How to make Bao Buns

Light and fluffy bao bun recipe. This is the recipe that you start with when you want bao buns with different fillings such as chicken or pork belly.

Bao Buns
Yield: 12-14 buns

Ingredients

360g AP Flour
20g Milk Powder
35g Sugar
5g Instant Yeast
4g Baking Powder
200ml Water, warm
35ml Vegetable oil

Method
1. In a bowl, combine the dry ingredients. Stir and make a well.
2. In a separate bowl, combine the water and oil together.
3. Pour the water mixture into the dry ingredients. Stir until it forms a lump of dough.
4. Knead for about 5 minutes on a floured work bench.
5. Optional. If it has become too hard to knead, cover and let it rest for 10-15 minutes..
6. Knead until smooth and elastic, about 10-15 minutes. It is ready for proofing once it springs back when pressed
7. Place in a bowl and cover. Rest in a warm place until it doubles in size.
8. Once it has doubled in size, punch down to let the gas escape. Transfer into a work bench and knead for 5-10 minutes.
9. Flour bench and flatten the dough to a thickness of 1 cm. Keep on rotating and moving the dough so it won't stick on the bench.
10. Cut out dough using an 8cm ring mold. Re-use the excess dough.
11. Brush the top with vegetable oil and fold it into half. Flatten gently with a rolling place and place on a 10x10cm baking paper on a tray or on the bench.
12. Cover with towel and let it rise until almost double in size.
13. Steam for 12 minutes in a boiling water. If using a non-bamboo steamer, cover the lid with a cloth. Turn the heat off and let the buns rest for 5 minutes.
14. Let it cool down a bit before using or serving. These can be made a day ahead and be re-heated on a steamer for 2-3 minutes.

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