BASIC STEAMED BAO BUNS RECIPE | SIDECHEF
Making your own steamed bao at home has never been easier! Fill these soft pillowy buns with grilled or braised meat, thinly sliced vegetables, fresh herbs and spicy condiments for the perfect homemade Chinese food.
Provided by SideChef
Categories Pescatarian Low-Carb Vegetarian Bread Baking Comfort Food Budget-Friendly Nut-Free Shellfish-Free SideChef Original Advanced Weekend Project Egg-Free Soy-Free Entertaining Picnic Holidays Steamer Stand Mixer Fish-Free Stove Peanut-Free Tree Nut-Free Classic Tomato-Free
Total Time 18000S
Yield 12
Number Of Ingredients 12
Steps:
- Combine the All-Purpose Flour (525 gram), Salt (1/2 teaspoon) and Caster Sugar (1 1/2 tablespoon) in the bowl of a stand mixer with the dough hook attached.
- Dissolve the Instant Dry Yeast (1 teaspoon), Caster Sugar (1 pinch) and Water (1 tablespoon) in a bowl.
- Add the yeast mixture to the flour mixture, along with the Milk (50 milliliter), Sunflower Oil (1 tablespoon), Rice Vinegar (1 tablespoon) and Water (200 milliliter).
- Knead for around 10 minutes, until the dough is smooth.
- Place the dough in an oiled glass bowl, cover with a clean damp tea towel and place in a warm spot to prove for around 2 hours.
- The dough should have doubled in size.
- Place the dough back in the bowl of a stand mixer and add the Baking Powder (1 teaspoon) and knead into the dough for 5 minutes.
- Roll out the dough into a long sausage, around 3cm thick.
- Cut into pieces about 3cm wide. You should get around 16 to 18 pieces.
- Roll each piece of dough into smooth balls and leave to rest for 2-3 minutes.
- Use a rolling pin to roll out each ball, into an oval shape about 3-4mm thick.
- Brush the surface of the dough ovals with a little bit Sunflower Oil (to taste).
- Rub a chopstick with more sunflower oil and place in the centre of the dough.
- Fold the dough over the chopstick.
- Then slowly pull the chopstick out and place each bun on a lined baking tray covered with a clean tea towel. Allow to prove in a warm place for 1 hour and 30 minutes, or until they've doubled in size.
- Heat a large steamer over a medium-high heat. Steam the buns for 8 mins until puffed up. Depending on the size of your steamer, you might have to do this in batches.
- Serve and enjoy!
Nutrition Facts : Calories 15 calories, ProteinContent 0.4 g, FatContent 0.1 g, CarbohydrateContent 2.9 g, FiberContent 0.1 g, SugarContent 0.1 g, SodiumContent 11.5 mg, SaturatedFatContent 0.0 g, TransFatContent 0 g, CholesterolContent 0.0 mg, UnsaturatedFatContent 0.1 g
STEAMED PORK BUNS (CHAR SIU BAO) RECIPE | MYRECIPES
These buns are a grab-and-go street food in China. They were also popular in our Test Kitchens, where they earned our highest rating. Use a multitray bamboo steamer so you can cook all the buns at one time. To make them up to two months ahead, fill the dough, and freeze unsteamed buns on a tray in the freezer before placing them in a freezer-safe zip-top plastic bag. Steam directly from the freezer for an additional five minutes. This Chinese recipe is proof you don't have to get takeout to enjoy the fine cuisine. Serve these for a meal or as a fantastic appetizer for entertaining.
Provided by Bruce Weinstein and Mark Scarbrough
Yield 10 servings (serving size: 1 bun)
Number Of Ingredients 20
Steps:
- To prepare the filling, rub five-spice powder evenly over pork. Heat a grill pan over medium-high heat. Coat the pan with cooking spray. Add pork to pan; cook 18 minutes or until a thermometer registers 155°, turning pork occasionally. Remove pork from pan, and let stand 15 minutes.
- Cut pork crosswise into thin slices; cut slices into thin strips. Place pork in a medium bowl. Add onions and next 7 ingredients (through 1/4 teaspoon salt); stir well to combine. Cover and refrigerate.
- To prepare dough, combine 1 cup warm water, sugar, and yeast in a large bowl; let stand 5 minutes.
- Lightly spoon flour into dry measuring cups; level with a knife. Add flour, oil, and 1/4 teaspoon salt to yeast mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
- Punch dough down; let rest 5 minutes. Turn dough out onto a clean surface; knead in baking powder. Let dough rest 5 minutes.
- Divide dough into 10 equal portions, forming each into a ball. Working with one dough ball at a time (cover remaining dough balls to keep from drying), roll ball into a 5-inch circle. Place 1/4 cup filling in center of dough circle. Bring up sides to cover filling and meet on top. Pinch and seal closed with a twist. Repeat procedure with remaining dough balls and filling.
- Arrange 5 buns seam side down, 1 inch apart, in each tier of a 2-tiered bamboo steamer. Stack tiers; cover with lid.
- Add water to a large skillet to a depth of 1 inch; bring to a boil over medium-high heat. Place steamer in pan; steam 15 minutes or until puffed and set. Cool 10 minutes before serving.
Nutrition Facts : Calories 259 calories, CarbohydrateContent 35.7 g, CholesterolContent 27 mg, FatContent 6.1 g, FiberContent 1.6 g, ProteinContent 14.3 g, SaturatedFatContent 0.9 g, SodiumContent 343 mg
More about "steam bao buns without steamer recipes"
CHINESE STEAMED BUNS RECIPE | ALLRECIPES
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Reviews 4.4
Total Time 4 hours 0 minutes
Category Bread, Yeast Bread Recipes
Calories 44.4 calories per serving
- REMOVE LID BEFORE you turn off heat, or else water will drip back onto bun surface and produce yellowish "blisters" on bun surfaces. Continue steaming batches of buns until all are cooked.
STEAMED BAO BUNS RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 4 minutes
Category Buffet, Side dish, Snack, Supper
Cuisine Chinese
Calories 119 calories per serving
- Heat a large steamer over a medium-high heat. Steam the buns for 8 mins until puffed up (you’ll need to do this in batches). Prise open each bun and fill with our barbecue pork and pickled carrot & mooli. Eat while they’re still warm.
STEAMED RED BEAN BUNS (DAO SHA BAO) | ASIAN INSPIRATIONS
From asianinspirations.com.au
Reviews 3.7
Total Time 25S
Cuisine Chinese
- To Prep Combine sugar, yeast, oil and warm water in a bowl and gently stir to mix. Allow to rest for 10 mins. Combine flour and baking powder in a separate bowl. Pour all ingredients into a mixing bowl and knead until a smooth, non-sticky dough is formed. Kneading by mixer using a hook will take about 2 mins while hand kneading will take about 10 mins. Lightly oil a bowl and place in the dough. Cover with cling wrap and allow to rest for 1 hr in warm temperature so that the dough will double up in size. Meanwhile, split the red bean paste into 12 equal portions and shape them into balls. Once the dough has risen, punch the dough down in order to release any air bubbles. Fold and knead the dough a few times and then reshape it back into a smooth ball. Dust some flour on your working bench. Cut the dough into 2. Keep one dough covered with damp cloth and roll the other into a log. Cut the log into 6 equal sizes and shape them into smooth balls. Store the smooth dough balls on parchment paper and keep covered with damp cloth. Repeat with the other dough. Using a rolling pin or your palm, flatten one dough at a time. The centre of the dough should be slightly thicker while the edge should be rolled out thinner. Put one ball of red bean paste in the middle of the dough. Gather and pinch the edges to seal the bun. Repeat with remaining dough and red bean paste balls. Place all buns in a large tray and cover with damp towels. Allow to proof for 15 mins. To know if they have proofed, gently press the side of a bun. If the indentation stays, they are ready. To Cook Using a large, clean towel, wrap the lid of your steamer and tie with a string to secure the towel in its place. The towel helps to prevent water droplets from dripping back to the bun. If steaming with bamboo basket, the wrapping step is not required. Steam buns over boiling water for 10 mins. Remember to space the buns out a little as the buns will expand once steamed. At the end of the steaming time, turn of the heat and allow to rest for 5 mins in the steamer without opening the lid. Serve fresh from the steamer. To store them, simply keep them in individual zip lock bags and freeze once they have cooled down. Steam them straight from the freezer.
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