Recipe of Homemade Bao buns

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The ingredients needed to make Bao buns:

1. Prepare For the dough:
2. Get 360 g plain flour, plus extra for dusting
3. Take 20 ml warm milk (or any milk)
4. Take 1 tablespoon baking powder
5. Take 1 tablespoon easy bake yeast (Allison's)
6. Make ready 35 g granulated sugar (or caster)
7. Make ready Pinch salt
8. Take 30 ml vegetable oil, plus extra for greasing the dough
9. Prepare 180-200 ml warm water (use more or less)
10. Take 13-15 pieces square baking paper (10x10cm)
11. Prepare 13-15 pieces square baking paper (10x10cm, optional for lining inside the bao bun)
12. Take Steaming the buns:
13. Make ready Ready to steam bao buns
14. Take Bamboo steamer
15. Take Wok
16. Prepare 3-4 cups water

Baozi (Chinese: 包子), or bao, is a type of yeast-leavened filled bun in various Chinese cuisines. There are many variations in fillings (meat or vegetarian) and preparations. Steamed bao buns (包子), a complete guide. Tasty filling with fluffy wrapper, homemade bao buns are super comforting!

Steps to make Bao buns:

1. In a large mixing bowl place flour, milk, baking powder, yeast, salt and sugar. In another bowl mix together vegetable oil and water. In the bowl with the the dry ingredients, make a well and pour in the mixed vegetable oil and water. Use a wooden spoon or spatula to mix. Either use your hands or an electric whisk (with a dough hook attached) to knead, until the dough comes together.
2. On a clean work surface sprinkle some flour and empty dough out. Knead for about 5 minutes or until smooth. The dough may stick to your hands, only add extra flour a tablespoon at a time until it stops sticking. Then return dough to the mixing bowl, cover cling film. Rest dough in a warm place for about an 1 hour (until it has doubled in size).
3. While the dough rises, prepare the parchment paper squares. Once the dough has risen and doubled in size, punch the dough and transfer the dough back into the to work surface and again dust with flour. Kneading for a further 5 to 10 minutes to remove most or all of the air pockets/bubbles.
4. Shape dough in a ball, then using a rolling pin roll the dough out to roughy 1cm thick. Using your your fingers or a pastry brush dip it into the vegetable oil and generously spread the oil over the surface of the dough.
5. Use an 8cm diameter cookie cutter or a plastic cup (with the same diameter) to cut out rounds. Carefully remove the cut out rounds and fold rounds in half. Place each one on the square parchment paper and transfer onto a large baking tray. Remove the excess dough. Repeat step 6 until all of the dough has been used.
6. Then flatten each half rounds gently and slightly with the rolling pin. Using a clean tea towel, cover the folded rounds, set aside in a warm place and allow the dough to prove for a further 30 minutes or longer.
7. Once the dough has proved, in a wok over high heat fill water roughly one third full and bring to a boil. Once boiling, place the bamboo steamer over the wok. Steam buns for about 12 minutes. Once time is up, turn off the heat but do not remove the steamer. Let the buns rest for 5 minutes.
8. Remove buns from the wok and place on a large plate or chopping board. Keep lid on to keep the buns warm.
9. Serve and eat immediately while hot. The buns can be filled with a variety of meat or vegetarian fillings.

Steamed bao buns (包子), a complete guide. Tasty filling with fluffy wrapper, homemade bao buns are super comforting! Bao means Buns so calling it bao buns doesn't make sense but it is such a cute name! Bao is steamed buns and it can be many different shapes and. Bao, or Baozi, is a popular Chinese dish better known in America as steamed buns.

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