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I am quite emotional about this steamed bao buns recipe. Yes I know, sound funny but this is one of the first recipes Basti and I prepared together and actually realized how much we are crazy about food and especially preparing it together.
My first bao bun I’ve tried in London and of course I said to myself I need to make this at home.
And there is no better challenge than to do it with you better half. Ok let’s stop being emotional and talk about these fluffy and airy bao buns.
Bao buns or how I call them – angel pillows. Fluffy, soft, melting in your mouth buns. Fill them with whatever you want. Shape them as well, how ever your want. Burger shape, filled ones, ‘ Mick Jagger’s lips’ … With these steamed bao bun you have absolutely no limits
This time we are preparing Mick Jagger’s lips shape 🙂 and trust me, this is just the first recipe.
This bao bun dough recipe I am using since 1st time and I never even consider giving a chance to something else. Just follow exact instructions and you can’t go wrong.
Steamed Bao Bun Recipe
If you are lucky, your local Asian grocer might be ready-made bao buns in the freezer section. If not, this easy bao bun recipe might require a bit of planning and preparation, but you will be rewarded with deliciously homemade fluffy buns.
To give you an inspiration for a good steamed bao bun recipe, try our filled bao buns with beef teriyaki.
- 500 g Flour
bleached or regular
- 50 g Caster Sugar
- 3 g Salt
- 4 g Baking Powder
- 5 g Dry active yeast
- 145 ml Tepid Water
- 145 ml Milk
- 15 ml Sunflower Oil
- Oil for extra greasing
- In a big bowl mix together all dry ingredients. The flour, sugar, salt, baking powder and yeast, then add the water and milk and bring together into a scraggy mass. Place into dough machine and mix until the dough is smooth and no longer sticks. Or if you do not have the machine, place it onto the counter top and knead by hand for a good 10-15 minutes
- Place the dough into an oiled bowl, cover the bowl with kitchen plastic wrap foil and allow to rest until doubled in size – roughly an hour
- Remove the dough from the bowl and roll into a fat sausage. Don´t press and roll to hard
- Divide the dough sausage equally into 15 pieces weighing 60g. Roll each piece into a ball, then flatten into neat ovals, rolling with a pin to flatten
- Grease the ovals with oil and fold them around a chopstick (to shape Mick Jagger’s lips)
- Place on a baking sheet, cover with a light kitchen towel and rest for 20 minutes more
- Prepare a steamer (we use bamboo one). Place it on a pan with simmering water and place baking sheet on the bottom of bamboo steamer to avoid dough sticking
- Once the buns have rested for 20 minutes, place them into the steamer, depending how big is your steamer. Leave enough space as buns will get bigger. Steam for 15-20 minutes, or until they get bigger and smooth
- Fill them with whatever you want. Shrimps, chicken, beef, veggies….
- Enjoy your BeastFeast!