The Chinese buns are truly a great discovery. I had heard about them, but after seeing the many versions online, I decided to try them.
I had never tried them before, and I must say that not only did they turn out great, but they were also a big success at the table.
Chinese steamed bao buns are popular throughout Asia and are famous for their white color due to the steaming method.
They are very easy to make, and if you follow the step-by-step photos, you won’t have any problems.
They can be filled with cold cuts and savory items, but I assure you they are also delicious with sweet fillings.
If you don’t have a Chinese steamer, don’t worry. You can also use a pot with a steaming rack; that’s what I did, as not everyone has this tool, after all!
Once cooked and cooled, you can store them in a paper or plastic food bag.
So, go ahead and try them, and remember that if you make any of my recipes, send me photos, and I will publish them on my page with your name.
Approx. 120 Kcal per bao
- Difficulty: Medium
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 10 Minutes
- Portions: 16-17 pieces
- Cooking methods: Steaming
- Cuisine: Asian
- Seasonality: All seasons
Ingredients to make Chinese Steamed Bao Buns
- 4 cups All-purpose flour
- 1 1/4 cups Whole milk
- 1 1/2 packet Dry yeast
- 2 tbsps Extra virgin olive oil
- 3 tbsps Sugar
- 1 tsp Salt
- Water
- 1 1/2 glass Apple cider vinegar
Preparation of Chinese Steamed Bao Buns
In the stand mixer, add the dry ingredients, flour, sugar, dry yeast, and mix.
Then add the milk, oil, salt, and knead well until you get a smooth and well-blended dough.
Place in a large bowl to rise in a warm place, covered with plastic wrap, for about 3 hours or until it doubles in size.
Once risen, transfer the dough to a slightly floured surface and work it just enough to form a log.
Cut it into pieces weighing about 1.75 oz each.
You should get about 16-17 pieces, from which you form balls of dough and let them rise for 40-50 minutes covered.
Once risen, roll them out with a rolling pin to a thickness of about 1/8 inch
and cut pieces of parchment paper, place a piece of paper on one half of the dough disc, and fold them in half to prevent sticking during cooking.
Transfer them to a baking sheet lined with parchment paper and space them out.
Let them rise for about an hour in the oven with the light on.
Meanwhile, heat the pot with water and half a glass of apple cider vinegar, position the steaming rack, and once the bao are ready, set the gas to low heat, place them on the rack, and cover with the lid.
They should cook for about 10 minutes, and once cooked, place them back on the baking sheet to cool.
Once cooled, remove the paper and consume like regular bread for both sweet and savory items.
