Bao Buns

27 Apr Bao Buns

We love Asian food and one of our favourites is bao buns filled with pork, chicken, bean paste or custard. Is a very versatile recipe because you could fill them with a very unique Asian recipe or some leftover. 

Ingredients:

1/2 cup warm milk

1/3 cup warm water

2 tablespoon sugar

1 dry yeast package

2 tablespoon oil

2 1/2 all-purpose flour

2 tablespoon sugar

1/2 teaspoon baking powder

1/4 teaspoon salt

Prep:

1. Mix the first five ingredients (milk, water, sugar, yeast and oil) in a cup or bowl. The temperature of the liquids should be warm, not hot, you should think of milk for a baby. Let these ingredients rest for 20-25 minutes to activate the yeast. 
2. In another bowl mix the dry ingredients: flour, sugar, baking powder and salt. Incorporate the wet ingredients from step 1. Mix them with a spoon for a minute until combine. Then knead the dough with your hand for 4 -5 minutes. Grease a clean bowl and put the dough in and cover with plastic and let it rise for two hours or more until it triples the volume.
3. Roll the dough into a 5 mm thick. Try to use the minimum flour to do this, if you can try to avoid it. Cut the dough into rounds with a glass or cookie cutter. The recipe will make 12 bao buns. 
4. Lightly brush oil over each bun and fold them in half. Roll them a little with the pin. Put them in a tray with parchment paper and cover with a plastic wrap. Let them rest and rise for 30 minutes. 
5. Prepare a pan with water and bring it to boil. Put the buns in a bamboo steamer with a parchment paper (sprinkle the paper with drops of water to avoid the buns to stick) Cover the lid with a towel to prevent to absorb the water from the steam. Steam them for 10-12 minutes. Check the pan to refill it with water if necessary. In my steamer, I cook only four by each time because I only have one medium size.  
6. Let them rest for 2 minutes and fill with pork or whatever you like. Enjoy them and let us know with what you fill them. 

admin

Hi! I’m Valeria (aka Val) the photographer and recipe developer behind Canguro Criollo. My passion for food began when I was little at my home when everything will revolve around food and now I discover this new creative outlet of food photography. I wish you can follow my journey discovering unique ways of preparing Peruvian food abroad and some other family-friendly foods.