
Amita Garg
Bao[Steamed Buns]
Updated: May 26, 2020

Bao- Steamed Buns or Chinese Burger
These steamed buns have been on my to-do list for a long time. After much effort, the result was satisfactory.
Ingredients-
Maida- 2 cups Sugar- 2 tbsp Yeast- 1&1/2 tsp. Baking Powder- 2 tsp. Oil- 2 tab sp. Warm water-1 cup
How to Make-
Making perfect dough for Chinese buns is quite important.
Place the sugar and yeast in a small bowl and pour over the lukewarm water. Leave in a warm place for 5 minutes until the yeast is frothy.
Sift together maida, baking powder, and salt in a large bowl.
Add sugar and yeast mixture in it and make a soft dough. lightly oil and place the dough inside a bowl and cover with cling foil and let it rest for 2 hours or until doubled in size.
Cut into pieces.
In the palm of your hand, roll each piece of dough into a ball and leave to rest for 2-3 mins.
Roll out each ball, one by one, into an oval shape about 3-4mm thick.
Fold the dough.
How to Steam-
Get a large piece of parchment paper and cut it into 4×4 inch squares or grease the strainer with oil.
When ready to steam, place a bamboo steamer on top of a wok with enough water.
Place each bun on a parchment paper square,
Once the water boils, place the buns in the steamer and steam for 12 minutes over medium-high heat until the buns are puffed.
Carefully lift out the buns.
serve with a filling of your choice.
Tips-
If you do not have a steamer, boil water in a big pan and put a strainer over it, place the buns and steam for 12 minutes over medium-high heat until the buns are puffed.
In summer rest the dough for 2 hours and in winter 3 to 4 hours in a warm place.
Step by step recipe of Bao or steamed buns-
Place the sugar and yeast in a small bowl and pour over the warm water. Leave in a warm place for 5 minutes until the yeast is frothy. Sift together maida, baking powder, and salt in a large bowl. Add sugar and yeast mixture in it and make a soft dough. lightly oil and place the dough inside a bowl and cover with cling foil and let it rest for 2 hours.
Cut into pieces. In the palm of your hand, roll each piece of dough into a ball and leave to rest for 2-3 min.
Roll out each ball, one by one, into an oval shape about 3-4mm thick. Fold the dough.
When ready to steam, place a bamboo steamer on top of a wok with enough water. Place each bun on a parchment paper square, Once the water boils, place the buns in the steamer and steam for 12 minutes over medium-high heat until the buns are puffed. Carefully lift out the buns.