Bao buns are a treasured delicacy in many cuisines, celebrated for their soft, cloud-like texture and versatile fillings. These steamed buns, with their sweet and nutty filling, bring a delightful twist to traditional bao, making them an irresistible treat for any occasion.
Ingredients Overview
Crafting the perfect bao buns begins with carefully selected ingredients. For the filling, roasted peanuts and sesame seeds provide a rich, nutty base, balanced by the sweetness of white sugar. All-purpose flour acts as a binding agent, ensuring the filling stays intact during steaming.
The wrapper relies on all-purpose flour, yeast, and a touch of sugar to create a soft, pliable dough. Lukewarm water activates the yeast for a proper rise, while vegetable oil ensures the buns remain tender even after cooling. Using fresh, high-quality ingredients is essential for achieving the ideal flavor and texture.
Step-by-Step Instructions
Start by preparing the dough. Dissolve sugar and yeast in lukewarm water, stirring until fully combined. Gradually add this mixture to the flour, mixing continuously to form a rough dough. Knead the dough until smooth, then incorporate vegetable oil to enhance its elasticity and softness. Cover the dough and let it rise for 1.5 hours, allowing it to double in size.
While the dough proofs, prepare the filling. Coarsely blend the roasted peanuts and sesame seeds, then mix them with sugar and flour. The sugar melts during steaming, creating a luscious sweetness, while the flour stabilizes the filling, preventing leaks.
Once the dough has risen, punch it down and knead for a few minutes to remove air bubbles. Divide the dough into 10 equal portions, covering them with plastic wrap to prevent drying out. After resting for 10 minutes, roll each portion into a disc, thinning out the edges while keeping the center slightly thicker. This ensures a sturdy base for the filling.
Place the wrapper on your hand and add a generous spoonful of the filling. Fold pleats around the edges to seal the bun, forming a neat and compact shape. Arrange the buns in a steamer lined with parchment paper, leaving space between each bun for expansion. Let them proof for an additional 30 minutes.
To steam the buns, fill a pot with room-temperature water and place the steamer on top. Heat the water on high until steam begins to escape, then reduce to medium-low and steam for 10 minutes. Turn off the heat and allow the buns to rest in the steamer for at least 5 minutes before serving. This prevents the buns’ delicate skin from shrinking and ensures a fluffy texture.
Recipe Tips
Use lukewarm water to activate the yeast, as hot water can kill it and prevent proper rising.
Dust the rolling surface lightly with flour to prevent sticking when shaping the dough.
Avoid overcrowding the steamer to ensure even cooking and expansion.
Experiment with alternative fillings, such as sweet red bean paste or savory meat fillings, for variety.
What to Serve With This Recipe
Pair these bao buns with a soothing cup of jasmine or green tea to complement their nutty sweetness. For a light and refreshing dessert spread, serve them alongside fresh fruits like sliced mango or berries. Incorporate them into a dim sum-style feast with dumplings, spring rolls, and other steamed buns for a full culinary experience.
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour for the wrapper?
Yes, but the texture may be denser. Consider mixing whole wheat with all-purpose flour for a balance.
How can I store leftover buns, and what’s the best way to reheat them?
Store buns in an airtight container in the refrigerator for up to 2 days. Reheat by steaming for a few minutes to restore their softness.
Is it possible to make the dough or filling ahead of time for convenience?
Absolutely. Prepare the dough or filling a day in advance and store in the refrigerator, bringing them to room temperature before use.
What are some alternative fillings for those with nut allergies?
Use a mixture of finely chopped dried fruits, shredded coconut, or chocolate chips as a substitute.
Variations and Additions
Add a pinch of cinnamon or vanilla to the filling for a warm, aromatic touch. Incorporate finely chopped dried fruits, such as raisins or dates, for extra sweetness. For a colorful twist, mix natural food powders like matcha or beetroot into the dough to create vibrant buns.
Bao buns are a perfect blend of simplicity and charm, offering endless possibilities for customization. Their soft texture and delectable filling make them a satisfying treat for any meal or occasion. Dive into the process of creating these delightful buns and enjoy the rewarding experience of sharing them with loved ones.
Ingredients
Ingredients for the Filling:
140 grams white sugar
70 grams roasted peanuts
4 teaspoons roasted sesame seeds
4 teaspoons all-purpose flour
Ingredients for the Wrapper (makes 10 steamed buns):
350 grams all-purpose flour
180 grams water
¾ teaspoon instant yeast
2 teaspoons vegetable oil
1 tablespoon sugar
Instructions
In a bowl, dissolve 1 tablespoon of sugar and ¾ teaspoon of instant yeast into 180 grams of water. Stir until fully incorporated.
Gradually pour the mixture into 350 grams of all-purpose flour while stirring simultaneously. Once the mixture starts to form a rough dough, use your hands to gather the flour and knead gently. Add 2 teaspoons of vegetable oil and knead further until the dough becomes smooth and pliable. This step ensures the buns remain soft and fluffy even after cooling, as the oil prevents the starch from retrogradation. Cover the dough and let it proof for 1.5 hours or until it has doubled in size.
While the dough is proofing, prepare the filling. Blend the roasted peanuts and sesame seeds coarsely. In a mixing bowl, combine them with 140 grams of white sugar and 4 teaspoons of all-purpose flour. Mix thoroughly. The sugar will melt during steaming, and the flour will act as a stabilizer, preventing the filling from leaking out.
Once the dough has doubled in size, punch it down to release air bubbles. Knead it for about 6 minutes until it regains a smooth texture. Divide the dough into 10 equal portions, each weighing approximately 50-55 grams. Cover the portions with plastic wrap and let them rest for 10 minutes. This resting period helps to relax the gluten, making it easier to roll out.
Dust one dough ball with a small amount of flour to prevent sticking. Using a rolling pin, flatten it into a disc about 4 inches in diameter. Lift the disc and thin out the edges further while leaving the center slightly thicker. Roll the disc into a wrapper approximately 5 inches in diameter.
Place the wrapper on your hand and curve it to form a small bowl shape. Spoon 2 tablespoons of the sugar-nut filling into the center. Fold pleats around the edge to seal the bun, ensuring the filling is enclosed. Repeat this process with the remaining dough and filling.
Arrange the filled buns in a steamer, leaving space between each bun to allow for expansion. Use parchment paper underneath each bun to prevent sticking. Cover the steamer and let the buns proof for another 30 minutes.
Fill a pot with room-temperature water and place the steamer on top. Turn the heat to high. When steam starts escaping from the steamer, reduce the heat to medium-low. Steam the buns for 10 minutes.
After steaming, turn off the heat but do not open the steamer lid immediately. Allow the buns to rest inside the steamer for at least 5 minutes. This prevents the buns’ skin from shrinking when exposed to cold air, preserving their fluffiness.
Enjoy the freshly steamed bao buns warm, with their tender wrappers and sweet nutty filling.
Bao Buns Recipe
Ingredients
Ingredients for the Filling:
- 140 grams white sugar
- 70 grams roasted peanuts
- 4 teaspoons roasted sesame seeds
- 4 teaspoons all-purpose flour
Ingredients for the Wrapper (makes 10 steamed buns):
- 350 grams all-purpose flour
- 180 grams water
- ¾ teaspoon instant yeast
- 2 teaspoons vegetable oil
- 1 tablespoon sugar
Instructions
- In a bowl, dissolve 1 tablespoon of sugar and ¾ teaspoon of instant yeast into 180 grams of water. Stir until fully incorporated.
- Gradually pour the mixture into 350 grams of all-purpose flour while stirring simultaneously. Once the mixture starts to form a rough dough, use your hands to gather the flour and knead gently. Add 2 teaspoons of vegetable oil and knead further until the dough becomes smooth and pliable. This step ensures the buns remain soft and fluffy even after cooling, as the oil prevents the starch from retrogradation. Cover the dough and let it proof for 1.5 hours or until it has doubled in size.
- While the dough is proofing, prepare the filling. Blend the roasted peanuts and sesame seeds coarsely. In a mixing bowl, combine them with 140 grams of white sugar and 4 teaspoons of all-purpose flour. Mix thoroughly. The sugar will melt during steaming, and the flour will act as a stabilizer, preventing the filling from leaking out.
- Once the dough has doubled in size, punch it down to release air bubbles. Knead it for about 6 minutes until it regains a smooth texture. Divide the dough into 10 equal portions, each weighing approximately 50-55 grams. Cover the portions with plastic wrap and let them rest for 10 minutes. This resting period helps to relax the gluten, making it easier to roll out.
- Dust one dough ball with a small amount of flour to prevent sticking. Using a rolling pin, flatten it into a disc about 4 inches in diameter. Lift the disc and thin out the edges further while leaving the center slightly thicker. Roll the disc into a wrapper approximately 5 inches in diameter.
- Place the wrapper on your hand and curve it to form a small bowl shape. Spoon 2 tablespoons of the sugar-nut filling into the center. Fold pleats around the edge to seal the bun, ensuring the filling is enclosed. Repeat this process with the remaining dough and filling.
- Arrange the filled buns in a steamer, leaving space between each bun to allow for expansion. Use parchment paper underneath each bun to prevent sticking. Cover the steamer and let the buns proof for another 30 minutes.
- Fill a pot with room-temperature water and place the steamer on top. Turn the heat to high. When steam starts escaping from the steamer, reduce the heat to medium-low. Steam the buns for 10 minutes.
- After steaming, turn off the heat but do not open the steamer lid immediately. Allow the buns to rest inside the steamer for at least 5 minutes. This prevents the buns’ skin from shrinking when exposed to cold air, preserving their fluffiness.
- Enjoy the freshly steamed bao buns warm, with their tender wrappers and sweet nutty filling.
