May 30, 2024 4 min read

Homemade Chinese bao buns using our organic Stardust 00 flour makes a deliciously light summer dish that requires no use of an oven! Get creative with different toppings, and instead of the taco bar, why not try a bao bun bar!? 

Download a printable version of the recipe here.

 

Bao Buns

*This is a no bake recipe.

See tools required for steam cooking!

Tools: bamboo steam tray or steamer insert; stand mixer, 3-inch round cutter

Yield: 12-14 bao buns

Ingredients:

300g BSM Stardust 00 flour

45g sugar

2g baking powder

2g fine sea salt

8g instant yeast

145g warm whole milk (85°F-90°F)

80g warm water (85°F-90°F)

30g grapeseed or neutral oil

 

Method:

In the bowl of a stand-up mixer, combine the warm milk, water, oil, sugar, and instant yeast. Whisk briefly to dissolve the sugar and yeast.

In a separate large mixing bowl, combine the flour, baking powder, and salt. Mix to combine.

Add the dry ingredients to the wet ingredients. Using a dough hook, mix the mixture on low-medium for 1 min. Bump the speed to medium for 3 min, scraping the bowl as it mixes to ensure the dry bits get mixed in. Increase the speed to medium-high (setting 6 on a kitchen-aid) for an additional 5-6 min to allow the gluten to develop. The dough will be slightly sticky, but will pull away from the bowl as the gluten develops.

Sprinkle a work surface lightly with flour, and reverse the dough on the surface. Using the base of your palm, begin to knead the dough while rotating the dough in a clockwise motion as you go for about 1 min. Turn the dough over and you should have a clean seamless dough ball. Round the dough ball a couple times more with the palms of your hand. You should be able to press a finger into the dough ball with the indention springing back.

 Spray pan oil in the mixing bowl, and place the dough ball seam side down, rolling the top and sides into the spray to prevent the top from sticking. Cover with plastic wrap and allow to bulk proof at room temperature (75°F ideally) for 2 hours or until doubled in size.

**Proofing tip: If you have a proofer setting on your oven, use this setting and proof the covered dough for 1 ½ hours or until doubled in size.

Once the dough has doubled in size, punch the dough down and reverse onto a floured work surface. Be sure not to use too much flour, just enough to prevent from sticking!

 Roll the dough out until it reaches about ½ inch thick. Using a 3 inch round biscuit cutter or the top ring of a mason jar, cut out 12-14 dough rounds. Re-roll if need be after letting the dough rest for 15 min to achieve more rounds.

 Cut individual pieces of parchment paper and lightly spray with pan spray. Lightly spray only the tops of the dough rounds with pan spray. Fold each dough round in half and slightly roll each one with the rolling pin just to flatten outs slightly. Place each folded dough onto the individual parchment squares and cover loosely with plastic wrap. Allow the dough to rise once more for 30 min or until slightly puffed again.

 *Note: You may also place 4 or so doughs into a steamer tray to allow to rise. Be sure to keep separate before placing over the steam bath.

 Take a large pot and fill up to 2-3 inches of water or just enough to fill the bottom without the steam basket touching the water. Bring this water to a boil. Carefully place the steam basket or steam tray over the water, again making sure it does not touch the water directly!

Allow the buns to cook from the steam for 8-10 min with a lid to cover. Be sure to use a lid over the pot of steaming water as this will allow the buns to steam properly. At about the 8 min mark, slightly lift the lid so there is a small opening, but refrain from opening the lid aggressively as this will cause the buns to collapse slightly.

Once the buns have steamed properly for 10 min, carefully remove the buns and place onto a cooling rack. Continue this process with the remaining buns until all are steamed.

 These can be made 1-2 days before being served. Allow the buns to cool completely, then cover and refrigerate. When ready to serve, cover the buns on a plate with a damp paper towel and microwave for 30 sec- 1 min or until soft and warm again.

Great for so many topping options! Any kind of shredded or chopped BBQ, fried tofu, pickled vegetables, and slaws! You can even create a bao bun bar this summer at your next cookout or gathering!