With the boys being interracial, I try every chance I get to introduce them to different ethnic foods. I, for one, think that food is a universal language; it’s the ONE thing we can all talk about while stuffing our faces, ha!
These bao buns are delish! I first had them when my family would go out to a Cantonese restaturnt on Sundays (because that’s the only day we were all off). We’d get a slew of dishes to all share around the table, but when the bao buns came out we’d fight over them. Traditionally, they would be eaten with crispy peking duck skin slathered in hoisin sauce and some chives. But, they were too good to make into a sammich.
Here is my version of it. It did take me a few tries to get them pouffy enough, but I will tell you my triks along the way to get them JUST right on the first try.
Let’s start!
First we mix together the yeast, sugar, oil, water, and milk. It is important to make sure the liquids are not too hot because it will kill your yeast; just warm enough. After we stir them together, we let it sit for 5 – 10 minutes. This is probably the MOST crucial step. If we do not let the yeast proof (rise), then the buns will not be fluffy; they will be a hard piece of cardboard. Yuck! You want to see froth in your cup 🙂
Proofing the Yeast
While your yeast is proofing, get the dry ingredients together. We combine the flour, salt, baking powder, and salt into our stand mixer. Of course you can use your hands, but my mixer is easier.
After your yeast has developed, give it one last stir before pouring it into the dry ingredients. This will ensure all the yeast goes into the bowl for a nice rise to our dough. Start the mixer on low speed to combine everything. Be sure to allow the flour on the sides to fall into the mixture. If this does not happen within the first few minutes of stirring, turn mixer off and manually scrape the flour down to incorporate.
Forming dough shape
After everything is combined, turn mixer to medium speed until it forms a dough shape. After the dough shape, keep it on medium speed for about 3 minutes more. Stop the mixer. Test your dough out. If it sticks to your finger, sprinkle some flour on it. Keep doing this process until the dough does not stick to your finger anymore.
Sprinkle more flour on it
Take the dough out and off the hook. Fold it a few times and turn it into a nice ball. Put the dough back into the bowl, cover with saran wrap, and place in a dark place for about 2 hours or until it has doubled in size. I stored mine in the microwave (its always dark and warm in there).
Smooth as a baby’s bottom 
Doubled in size
After it has doubled, take it out the mixing bowl and put it on your working surface. With well-rised dough, you will see webs form (this is like hitting the jackpot). Roll the dough out to about 1/4 inch in thickness. If you’re like me, try to make it pretty thin and even as possible, ha!
The perfect webs
I then used a lid to a mason jar to cut out my circles. It yields about 16-18 buns.
Then i used vegatble oil or even cooking spray on one side of the buns, fold it in half, and gently push down on buns with my rolling pin.
Take coffee filters, line the inside of my bamboo steamer, wet them to ensure buns do not stick to them, and place 4 -5 buns in the basket. Cover the basket and let them rest for about 20 minutes.
In then meantime, grab a pot, fill it with water, and set on stove to boil. As soon as it starts to boil, put your bamboo steamer on top of pot and let the buns steam for 10-12 minutes.
I put a towel over lid to catch condensation
Afterwards, let them cool down for about 5 minutes before taking them out. Enjoy with your favorite dishes or in my case, eat them by themselves.
Steam Bao Buns
Ingredients
- 1/3 cup warm water
- 1/2 cup warm milk
- 1 tbsp active, dry yeast
- 4 tbsp sugar, split in half
- 1 tbsp vegetable oil
- 2 1/2 cups all purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
Instructions
- Combine water, milk, yeast, oil, and 2 tbsp sugar into a cup. Stir until dissolved or well combined. Then allow the yeast to proof for 5 – 10 minutes.
- Meanwhile, combine the dry ingredients into mixer: flour, baking powder, salt, and other remaining 2 tbsp sugar.
- After yeast has activated, pour the wet ingredients into the dry. Put the mixer on low speed until ingredients combined. Then switch the mixer on medium speed until it starts to form a dough. Then keep it kneading for an extra 3-5 minutes. The dough should be smooth and not sticking to your finger.
- Take dough out of the bowl and off the hook. Fold it a few times and form a ball. Place the dough ball back into the mixer cover with saran wrap for 2 hours or until the dough has doubled in size.
- Dump the raised dough on a lightly floured working surface. Roll the dough out 1/4 inch thick. Cut the dough out with a mason jar lid. I was able to yield 14-16 buns with this recipe.
- Lightly brush one side of the buns with vegetable oil, fold them in half, gently press rolling pin down on buns, and let them rest on parchment paper covered with dish towel for 20 minutes.
- Meanwhile, bring a pot of water to a boil. Place the steamer with coffee filter lined paper in it (slightly wet) and arrange the buns about 2 inches apart. Make sure the water does not touch the steamer. Let the buns steam for about 10 minutes. Afterwards, let them cool for 5 minutes and take them off the filters. Enjoy them as sandwiches or eat them by themselves
I just bought the steamer and yeast! I’m so excited to make some steam buns and let mom compliment me. I’ll let you know how it goes. Also, what are some good pairings with these buns? Don’t want to buy a whole duck. Thanks!
Right?!! That peking duck wasn’t a joke. I remember when dad made it, it took him 2 days?! Haha!
You can literally put ANYTHING on it. I’d do a crispy pork belly with hoisin sauce, thit kho, or even deli meat. Whatever you want to make into a “viet taco”; the sky is the limit