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
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.
Tips for Making Perfect Baozi (Steamed Buns):
- Flour Type and Quality: The type and quality of flour significantly affect the color and texture of the buns. I used PRIMA brand TOP flour (see picture below), a ‘superfine’ plain flour with 9.5% protein content. This flour produces whiter, softer buns. If this flour is not available in your area, you can substitute it with plain or all-purpose flour. However, the buns will have a slightly less white color and a chewier texture, though they’ll remain soft and fluffy.
- Kneading: Avoid over-kneading the dough, as this can make the buns tough and chewy.
- Proofing: The proofing time depends on the type of flour used and the ambient temperature. Adjust accordingly.
- Steaming:
- Do not pre-boil the water. Place the steam basket over room-temperature water, then turn on the stove to high heat.
- After steaming, do not open the lid immediately. Turn off the stove and let the buns rest in the steam basket for 10 minutes before removing the lid.
- Serving: Baozi is best enjoyed warm when it’s soft and fluffy. Serve immediately after steaming.
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.
Chinese Steamed Bao Bun Recipe
Equipment
- Steam Basket if you use other steam equipment, wrap the lid with a cloth
- Rolling Pin
- Baking Paper
Ingredients
- 150 grams superfine flour/plain flour/all purpose flour 1 cup + 3 tablespoon
- 20 grams wheat starch 3 tablespoon
- 30 grams icing sugar 1/4 cup
- 1/4 teaspoon baking powder
- 1/4 teaspoon yeast instant
- 95 ml water 1/3 cup + 1 tablespoon (room temperature)
- 20 ml vegetable oil 1 tablespoon + 1 teaspoon
Instructions
Prepare the dough
- In a large mixing bowl, combine plain flour, wheat starch, icing sugar, baking powder, instant yeast, and water. Use a chopstick or ladle to mix and gather the ingredients into a dough. Transfer the dough to a flat surface and add cooking oil. Knead the dough gently until it feels smooth, soft, and supple, about 6-8 minutes. Avoid overkneading.
- Form the dough into a ball and gently press it. It should slowly bounce back. Next, roll it into a log shape and divide it into 5 equal portions. Cover the portions with a cloth to prevent them from drying out.Take one portion and shape it into a ball by pulling the edges towards the center. Ensure the surface is smooth. Lightly dust your working surface with flour and place the dough on it, smooth side down.Flatten the dough with your palm, then use a rolling pin to roll it further into an oval about 14-15 cm long. Roll outward from the center. Brush the surface lightly with oil, then fold the dough in half. Use the rolling pin to press over the top of the folded dough, applying even pressure for a uniform shape.Place the shaped dough on a baking sheet and transfer it to a steam basket. Cover with the lid. Repeat the process with the remaining portions of dough.
- Then let it proof until the dough look plump and smooth. The time depends on the type of flour used and your room temperature.
Set up the steamer
- Pour water into the wok or pot and place the steam basket on top. Steam on high heat for 15 minutes. Turn off the heat and let the steamed buns rest in the basket for 10 minutes without opening the lid. Serve warm.
Notes
- Flour Type and Quality: The type and quality of flour significantly affect the color and texture of the buns. I used PRIMA brand TOP flour, a ‘superfine’ plain flour with 9.5% protein content. This flour produces whiter, softer buns. If this flour is not available in your area, you can substitute it with plain or all-purpose flour. However, the buns will have a slightly less white color and a chewier texture, though they’ll remain soft and fluffy.
- Kneading: Avoid over-kneading the dough, as this can make the buns tough and chewy.
- Proofing: The proofing time depends on the type of flour used and the ambient temperature. Adjust accordingly.
-
Steaming:
- Do not pre-boil the water. Place the steam basket over room-temperature water, then turn on the stove to high heat.
- After steaming, do not open the lid immediately. Turn off the stove and let the buns rest in the steam basket for 10 minutes before removing the lid.
- Serving: Baozi is best enjoyed warm when it’s soft and fluffy. Serve immediately after steaming.
Method on Soft and Fluffy Chinese Steamed Bao Buns NEW (1 Time Proof Method)(Plain/AP Flour) | 挂包的做法：