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Best Bao Bun Recipe

Brendan pangs bao bun recipe bao buns makes 16 buns sachet dried yeast 7g 1 cup milk warmed not more than 40 c cup sugar 3 cups steamed bun flour.

Best bao bun recipe. My recipe for bao bun dough requires five ingredients. I shared mantou my original steamed bun recipe a long ago. Divide the dough into 20 equal pieces. The yeast and oil dough has to prove twice in the course of 3 hours to make a fluffy dough for your buns.

Follow these simple instructions to make light fluffy steamed bao buns from bbc good food. Stir in the oil and set. This recipe teaches you how to make the bun dough from scratch and its a great opportunity to practice and master the art of making bao dough buns so you can fill them up with your own creations. Bao is steamed buns and it can be many different shapes and it can be by itself or filled with sweetsavory filling.

Take each ball of dough and roll it out into an oval about 35 by 45 inches 9 x 12 cm. In a small bowl whisk together the water yeast and sugar until the yeast dissolves. Bao means buns so calling it bao buns doesnt make sense but it is such a cute name. To assemble your gua bao fill a bun with a few wedges of sweet potato some pickle a sprinkle of sweet peanuts and coriander and a drizzle of sriracha.

I prefer to make my bao bun dough using my electric stand mixer but you can of course do everything by hand. Let the mixture sit until the yeast starts to get foamy and bloom 4 to 6 minutes. Depending on the type of flour which you have used you might need more or less liquid that than stated in the recipe. Using a dough hook on medium speed mixing the liquid into the dry ingredients.

Rub the surface of the dough ovals with oil and brush a little oil over a chopstick. For extra flavour dip the gua bao in a. The flour liquid water oil ratio is 21 by weight. The best bao buns recipe video.

Shape each of these into little balls dusting with more flour as needed to stop them sticking to the work surface. It may vary a little depending on the type and the brand of your flour.