The BEST Bao Steamed Buns Recipe

By Seonkyoung Longest · 90 min

Ingredients

Instructions

1. For the bao dough: combine the warm water, warm milk, active dry yeast, sugar and oil, whisk until dissolved, then let sit 5 to 10 minutes until the yeast foams.
2. In a stand mixer, combine the flour, remaining sugar, baking powder and salt. Pour in the wet mixture, mixing on low speed, then medium until a dough forms. Knead for 3 to 4 minutes on medium until elastic and soft, not sticky.
3. Shape the dough into a ball, return it to the bowl, cover and let it rise in a warm place until tripled, about 2 hours.
4. Roll the dough to 1/4 inch (about 6mm) thick, using as little flour as possible. Cut 3 1/2 inch (about 9cm) circles with a ring mold or glass. This makes 14 to 16 buns.
5. Brush or spray one side of each circle with oil and fold in half into a half-moon. Press gently with a rolling pin, place on a parchment- or coffee-filter-lined steamer and let rest, covered, for 30 more minutes.
6. Bring water to a boil in a wok or steamer pot, making sure the water does not touch the buns. Place the steamer on top, cover and steam for 8 to 12 minutes. When done, open the lid slightly for 2 to 3 minutes, then open fully.
7. Note: the other recipes in this text (spicy enoki, tantanmen, fried rice, japchae, bulgogi, mayak eggs, drunken noodles) are separate dishes, so they are not included here.

Summarized from Seonkyoung Longest's video. Watch it for the details.

More recipes with

MilkAvocado