Steamed-bao-buns

Steamed bao buns

These easy to make Chinese buns become lovely and fluffy when steamed

By , 31 January 2019

(8 votes)

Steamed bao buns
  • 2 Hours 30 Mins

  • Serves: 12

Nutritional Info
Each 59g serving contains
  • Energy

    758KJ

    181KCAL

    9%
  • Fat

    3.0g

    med

    4%
  • Saturates

    0.6g

    low

    3%
  • Sugars

    1.7g

    low

    2%
  • Salt

    0.37g

    med

    6%
of your reference intake.
Typical energy values per 100g: 1284kJ/307kcal.
Ingredients
  • 2tbsp caster sugar
  • 7g sachet Asda Easy Bake Yeast
  • 500g self-raising flour
  • 150ml whole milk
  • 3tbsp vegetable oil
Method
  • Put 1tbsp of the caster sugar and the yeast in a small bowl. Stir in 1tbsp warm water until the sugar has dissolved, then set aside for 5 mins.

  • In a separate bowl, stir together the rest of the caster sugar, flour, milk and 1tbsp oil. Stir in the yeast mixture, plus 100ml warm water, and mix into a dough.

  • Knead on a lightly floured surface for 12 mins until the dough is smooth and less sticky. Put it in a lightly oiled bowl, cover with oiled clingfilm and leave to prove in a warm place for 1 hr or until doubled in size.

  • Once the dough has proved, remove it from the bowl and discard the clingfilm. Roll the dough into a thick sausage shape, then cut it into 12 even pieces.

  • Roll each piece of dough into a ball. Use your hands to flatten the balls into oval shapes, about 2cm thick.

  • Use 2tbsp vegetable oil to brush both sides of all the buns, then fold over. Put each bun into a paper muffin case on a baking tray. Cover with oiled clingfilm and set aside to prove for 30 mins.

  • Put 2-3cm of water in a pan or wok and bring to the boil. Put the buns, 3 or 4 at a time, in a bamboo or metal steamer and set it over the pan.

  • Cover the steamer and cook for 8-10 mins until the buns are puffed. Remove and set aside to cool slightly. Repeat with the remaining buns. To serve, carefully open and add your chosen filling.

  • TIP: If you don’t have a steamer basket, heat 2-3cm water in a large, deep pan. Carefully set 2 heatproof mugs in the bottom of the pan and put a heatproof plate on top. Make sure there’s enough room above the plate so the buns won’t touch the lid of the pan. Cover and cook as you would using a steamer basket.