Steamed Bao Buns

A pure white dough, supple and elastic to the touch. Once steamed, the bun is fluffy, airy, and springs back when pressed.

• Prep time: 30 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 562
• Protein: 12 g
• Carbs: 106 g
• Fat: 9 g

Ingredients

• 500 g Wheat flour
• 250 ml Mineral water ( lukewarm )
• 20 g Fresh baker's yeast
• 50 g White sugar
• 2 tbsp Sunflower oil
• 1 tsp Baking powder
• 1 pinch Gray sea salt

Instructions

1. Activating the yeast

   Mix lukewarm mineral water with fresh yeast and white sugar. Let it rest until a thin foam appears on the surface.

2. Kneading the dough

   In a bowl, pour the wheat flour, baking powder, and grey sea salt. Add the liquid mixture and sunflower oil. Knead until the dough is smooth as silk and no longer sticks to the sides.

3. First proofing

   Cover with a damp cloth and let rest in a warm place. The dough should double in size and be filled with tiny air bubbles inside.

4. Shaping

   Punch down the dough to release air. Divide into small regular balls. Flatten them slightly into disks. Fold in half to form half-moons.

5. Steaming

   Place the buns in a steamer basket. Cook covered over simmering water. The bun should be matte and spring back immediately when pressed with a finger.

Chef's tips

• Never lift the lid during steaming, or the buns will collapse instantly.
• Let the buns rest for 5 minutes in the closed steamer after turning off the heat to set the structure.

Storage

Keep for 2 days in the refrigerator in an airtight bag. Reheat strictly by steaming for 2 minutes to restore softness.