Steamed Bao, soft and light buns of Asian origin, perfect to prepare at home with just a few ingredients and simple handling. Cloud-like soft, they are steamed and stand out for their delicate, airy texture.
Steamed bao are one of those preparations that surprise from the first bite: white, smooth and incredibly soft, they have a unique texture unlike any other bread. Making them at home is easier than you might think and requires basic ingredients you probably already have in your pantry.
In this version I offer an essential recipe designed to obtain soft, well-structured bao, perfect to enjoy as they are or to use as a base for various preparations. Cooking them in a bamboo basket is fundamental to obtain their typical texture: the steam makes them light and moist just enough, without drying them out.
The result is delicate buns with a neutral flavor and an irresistible texture, ideal to prepare ahead and store. Once tried, they will become one of those recipes you make often, both for their versatility and for the satisfaction of serving homemade bao.
At the end of the recipe, in the FAQ section, I answered some common questions about this preparation. If you still have doubts or curiosities you can write a comment or use the contact form at the bottom of the page.
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- Difficulty: Medium
- Cost: Budget-friendly
- Preparation time: 20 Minutes
- Cooking time: 25 Minutes
- Portions: 6 pieces
- Cooking methods: Steaming
- Cuisine: Chinese
- Energy 183.43 (Kcal)
- Carbohydrates 34.80 (g) of which sugars 6.52 (g)
- Proteins 5.24 (g)
- Fat 3.35 (g) of which saturated 0.68 (g)of which unsaturated 2.56 (g)
- Fibers 1.23 (g)
- Sodium 324.33 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Steamed Bao
- 2 cups All-purpose flour
- 1/3 cup Water
- 1/3 cup Milk
- 2 1/3 tablespoons Sugar
- 1 teaspoon Salt
- 1 tablespoon Vegetable oil
- 1/3 teaspoon Instant dry yeast
Tools
- Stand mixer
- Steamer
- Rolling pin
- Parchment paper
Recipe for Steamed Bao
Start preparing the steamed bao by dissolving the dry yeast in the milk and the water previously measured in the bowl of the stand mixer.
Once the yeast is dissolved, add the sugar and the vegetable oil.
Continue by weighing the all-purpose flour and the salt.
Knead by hand or in the stand mixer with the spiral hook until the dough is uniform and no longer sticky.
Let the dough rise covered with a cloth until doubled.
Take the risen bao dough and divide it into six portions.
Shape each portion into a ball.
Roll each ball with the rolling pin in one direction only; you should obtain a sort of dough tongue.
Place a small piece of parchment on half of the strip of dough and fold it over itself.
Bring a pot of water to a boil.
Arrange the bao on the steamer lined with parchment or cabbage leaves as I did.
Steam the bao covered for 25 minutes without ever opening the steamer lid to avoid losing heat.
Serve and fill them according to your tastes.
Steamed Bao: Soft, Fluffy and Irresistible
Steamed bao are best enjoyed just after preparation, while still soft and slightly warm. Their delicate texture makes them a versatile base, perfect to bring to the table on many different occasions. A simple recipe in structure, capable of delivering a surprising result from the first taste.
You can fill the steamed bao with Pulled Chicken.
Can I prepare the steamed bao in advance?
Yes, you can prepare them ahead and store them well sealed. Before serving, simply reheat them briefly in a steamer to restore their softness.
How should I store the steamed bao?
Store them in the refrigerator, sealed in an airtight container, for 1-2 days. It’s important to keep them well protected to avoid drying out.
Can I freeze the bao?
Yes, they can be frozen already cooked. Once thawed, re-steam them to recover their original texture.
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