Steamed bao buns
- Jeremy Pang
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Makes 18 buns
A challenge
Prep: 40 mins
Cook: 24 mins
plus 3 hrs 30 mins rising and proving
A star rating of 4.5 out of 5.69 ratingsRate
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Fill these steamed Chinese bread rolls with BBQ pork and pickled vegetables for a perfect Chinese New Year party nibble
Easily halved
Freezable
Egg-free
Low fat
Nut-free
Vegetarian
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Alternatives
Complete the dish
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Showing items 1 to 3 of 3
Char siu (Chinese BBQ pork)
A star rating of 4.7 out of 5.28 ratings
Pickled carrot & mooli
A star rating of 4 out of 5.12 ratings
Ingredients
Nutrition
Units:
MetricUS
-
525g plain flour
plus extra for dusting
-
1½ tbsp caster sugar
plus a pinch
-
1 tsp fast-action dried yeast
-
50ml milk
-
1 tbsp sunflower oil
plus extra for brushing and for the bowl
-
1 tbsp rice vinegar
-
1 tsp baking powder
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Nutrition: per bun
-
kcal119
-
fat1g
low
-
saturates0g
-
carbs23g
-
sugars2g
low
-
fibre1g
-
protein3g
-
salt0.2g
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Method
-
step 1
Mix together the flour, caster sugar and ½ tsp salt in a large bowl (see tip). Dissolve the yeast and a pinch of sugar in 1 tbsp warm water, then add it to the flour with the milk, sunflower oil, rice vinegar and 200ml water. Mix into a dough, adding a little extra water if needed.
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step 2
Tip the dough onto a lightly floured work surface and knead for 10-15 mins, or until smooth. Put in a lightly oiled bowl, cover with a damp cloth and leave to rise for 2 hrs, or until doubled in size.
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step 3
Tip the dough out onto a clean work surface and punch it down. Flatten the dough with your hands, then sprinkle over the baking powder and knead for 5 mins.
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step 4
Roll out the dough into a long sausage shape, about 3cm thick, then cut into pieces that are about 3cm wide – you should have 18. In the palm of your hand, roll each piece of dough into a ball and leave to rest for 2-3 mins.
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step 5
Use a rolling pin to roll out each ball, one by one, into an oval shape about 3-4mm thick. Rub the surface of the dough ovals with oil and brush a little oil over a chopstick. Place the oiled chopstick in the centre of each oval. Fold the dough over the chopstick, then slowly pull out the chopstick.
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step 6
Cut 18 squares of baking parchment and put a bun on each. Transfer to a baking tray, cover with a clean tea towel and leave to prove in a warm place for 1 hr 30 mins, or until doubled in size.
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step 7
Heat a large steamer over a medium-high heat. Steam the buns for 8 mins until puffed up (you’ll need to do this in batches). Prise open each bun and fill with our barbecue pork and pickled carrot & mooli. Eat while they’re still warm.
RECIPE TIPS
USING A MIXER
The dough can easily be made in a mixer with a dough hook up to the end of step 3.
FREEZING THE BUNS
The buns can be steamed, then frozen. Once defrosted, simply reheat in a steamer.
Recipe from Good Food magazine, February 2015
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A star rating of 4.5 out of 5.69 ratings
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