For tender results, use a moderate-protein all-purpose flour, such as Gold Medal® or King Arthur®, when making these buns. This recipe uses both yeast and baking powder to ensure they rise in the steamer. Serve slightly warm or at room temperature, filled with your favorite fillings.

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Recipe Summary

prep:
40 mins
cook:
20 mins
additional:
1 hr 10 mins
total:
2 hrs 10 mins
Servings:
24
Yield:
24 buns
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Stir together yeast and water in a small bowl; let stand 5 to 10 minutes. Whisk in 2 tablespoons of the oil.

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  • Pulse flour, sugar, baking powder, and salt in a food processor a few times to combine. With machine running, pour yeast mixture through feed tube. Start slowly, then pour faster. Process until a dough ball forms, sides of bowl are nearly clean, and dough is medium-soft and tacky but doesn't stick to fingers.

  • Turn dough ball and bits out onto an unfloured counter and gather into a neat ball. If dough feels stiff, wet hands and knead in the water from your hands. Transfer to an oiled bowl. Cover with plastic wrap and let rise in a warm place until nearly doubled, about 45 minutes.

  • Meanwhile, cut twenty-four 3-inch squares of parchment paper. Put remaining 1 tablespoon oil in a small bowl.

  • Cut dough in half. Roll one half into a rope, about 1 1/2 inches thick and 14 inches long; cut crosswise into 12 equal pieces. Roll each piece into a ball, then smack it with your palm into a disk about 1/3 inch thick. With a rolling pin, roll each disk into a thin oval, about 2 1/2 inches wide by 4 1/2 inches long. Brush half of each oval with oil, then fold in half to form buns.

  • Set each bun on a parchment square; transfer to a bamboo or metal steamer tray, spacing about 3/4 inch apart and away from steamer walls. Set any that don't fit in the steamer on a baking sheet. Loosely cover with a kitchen towel. Let rise in a warm spot until about 1 1/2 times the original thickness, 20 to 30 minutes.

  • Meanwhile, fill a steamer pan or a pot halfway with water; bring to a rolling boil over high heat.

  • Steam buns over boiling water, 2 trays at a time, covered with lid, until puffy and dry-looking, about 8 minutes.

Cook's Note:

Cooled buns can be chilled up to 3 days in an airtight container or frozen up to 1 month. To refresh, briefly resteam thawed buns or cover with a damp double layer of paper towels and microwave in 15- to 20-second bursts.

Nutrition Facts

68 calories; protein 1.4g; carbohydrates 11.2g; fat 1.9g; sodium 89.7mg. Full Nutrition
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Reviews (2)

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Most helpful positive review

Rating: 5 stars
02/05/2018
I made these with Andrea's recipe for braised pork belly. These buns are nice on their own and taste just like the steamed bao I know. I have made plain bao before but never this 'folding' style so the technique is a little new to me. I steamed these in batches in my wok. Overall a basic simple authentic tasting recipe. My kids loved them. Thanks! Read More
(1)
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/05/2018
I made these with Andrea's recipe for braised pork belly. These buns are nice on their own and taste just like the steamed bao I know. I have made plain bao before but never this 'folding' style so the technique is a little new to me. I steamed these in batches in my wok. Overall a basic simple authentic tasting recipe. My kids loved them. Thanks! Read More
(1)
Rating: 5 stars
07/25/2019
These were really good! I stuffed them with Rhubarb Pulled Pork. I followed the recipe exactly. I don t have a bamboo steamer but have a rice steamer with plastic baskets and it worked just fine. This recipe is definitely a keeper!!!! Read More
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