• Amita Garg

Bao[Steamed Buns]

Updated: May 26



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.

  1. 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.

  2. Sift together maida, baking powder, and salt in a large bowl.

  3. 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.

  4. Cut into pieces.

  5. In the palm of your hand, roll each piece of dough into a ball and leave to rest for 2-3 mins.

  6. Roll out each ball, one by one, into an oval shape about 3-4mm thick.

  7. Fold the dough.

How to Steam-

  1. Get a large piece of parchment paper and cut it into 4×4 inch squares or grease the strainer with oil.

  2. When ready to steam, place a bamboo steamer on top of a wok with enough water.

  3. Place each bun on a parchment paper square,

  4. Once the water boils, place the buns in the steamer and steam for 12 minutes over medium-high heat until the buns are puffed.

  5. Carefully lift out the buns.

  6. serve with a filling of your choice.

Tips-

  1. 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.

  2. 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.







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