Soft and Fluffy Vegetable Steamed Bao Buns Baozi Recipes. (Eggs, Glass Noodles, Tofu, Bok Choy)

Welcome to Maggie's Backyard kitchen! In this video, I’ll show you how to make delicious and fluffy vegetable steamed bao buns from scratch. Perfect for a healthy and satisfying meal.

What You’ll Learn:
How to prepare the perfect dough for soft and fluffy bao buns.
Tips for creating a flavorful vegetable filling using fresh ingredients.
Step-by-step instructions on shaping and steaming your bao buns.

*TIPS*
1) Firmer Buns: Skip the sugar, baking powder and oil in the dough recipe.
2) Dough Preparation:
Hot Weather: Use cold water.
Cold Weather: Use warm water (30-40°C). For the final rise, place the dough in a steamer at room temperature. Alternatively, keep the dough in the steamer with hot water below or in the oven with a bowl of hot water beside it.
3) Benefits of Pork Lard:(Or Use Mild-Tasting Vegetable Oil Instead)
Softer Buns: Lard makes the buns softer and richer.
Improves the appearance: Lard can help make the bao skin whiter.
Better Texture: It creates a smoother and fluffier texture.
Enhanced Flavor: Adds a subtle, savory taste.
Easier to Work With: Acts as an emulsifier, making the dough more consistent.
4)Mixing Dough: Gradually add liquid to the flour and yeast mixture until there is no dry flour. If extra water is needed, add a little at a time.
5)Steam on medium heat rather than high heat. If you’re not using a bamboo steamer, leave a small gap when covering the steamer to prevent the bun’s skin from wrinkling. To avoid the bao skin collapsing or shrinking, wait at least 1-2 minutes before uncovering the steamer.

INGREDIENTS:
FOR THE DOUGH
Lukewarm Water: 170g
Dry yeast: 2 teaspoons
Caster sugar: 2tablespoons
All-purpose Plain Flour: 350g
Baking Powder: 1teaspoon
Salt: 1/4 teaspoon
Pork Lard: 1 tablespoon (10 g)
(any mild-tasting vegetable oil)

FOR THE FILLING
Bok Choy: 1 bunch
Scrambled Egg: 3 eggs
Salt: 1 teaspoon
Sugar: 1 teaspoon
White Pepper: 1/2 teaspoon
Soy sauce: 1 tablespoon
Sesame oil
(adjust seasoning as desired)

Instructions:
1. Activate the Yeast: Mix yeast and sugar with lukewarm water. Let it sit until frothy (bubbles form).
2. Prepare the Dough: Mix baking powder into the flour, then add pork lard and rub it into the flour. Gradually add the yeast mixture into the flour and form a dough. Cover the dough and let it rest until it doubles in size.
3. Prepare the Filling: First, blanch and shock the bok choy to preserve its color. After draining, dice it into small pieces and squeeze out any excess water. Add a bit of oil to keep the color vibrant. Soak the glass noodles for 5 minutes, then drain and cut them into small pieces. Dice the firm tofu and scramble some eggs. Finally, combine all the ingredients and season to taste.
4. Shape the Dough: After the dough has rested, knead it on a work surface until smooth to release any air. Shape the dough into a long log and divide it into 12 equal portions, each weighing about 40-45 grams. Flatten each portion to release any remaining air, then shape it into a small ball. Roll each ball into a flat circle, making sure the center is slightly thicker and the edges are thinner.
5. Fill the Bao: Place the filling in the center of each dough circle. Keep the edges clean and leave a 1 cm space to make pleating easier. Fold the dough over the filling and pinch the edges together to seal. To pleat, start at one end and make small folds along the edge, pinching each fold to secure it. Continue pleating until you reach the other end, ensuring the bao is tightly sealed.
6. Final Proof: Let the buns proof in a warm place until they are 1.5 times their original size. Lightly press each bun with a finger; if it slowly bounces back, they are ready.
7. Steam the Bao: Place the bao in a steamer lined with parchment paper, leaving space for expansion. Start steaming with cold water on high heat. Once it reaches the boiling point, reduce to medium heat and set your timer for 8 minutes.

Happy Cooking!!!