Fluffy Bao Buns

Ingredients

• 525 g (extra for dusting)plain flour
• 200 mlwater
• 1 tsp (plus a pinch)caster sugar
• 1 tsp (plus a pinch)salt
• 1 tspinstant yeast
• 50 mlmilk
• 1 tbspvegetable or sunflower oil
• 1 tbsprice vinegar
• 1 tspbaking powder

Instructions

1. 1

   Mix the yeast

   Dissolve the yeast with a pinch of caster sugar and a pinch of salt, then stir and leave the mixture to sit.

2. 2

   Combine the dough

   Meanwhile, mix the flour, caster sugar, salt, milk, water, rice vinegar, oil and baking powder. Add a little more water if needed.

3. 3

   Knead and rest

   Knead the dough on a lightly floured surface for 15 minutes, until smooth. Coat it with a little oil, cover it and leave it for one hour. It should feel springy when pressed.

4. 4

   Shape the buns

   After an hour, knead the dough for another 3 minutes. Roll it out and cut out circles with a cutter or glass, or roll it into a sausage, divide it into smaller balls and roll those into bao shapes.

5. 5

   Let them rise

   Cover the shaped buns with a damp towel and leave them for 30 minutes.

6. 6

   Steam the buns

   Bring water to the boil over medium heat. Cut a circle of greaseproof paper to fit the steamer, place it inside with some buns, and steam for 12 minutes.

What are bao buns?

Bao are soft, steamed buns associated with Chinese cooking and often served around a savoury filling. This version uses a simple flour dough with yeast and baking powder for a light, tender result.

The dough is shaped into individual rounds and steamed rather than baked. Serve the buns plain alongside a filling, or split and fill them once cooked.

Nutrition and macros by portion

The nutrition label shows one serving as written: 515 calories, 15g protein, 108g carbs, 5g fat.

The flour supplies most of the carbohydrates and some protein, while the oil contributes most of the fat. Serve a couple of buns with a protein-rich filling and vegetables to make a more balanced plate.

Building the dough

Yeast mixture: the recipe starts by stirring yeast with a pinch of sugar and salt and leaving it to sit. It does not specify a resting time or liquid for this mixture, so follow the listed method without assuming a separate activation time.

Wet ingredients: milk, water, oil and rice vinegar are mixed with the dry ingredients. Add extra water only if the dough needs it to come together.

Kneading and resting

First knead: work the dough for the full 15 minutes on a lightly floured surface, until it feels smooth. A light dusting helps prevent sticking without making the dough too dry.

First rest: coat the dough with a little oil and cover it for one hour. After the second, shorter knead, the shaped buns get a further 30-minute rest under a damp towel.

Shaping the buns

Cut rounds: roll the dough flat and use a cutter or glass to make circles. This gives you evenly shaped pieces if you use the same cutter for each one.

Divide by hand: alternatively, roll the dough into a sausage and divide it into smaller balls before rolling them into bao shapes. Keep the unworked dough covered while shaping.

Steaming for a soft finish

Steamer setup: bring the water to the boil over medium heat and line the steamer with a round of greaseproof paper. The paper helps keep the buns from sticking to the steamer.

Doneness: steam the buns for 12 minutes, as directed. Avoid packing the steamer too tightly; leave room for steam to circulate around the buns.

Serving ideas

Fillings: serve the buns with a savoury filling such as cooked meat, tofu or vegetables. Keep fillings ready before steaming so the buns can be served warm.

On the side: pickled vegetables or a crisp salad can add contrast to the soft, mild buns. For a simple meal, pair them with a bowl of soup.

Recipe notes & tips

• Dust the work surface lightly so the dough does not pick up too much extra flour.
• Use a damp towel to cover the shaped buns during their 30-minute rest.
• Cut the greaseproof paper to fit the steamer rather than letting it block the steam.
• Steam the buns in batches if your steamer cannot hold them with space between.
• Prepare your fillings before the buns finish steaming so you can serve them warm.

Variations

• Filled bao: add a cooked savoury filling after steaming.
• Vegetable filling: use cooked vegetables or tofu for a meat-free option.
• Sunflower oil: use sunflower oil in place of vegetable oil, as listed.
• Small buns: cut or divide the dough into smaller portions for bite-sized buns.
• Serving sauce: offer a dipping sauce alongside the buns.

Common mistakes to avoid

• Too much bench flour: excess flour can make the dough dry, so dust the surface sparingly.
• Skipping the rests: the recipe includes both a one-hour dough rest and a 30-minute rest after shaping; allow time for each.
• Crowding the steamer: closely packed buns can restrict steam circulation, so cook them in batches.
• Drying dough: keep it covered while resting and while you shape the buns.
• Guessing the water: add extra only as needed to bring the dough together, rather than pouring it in all at once.

How to store

Cool leftover buns and keep them in an airtight container in the fridge for up to 3 days. Reheat by steaming until warmed through; the exact reheating time will depend on their size.

Frequently asked questions