I love diving into new kitchen adventures. When I discovered this Chinese Bao Buns recipe, I couldn’t resist trying it. The process of kneading the soft dough and watching it rise struck a chord with me. Every step makes the final result incredibly enticing and surprisingly fun to prepare.

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I recently discovered the secret to making soft, fluffy bao buns that tasted just like what you’d find in your favorite dim sum spot. This recipe has totally changed how I think of bao buns.

I mix 2 1/2 cups all-purpose flour, a teaspoon of active dry yeast, two tablespoons of sugar, and a pinch of salt with a bit of baking powder for that perfect lift. Adding 3/4 cup lukewarm water, 1/4 cup milk, and a tablespoon of vegetable oil gives the dough just the right texture.

I love how each step feels like a little experiment in my kitchen and then steam them to perfection. Watching the video while prepping makes the process fun and easy to follow.

If you’re into Chinese bao buns or just enjoying a new twist on a classic favorite, you’ll definitely wanna try this recipe. Give it a shot and see how these tender steam buns come out!

Why I Like this Recipe

I really love this recipe because it makes me feel like a legit chef even though its super simple and forgiving. I mean, the way the dough rises and gets all soft and fluffy is just amazing and it gives me major lazy-day satisfaction when i whip it up with minimal fuss.

Another thing i dig is how versatile it is. I like that i can experiment with different fillings, and every time i make these bao buns they never come out the same. Its fun to play around with the ingredients and try new flavor combos.

I also appreciate how the instructions are straightforward enough that i dont get lost or frustrated. Even if i make a little mistake, the recipe still works out pretty well and i end up with buns that are perfect for any meal.

Ingredients

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Flour supplies carbohydrates and creates the dough’s structure for chewy, soft buns.
Active dry yeast helps dough to rise producing an airy texture and flavor.
Sugar adds sweetness and tenderizes by keeping moisture in the dough.
Salt enhances flavor and balances the sweetness in these yummy bao buns.
Baking powder gives extra lift and makes the buns light and fluffy.
Milk adds protein and fats for a rich, tender crumb in each bun.
Vegetable oil provides moisture and softness while keeping the buns from drying out.
Lukewarm water hydrates the ingredients and activates the yeast just right.
Combining these ingredients creates the perfect balance for soft, fluffy bao buns.

Ingredient Quantities

2 1/2 cups all-purpose flour (plus a bit extra for dusting)

1 teaspoon active dry yeast

2 tablespoons sugar

1/2 teaspoon salt

1 teaspoon baking powder

3/4 cup lukewarm water (around 100°F)

1/4 cup milk

1 tablespoon vegetable oil

How to Make this

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1. In a small bowl, combine 3/4 cup lukewarm water (around 100°F), 1 teaspoon active dry yeast and 2 tablespoons sugar. Let it sit for about 5-10 minutes until it looks all frothy.

2. In a large mixing bowl, mix together 2 1/2 cups all-purpose flour, 1/2 teaspoon salt, and 1 teaspoon baking powder.

3. Add 1/4 cup milk and 1 tablespoon vegetable oil to the yeast mixture, then pour it into the flour mix.

4. Stir everything together until a soft dough starts to form.

5. Turn the dough out on a lightly floured surface and knead it for about 5 minutes until its smooth and a bit elastic.

6. Cover the dough with a damp cloth and let it rest in a warm spot for 1 hour or until it doubles in size.

7. After the dough has risen, punch it down to get rid of the extra air.

8. Divide the dough into small balls (about 10, depending on your preferred bao bun size) and flatten each into a circle.

9. Prepare a steamer with boiling water and line it with parchment paper, then steam each dough circle for about 8-10 minutes until they are soft and fluffy.

10. Allow the bao buns to cool slightly before stuffing them with your favorite fillings. Enjoy your homemade bao buns!

Equipment Needed

1. A small bowl for mixing and proofing the yeast
2. A large mixing bowl for combining the flour, salt and baking powder
3. Measuring cups and spoons for all the ingredients
4. A fork or whisk to stir the yeast mixture
5. A lightly floured surface or countertop for kneading the dough
6. A dough scraper (or spatula) if you want to help move the dough around
7. A damp cloth to cover the dough while it rises
8. A steamer pot (or a bamboo steamer set on a pot) with a lid
9. Parchment paper to line the steamer for the dough circles
10. A thermometer can help check that the water is around 100°F, though it’s not required if you’re confident in your method

FAQ

Q: How do I know if my dough is ready to shape?

A: If your dough doubles in size and feels soft and bouncy when you poke it, it's probably ready. But don't overwork it or it may turn too tough.

Q: Can I prepare the dough ahead of time?

A: Yup, you can let it rise overnight in the fridge. When you're ready to make the buns, just let it come back to room temp and it'll be all set.

Q: What if I don't have all-purpose flour?

A: You can try using bread flour, but it may change the texture a bit. For the best results stick with all-purpose.

Q: Can I swap the milk for another type?

A: Yeah, you can use almond or soy milk if you want, but it might slightly alter the flavor of the buns.

Q: Why might my bao buns not be as fluffy as expected?

A: If your dough doesn't rise well it could be the yeast or the water might be too cool. Make sure your water is about 100°F and your yeast is active.

The BEST Bao Buns Recipe & Video Substitutions and Variations

If you dont have all-purpose flour, you can try substituting with bread flour or even whole wheat flour, but be aware that might change the texture a bit.
You can swap the active dry yeast with instant yeast, just use about 25% less of it and adjust the water slightly.
If you are out of sugar, honey or agave syrup can work too, just remember they can add a bit of extra moisture so you might need to tweak the recipe.
Instead of milk, you could use soy milk or almond milk, which is great for a dairy free version.
In a pinch, vegetable oil can be replaced by canola oil or even a little bit of melted coconut oil for a slight change in flavor.

Pro Tips

1. Make sure your water is just right temperature. If it’s too hot or too cold the yeast might not froth like you expect so double check it before mixing your ingredients.

2. When you mix the dough be careful not to overwork it. I found that kneading until it feels smooth and just a bit elastic is enough instead of banging on it for too long which can make it tough.

3. While letting the dough rise, cover it with a damp cloth in a warm spot. But don’t worry too much if your kitchen is a bit chilly, you can always warm up a corner in your oven with just the light on.

4. About steaming the buns, line your steamer with parchment paper and try not to open the lid too often. I learned that peeking in too many times lets out the steam and may make your buns come out a bit less fluffy.