Steamed Bao Buns

Bao buns.... the fluffiest cloud of carb, fit best for carrying the best salty sticky sweet pork belly from the wok to your mouth. They're actually surprisingly easy to make, and of course even easier to eat.

So dig up your favorite stir fry recipe, pickle up some onions, and turn on that stand mixer.... this recipe is worth the effort!

2 3/4 cups (360g) all purpose flour
2 tablespoons (25 g) sugar
1 packet instant yeast
1/2 teaspoon salt
3 tablespoons whole milk
3/4 (44 ml) cup warm water
3 Tablespooms (42g) unsalted butter, room temperature
1 Tablespoon olive oil

Combine the milk, butter, and water and heat up until just warmer than room temperature. The goal temperature is between 90˚F-95˚F (32˚C-35˚C) which will feel warm but not extremely hot to the touch.

Sprinkle the yeast over the warm milk mixture, and give the container a light shake to moisten and activate.

Set the yeasty milk to the side, as it needs about 10 minutes to activate and foam up.

While you are waiting, measure out the remaining dry ingredients (flour, sugar, salt) into the mixing bowl.

Once the yeast mixture is foamy as shown, pour the wet mix into the dry box. Knead until the dough begins to pull away from the sides of the bowl and forms a rough ball. Do not over knead, which can cause the dough to become tough.

The process usually takes about 5 minutes on speed 2 or 3.

When the dough is smooth and slightly elastic, allow to rest and rise in a warm place for about 1 hour until double in size.

After the dough is double in size, knock it back (press the air out) and roll into a rectangle, about 12" x 8" (30cm x 20cm)

Cut the dough into 8 - 10 equal pieces.

Roll each piece into a rough circle, about 6" (15 cm) in diameter. The rounder they are, the better they'll look....but my roommate always says "They don't go in rolling" so don't stress a perfect bao.

Fold the bao over like a taco, and place a small piece of parchment paper between the dough to prevent sticking. Place another piece of parchment paper underneath the bun.

Continue rolling, folding, and stacking the baos with parchment between anywhere the dough might touch until you are out of dough.

Allow to rise for another hour in a warm place.

Prepare a pan to steam by putting a small amount of water in a saucepan and a steamer basket or tray above.

If using an instant pot, do not seal the lid over the baos during use. Instead, cover with a kitchen towel to catch condensation and avoid dripping over your buns. Then just place the lid over the towel without forming a seal.

Ensure the water will not touch your baos during cooking once added to the rack.

The Baos need to steam for 20 mins. Then, remove from the heat source (pull it off the burner or turn the instantpot off) but leave the lid on. Cook in the still-steaming pot for 5 more minutes before removing the lid.

Carefully remove the baos from the steaming pot and fill with your favorite soy glazed and ginger spiced meats and veggies.