Steamed Bao Buns

Fluffy Steamed Bao Buns are the perfect accompaniment to BBQ Pulled Pork, and what’s more, these are nut free and vegan.

These Steamed Bao Buns can also be made gluten-free by substituting the flour.

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Ingredients

  • 7g Packet Yeast
  • 2tbsp caster sugar
  • 500g Self-raising flour (Gluten-free flour)
  • 150ml rice milk
  • 3tbsp olive oil
  • 100ml water

Method

To start, mix 1tbsp of the caster sugar, yeast and 1 tbsp warm water in a bowl. Leave for 5 minutes.

In another bowl, add the flour, rest of the caster sugar, milk and oil and mix.

Add in the yeast mixture and mix into a dough.

Knead on a lightly floured surface for around 10 minutes until the dough is smooth and less sticky. Put back in the mixing bowl, cover with a tea towel and leave to prove for 1 hour, until it has doubled in size.

Once the dough has proved, remove from the bowl, roll into a thick sausage shape and cut into 12 even pieces.

Roll each piece of dough out into a ball. Use your hands to flatten the balls into oval shapes, about 2cm thick.

Use 2 tbsp of oil to brush both sides of the buns and then fold over. Put each bun into paper muffin cases on a baking tray. Leave to prove for another 30 minutes.

Half fill a saucepan with water and bring to the boil. Use a metal steamer to place 2-3 buns into the steamer, still on the cake cases to they don’t stick.

Steam with the lid on for 8-10 minutes until the buns are puffed.

Serve immediately, or leave to cool. These are also suitable for freezing.

Top Tip: The smaller the piece of dough, the better. If you find that some pieces are bigger than the other, then split the bigger one in 2.

Serve these with BBQ Pulled Pork.

Instead of using a traditional steamer like I have, why not treat yourself to a traditional bamboo steamer.

Steamed Bao Buns

Prep Time 2 hrs
Cook Time 10 mins
Course Main Course
Cuisine asian, Chinese
Servings 12

Ingredients
  

  • 7 grams Packet Yeast
  • 2 tbsp Caster Sugar
  • 500 grams Self-raising flour Can substitute for Gluten-free
  • 150 ml Rice Milk
  • 3 tbsp Olive Oil
  • 100 ml water

Notes

  1. Mix 1tbsp of the caster sugar, the yeast and 1 tbsp of warm water in a bowl and leave for 5 minutes.
  2. In another bowl, add the flour, rest of the caster sugar, milk and oil and mix.
  3. Add in the yeast mixture and mix into a dough.
  4. Knead on a lightly floured surface for around 10 minutes until the dough is smooth and less sticky. Put back in the mixing bowl, cover with a tea towel and leave to prove for 1 hour, until doubled in size.
  5. Remove from the bowl once proved, roll into a thick sausage shape and cut into 12 even pieces.
  6. Roll out each piece of dough into a ball. Using your hands, flatten into oval shapes, about 2cm thick.
  7. Brush each side of the buns and fold the in half. Put each bun into a paper muffin case on a baking tray. Leave to prove for another 30 minutes.
  8. Half fill a saucepan with water and bring to the boil.
  9. Use a metal steamer and place 2-3 buns into the steamer, still in their cases so they don’t stick.
  10. Steam with the lid on for 8-10 minutes until the buns have puffed up.
  11. Serve immediately, or leave to cool on a cooling rack.
Keyword Bao Buns, BBQ Pulled Pork Steamed Buns, Steamed Buns
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