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Chinese Steamed Bao Bun Recipe

Prep Time1 hour 20 minutes
Cook Time25 minutes
Resting Time1 hour
Total Time2 hours 45 minutes
Servings: 5

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.