Easy Chinese Steam Bao Buns with basic ingredients during this stay home period. These bao buns are soft and fluffy. Depending on the flour type and quality, some may be slightly chewy. I came up with this recipe for those who do not have Hong Kong flour. See my other bao bun recipe using Hong Kong Flour: https://youtu.be/uNFRLweAZYk
chinese steamed bao buns
Bao Buns are known as Chinese Hamburgers because it opens up like a hamburger and you can put any filling in the middle. Goes well with braised pork belly or famously known as Tau Yu Bak “豆油肉”. See recipe: https://youtu.be/KzjqhOx8vkc
These Chinese Steam Bao Buns also taste delicious with butter and sugar, kaya, curries, vegetarian and any other savoury fillings.
Top Tips:
- Type and quality of the flour is very important when it comes to colour and texture. Recommend to use superfine flour. I use PRIMA brand TOP flour. This flour is a type of superfine plain flour with 9.5% protein content. See picture below. This flour produces buns that are more white and softer texture. Can also use plain flour/all purpose flour. The colour for the buns are not as white and the texture will be slightly chewy but the buns are still soft and fluffy
- For this recipe, the kneading time is shorter about 6 minutes to produce soft, fluffy buns with smooth texture. The dough should be elastic and bouncy after kneading for 6 minutes.
- Do not preboil water for this recipe. Place the steam basket on room temperature water. Then only switch on the stove to high heat
- Do not open the cover immediately after steaming. Remember to switch off the stove. Wait for 5 minutes before opening the cover. If not the baozi will/may shrink.
- Serve the baozi warm right after steaming. Best eaten warm. Baozi is soft and fluffy when its warm
Frequently Asked Questions (FAQ)
How to keep Steamed Baozi?
Let the steam bun cool to room temperature. Then keep baozi in an airtight container in the fridge or freezer.
If kept in the fridge, it can last for about 1 week. When ready to eat, remove from fridge and steam for about 10 minutes on high heat. (note: water preboiled before steaming). Serve warm to enjoy.
If kept in the freezer, it can last for about 2-3 weeks. When ready to eat, remove from freezer and steam for about 15 minutes on high heat. (note: water preboiled before steaming). Serve warm to enjoy.
Why is my baozi not as soft and fluffy when cold or at room temperature?
Baozi or any steam cakes or breads becomes tougher when left at room temperature or cold. Baozi is always served warm or right after steaming from the steamer.
Once its cold, steam the baozi again to enjoy it the soft and fluffy baozi when its warm
Why are my buns not as white?
The flour type and quality will determine the colour and texture of the flour. If you use superfine/superfine plain flour, the colour is more white. But if you use plain flour or all purpose flour, the colour is slightly beige colour
Why are my buns chewy?
The flour type and quality will determine the colour and texture of the flour. If you use superfine/superfine plain flour, the texture is softer. But if you use plain flour or all purpose flour, the texture is slightly more chewy
I do not have superfine flour, can I use plain flour/all purpose flour?
Yes, for this recipe, you can use plain flour or all purpose flour. The buns will not be as white as superfine flour and the texture will be slightly chewy
Especially plain flour/all purpose flour from European brand, US and Australia, the flour may produce buns that are not so white and more chewy
Ingredients:
- 150 grams ( 1 cup + 3 tablespoon ) superfine flour/plain flour/all purpose flour 细腻中筋面粉/中筋面粉 150克 （1杯 + 3汤匙）(I used PRIMA brand TOP flour for this recipe, its a superfine plain flour with 9.5% protein content. If you can get this flour, that would be great. If not, this recipe is suitable for other superfine flour and plain flour/all purpose flour 这个食谱，我使用PRIMA牌子的TOP FLOUR, 这是细腻中筋面粉, 有9.5%蛋白质。如果没有这种面粉其他的细腻中筋面粉或普通中筋面粉也可以）
- 20 grams (3 tablespoon) wheat starch 澄粉 20克 （3汤匙）
- 30 grams (1/4 cup) icing sugar 糖粉 30克 （1/4杯）
- 1/4 teaspoon baking powder 泡打粉 1/4茶匙 1/4 teaspoon yeast (instant) 速溶酵母 1/4茶匙
- 95 ml (1/3 cup + 1 tablespoon) water (room temperature) 水，室温度 95毫升 （1/3杯 + 1汤匙）
- 20 ml (1 tablespoon + 1 teaspoon) vegetable oil 菜油 20毫升 （1汤匙 + 1茶匙）
Method on Soft and Fluffy Chinese Steamed Bao Buns NEW (1 Time Proof Method)(Plain/AP Flour) | 挂包的做法：