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How To Make Bao Buns

In this episode we are making Bao Buns to perfection.Pretty easy and you can stuff them with a great variety of filling.Next episode we will show you a delicious Shredded Beef version.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Main Course, Side Dish
Cuisine Chinese
Servings 4 people

Equipment

  • Steam Basket
  • Wok

Ingredients
  

Bao Buns

  • 360 g - 13 Oz Wheat Flour bleached if you want white buns
  • 30 g - 1 oz sugar
  • 1 tbsp baking powder
  • 1 tbsp dry Yeast
  • 180 ml - 6 fl oz water
  • 3 tbsp milk
  • 3 tbsp vegetable Oil

Sticky Sauce

  • 100 ml - 3.3 fl oz Soy sauce
  • 75 ml - 2.5 fl oz Apple cider vinegar
  • 2 tbsp Gochujang
  • 2 tbsp Ketchup
  • 2 tbsp sugar
  • 1 clove of Garlic
  • 1-⅕ roasted Sesame seeds

Instructions
 

Bao Buns

  • start by mixing the dry ingredients
  • in a big bowl add the wheat flour
  • add the sugar
  • add the baking powder
  • add the dry yeast
  • mix it in until all ingredients are combined
  • add the lukewarm water
  • add the milk
  • add the vegetable oil
  • start mixing with a spoon
  • take the dough scraper and start folding over the dough until all the flour is removed from the sides of the bowl
  • flip the dough over to your working bench and start kneading
  • add flour in order to make it easier
  • the dough will be ready, when pressed and then bounce back
  • add a little bit of oil in the bowl, dip the dough in and flip it around
  • cover the bowl and let it rest for an hour or until double in size
  • take the dough out of the bowl, knead it so the air bubbles are out
  • roll the dough out using a wood rolling pin
  • give it a coat of oil, flip the dough over and continue rolling
  • cut the dough using a cookie cutter or a water glass and place them on individual parchment papers
  • oil the surface a little bit on each of them
  • fold them over gently and don't squeeze them too much
  • take the rolling pin and roll them gently
  • transfer them in the oven tray
  • cover with a tea towel and let them rest for 30-45 minutes
  • transfer them into the steam basket and don't overcrowd them, cook it in batches
  • take the steam basket and place it on top of the wok filled in with boiling water for 12 minutes

Sticky Sauce

  • using a pan with medium heat on the stove add the soy sauce
  • add the apple cider vinegar
  • add the gochujang
  • add the ketchup
  • add the sugar
  • add the minced garlic and let it cook until the consistency is right
  • add the roasted sesame seeds for extra flavour
  • ready to serve

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