Steamed Bao Buns
Ingredients
- 500 gWheat flour
- 250 mlMineral water (lukewarm)
- 20 gFresh baker's yeast
- 50 gWhite sugar
- 2 tbspSunflower oil
- 1 tspBaking powder
- 1 pinchGray sea salt
Method
A pure white dough, supple and elastic to the touch. Once steamed, the bun is fluffy, airy, and springs back when pressed.
- 1
Mix lukewarm mineral water with fresh yeast and white sugar. Let it rest until a thin foam appears on the surface.
- 2
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep for 2 days in the refrigerator in an airtight bag. Reheat strictly by steaming for 2 minutes to restore softness.
