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Bao Buns
Updated Feb. 6, 2024
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- Total Time
- 2 hours 25 minutes
- Prep Time
- 5 minutes
- Cook Time
- 2 hours 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 1¼cups/300 milliliters whole milk
- 3cups/380 grams all-purpose flour, plus more for dusting
- 1½teaspoons instant yeast
- 1¾teaspoons granulated sugar
- 1¼teaspoons baking powder
- ¼teaspoon kosher salt (such as Diamond Crystal)
- 1tablespoon neutral oil, plus more for greasing and brushing
Preparation
- Step 1
Place milk in a small saucepan and heat over low until it reaches 95 to 105 degrees. Whisk the flour, yeast, sugar, baking powder and salt in the bowl of a stand mixer fitted with the dough hook. Drizzle in half of the warm milk and mix with a rubber spatula until combined. Add the remaining milk, and mix again with the spatula until well combined. The dough will be dry and shaggy.
- Step 2
Turn the stand mixer on low; knead with the dough hook until a smooth ball has formed, about 5 minutes. At first, the dough will be dry, but as the kneading continues, it will become slightly tacky. Remove the bowl from the stand mixer base and cover with plastic wrap. Let the dough rest for 15 minutes on the counter in a warm place. (Alternatively, if hand kneading, mix the ingredients in a large bowl until combined, then transfer to a clean surface and knead until a smooth ball is formed, about 10 minutes. Cover before resting.)
- Step 3
Lightly brush a large glass bowl with 2 teaspoons of oil and set aside. After the dough has rested, return the bowl of dough to the base of the stand mixer and knead on medium speed until it feels smooth, about 5 minutes. (If hand kneading, transfer the dough to a very lightly floured surface. Knead until the dough is smooth without any dry bits of flour, about 10 minutes.) Place the dough in the greased bowl, cover with plastic wrap and let rise in a warm place on the counter until doubled in size, 45 minutes to 1 hour (see Tip 1).
- Step 4
Punch down the dough and transfer to a very lightly floured surface. Divide the dough in half and cover one half with a clean dish towel. Divide the other half into 8 pieces, rolling each into small balls. Lightly flour a rolling pin, roll each ball into a 6-by-3½-inch oval. Lightly brush the side facing up with oil and fold into half, creating a semi-circle. Transfer dough to a parchment-lined baking sheet, placing the semi-circles about ½ inch apart, and cover with a clean dish towel as you continue forming them. Repeat with the remaining half of the dough. Cover the baking sheet with plastic wrap and let rise until doubled in size, about 15 minutes.
- Step 5
Meanwhile, set up a steamer station: Bring a large wide pot or wok filled with 2 inches of water to a rolling boil. (The pot should be wide enough to fit a 10- or 12-inch bamboo steamer or steamer basket without touching the boiling water.) Line each layer of the bamboo steamer or the base of the steamer basket with perforated parchment to prevent the bao from sticking (see Tip 2). If using a lid other than the bamboo steamer, wrap it with a clean dish towel to soak up the condensation while steaming.
- Step 6
After the dough has risen a second time, transfer to the steamer in an even layer at least 1 inch apart. Depending on the size of the steamer basket, you may need to do this in a few batches. Cover and steam on high heat for 5 minutes. With the lid on, let the baos rest off the heat for 3 minutes, then remove to a plate and cool slightly before filling.
- Tip 1: The rise (proofing) times are just a guide and it will depend more on the environment in which the dough is proofed. On a hot summer day, the time may be cut by more than half, versus a drafty winter day where it may take slightly longer. It is important to follow the visual cue of the dough doubling in size.
- Tip 2: Perforated parchment is available for purchase, but you can also make your own. Cut a piece of parchment that will fit snugly inside the bamboo steamer or steamer basket. Fold the parchment in half several times to create a small triangle. With it folded, cut out small circles, similar to how you’d make a paper snowflake.
- Storing and reheating: Let baos cool completely, then transfer them to a resealable bag and refrigerate for up to 3 days or freeze for up to 1 month. To reheat, steam until heated through, 4 to 5 minutes from the refrigerator and 7 to 8 minutes from the freezer.
Private Notes
Cooking Notes
Where is the recipe for the yummy BBQ pork filling?
Bao are my favorite food on the planet (so far). Spending my teen years in San Francisco, I loved going into the bakeries and just pointing at a steam bun having no idea what was in the middle. It was usually a small nugget of BBQ pork, not the big fillings that are popular now. I look forward to trying these!
Where in Manhattan, NY can I find just the bao buns without any filling? Tried Katagiri on 59th street but to no avail. I would like to fill them myself.
It's easy to make the dough without a stand mixer. You just knead for a long time by hand. I have also made a filling with tofu (crumbled, with all the liquid cooked out, plus the flavorings) instead of meat. And you can fill them with sweet red bean filling.
Agree with Peggy, I grew up in Southern Cal and dad taking us to Chinatown in LA for char su bao at his favorite dim sum restaurant is a memory I cherish. Does anyone have tips for making these without a stand mixer? Thanks -
Where is the recipe for the yummy BBQ pork filling?
I LOVE Bao buns. Looking forward to making these. Thanks!
Bao are my favorite food on the planet (so far). Spending my teen years in San Francisco, I loved going into the bakeries and just pointing at a steam bun having no idea what was in the middle. It was usually a small nugget of BBQ pork, not the big fillings that are popular now. I look forward to trying these!
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