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Steamed Bao Buns

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Ingredients

	210 gms White Flour or all-purpose flour
	1/2 tbsp Castor Sugar
	1 1/8 tsp Instant Yeast
	1/2 tsp Kosher Salt normal Table Salt
	1/2 cup Warm Water
	1 tbsp Oil + more for the bowl and brushing
	1/2 tsp Baking Powder

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Steamed Bao Buns

Name: Steamed Bao Buns
Cook time: 105 min
Ingredients: 210 gms White Flour (or all-purpose flour); 1/2 tbsp Castor Sugar; 1 1/8 tsp Instant Yeast; 1/2 tsp Kosher Salt (normal Table Salt); 1/2 cup Warm Water; 1 tbsp Oil (+ more for the bowl and brushing); 1/2 tsp Baking Powder

These Asian steamed Bao Buns can go with any filling whether it is sweet or savory, vegetarian or with meat.

Features:

Cuisine:

Ingredients

210 gms White Flour
or all-purpose flour
1/2 tbsp Castor Sugar
1 1/8 tsp Instant Yeast
1/2 tsp Kosher Salt
normal Table Salt
1/2 cup Warm Water
1 tbsp Oil
+ more for the bowl and brushing
1/2 tsp Baking Powder

Directions

Try steamed bao buns at home and you will see they are perfect for some change of taste! Follow given steps direction to make this recipe at home.

Steps

Making the Dough:
1 Done	In a large bowl, combine flour, salt, sugar, yeast together and mix well.
2 Done	Now add, warm water and 1 tbsp oil and knead it together to make a rough dough.
3 Done	Remove this dough onto a work surface and knead well. You may dust a little flour on the surface to ensure that the dough does not stick on the surface. (Don’t add too much extra flour. Take care of using as little flour as possible)
4 Done	Keep kneading the dough for about 10 minutes. This will give you a soft dough, slightly sticky. See to it that the dough should be stretchy and smooth.
5 Done	Take a large bowl and add some oil to it. Now place this dough into the bowl and coat it with oil.
6 Done	Cover the dough with a kitchen towel and let it rest for about 1 hour in a warm place until it is double in size.
7 Done	Once the dough has risen double in size, place it again on the work surface and now pat it to form a rectangle. Sprinkle the baking powder all over this rectangle and knead again for about 5-7 minutes until all the baking powder is incorporated well.
Shaping the Buns:
1 Done	Divide the dough into 10 equal pieces. Shape each of these into little balls, dusting with more flour as needed to stop them sticking to the work surface.
2 Done	Cut 10 squares of parchment paper, each roughly 9 cm wide.
3 Done	Take each ball of dough and roll it out into an oval about 9 x 12 cm. Brush the surface of each bun with some oil lightly. (Don’t overcoat them with oil.)
4 Done	Fold each oval in half to get a half-moon shape. Place onto the individual squares of baking paper.
5 Done	Set aside to rise for 20 minutes on your counter so they get a bit puffy.
Steaming the Buns:
1 Done	It is now time to place these buns gently into the bamboo steamer. See to it that you don’t squeeze the buns to fit in more.
2 Done	As the buns will expand, they need space for it. So, place them at a distance from each other.
3 Done	You can keep the remaining buns in the freezer to stop them from over-proofing.
4 Done	Take a saucepan which can hold the bamboo steamer. Fill it with water for steaming. Once the water is boiled, place the bamboo steamer in it, covering its lid.
5 Done	Simmer the flame and let the buns steam for about 6-8 minutes.
6 Done	Once they cool completely in the steamer, then remove them.
7 Done	You can enjoy the Bao Buns with your choice of filling.
8 Done	Repeat the same process of steaming to steam the remaining buns in the freezer. You don’t need to bring them to room temperature before steaming them.