BAO BUNS
Prep Time: 2.5 hours
Cooking Time: 10-15 minutes
Total Calories: 118
Servings: ~14
THC Content: ~10mg/serving
About this Recipe
Bao (buns) are light, fluffy, and surprisingly easy to make at home.
Unlike dumpling dough made with water and flour, bao is made from leavened dough, which involves yeast fermentation.
Bao, or 'baozi,' are steamed buns from various regions of China. They can be made into different shapes and filled with either sweet or savory filling.
Traditionally, you'll find them with a simple ground pork filling. You can use pork shoulder, loin, or belly... or go vegetarian with a mixture of firm tofu, napa cabbage, grated carrots, and mushrooms. Put whatever you want in them! Thier delicious!
Ingredients
½ cup warm water
½ cup warm milk
1 Tbsp. active dry yeast
4 Tbsp. sugar (divided in half)
2 Tbsp. oil (avocado, vegetable, or canola)
2½ cups all-purpose flour
½ tsp. baking powder
½ tsp. salt
1 1/2 Tbsp. Chef Roilty’s Infused Olive Oil (100mg per tablespoon)
Recommended Equipment for this Recipe
5-Qt. stand mixer - comes with all the accessories you need for a lifetime of whipping, stirring, and beating.
Non-stick wok with steamer - versatile, sturdy, and easy to clean.
Silicone basting brush - Easy to clean, durable, and multi-functional.
How to Prepare Bao Buns
You’ll be able to make about 14 bao with this recipe. Serve them as a side, or make mini sandwiches out of them. They require patience, so let’s get to it!
Whisk the warm water, milk, active yeast, sugar, and oil in a large bowl. Once fully dissolved, let the mixture sit for 5-10 minutes until the yeast activates.
Combine the flour, sugar, baking powder, and salt in a stand mixer and pour the wet ingredients on top.
Using a hook accessory, knead slowly to incorporate all the ingredients together, first on slow, then on medium level for 3 to 4 minutes. The dough should be elastic and soft but not stick to the mixing bowl.
Take the dough off the hook and form it into a ball. Place back into the mixing bowl, cover with plastic wrap and let it rise naturally for at least 2 hours (until it triples in size).
Roll out the dough 1/4-inch thick on a large flat surface and cut it into 3 1/2-inch circles with a mold or wine glass.
Lightly brush oil on one surface of the baos and fold them into half-moons.
Press each bao with a roller and place it on a parchment paper-lined steamer basket. Cover with a lid and let rest for 30 minutes.
To steam the bao, bring a little water to boil in a pot and place the steamer basket above water level. Keep covered and cook for 8-12 minutes.
Once cooked, don't remove the lid just yet. Instead, tilt it just enough to air out for 2 minutes.
Make it easier to serve by spraying some water on a coffee filter or sandwich bag. It will prevent the dough from sticking.
Cooking Tips From Chef Roilty
When steaming your baos, make sure they don’t make contact with the water or they’ll get soggy!
Have fun with it, these are great and a crowd pleaser.
You can infuse the filling too!
Share your creations on Instagram and tag @Roilty #DineWithRoilty so we can see them!
Check out more infused recipes from Chef Roilty!
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