hear that you enjoyed this recipe the fridge for up 3.