Recipes > Bao Buns (Steamed Chinese Buns) Find A Store Bao Buns (Steamed Chinese Buns) Soft and pillowy steamed bao buns! Fill with shredded meat and coleslaw (or pickled veggies) for a delicious meat. Watch Gesine Prado's video tutorial below. Yield 24 buns Print Recipe Pin Recipe 0 Reviews Ingredients4 cups (480g) bread flour (I use King Arthur)1 tablespoon (8g) kosher salt1/2 teaspoon baking powder1/2 teaspoon baking soda1 cup (227g) milk (120-130°F)1/2 cup (118g) water (120-130°F)1/4 cup (78g) sweetened condensed milk1/3 cup (61g) duck fat (can substitute with shortening)1 (0.25-ounce) package (7g) or 2 1/4 teaspoons Platinum Yeast InstructionsIn a large bowl, whisk together the flour, salt, baking powder, baking soda and yeast.In the bowl of a stand mixer fitted with the dough hook attachment, add the warm milk, water, sweetened condensed milk and duck fat.With the mixer running on slow, patiently add the flour mixture. Turn mixer to low/medium speed and knead dough until smooth and shiny, about 15 minutes or longer. The dough will be sticky, that is ok.Spray a large bowl with non-stick cooking spray and transfer your dough to the bowl. Spray the top of the dough with non-stick spray as well and cover the bowl with a damp kitchen towel or plastic wrap. Place the bowl in a warm corner of your kitchen to proof until doubled in size, about an hour. Once risen, refrigerate for 20-30 minutes to firm up the dough, making it easier to handle.While the dough is cooling in the refrigerator, cut 24 small squares of parchment about 3×3-inches and place on sheet pans. Spray parchment pieces with non-stick cooking spray.Punch down the dough and turn out onto a clean surface. Divide the dough into thirds and divide each third into 8 EVEN pieces. (You can also weigh the pieces of dough to ensure pieces are equal in size, about 40 grams each). Roll each piece into a tight ball and place on prepared parchment pieces. Cover with plastic wrap and refrigerate (or freeze) for 2 to 3 minutes. This is to cool down dough slightly to make it easier to shape in next step.Remove one dough ball and place on clean surface, seam-side up. With the heel of your palm, or a rolling pin, flatten the dough into an oval. Use fingertips to press out any air bubbles. Starting at the top of the oval, fold dough in half to create a half-moon and press gently along the edges to seal. Place your bun back on the pre-cut piece of parchment on the sheet pan. Repeat with remaining dough balls. Cover with plastic wrap as you work, the buns dry out easily.Once you've folded all the buns and covered them with plastic, allow them to rise until doubled in size, about 1/2 hour.Fill a wok with a few inches of water and bring to a simmer. Place a bamboo steamer over the water. Steam small batches of buns at a time, keeping remaining buns in refrigerator until ready to steam. I have a large bamboo steamer and place 5 buns on each level. Steam for 15 minutes. Continue until you've steamed all your buns. Put aside those buns that you are going to eat immediately. The rest, tightly seal in freezer-safe plastic zipper bags after they have fully cooled and freeze. To refresh the buns after freezing, thaw in the fridge for a 1/2 hour and then steam for a few minutes in a bamboo steamer to perk them up again. NotesRecipe created by Gesine Prado. Did you make this recipe? We want to see it! Tag @redstaryeast and use hashtag #redstaryeast
