
Bao Dough
This brilliant bao dough recipe from Chef Jeremy Pang will teach you how to make the Asian street-food sensation of soft, fluffy steamed bao buns - from scratch!
Ingredients
The Dry Mix
- 530g middle gluten wheat flour (swapsies, plain flour/all-purpose flour), plus extra for dusting
- ½ teaspoon salt
- 7g fast action dried yeast
- 40g caster sugar
- 15g baking powder
The Liquid
- 50ml milk
- 200 - 250ml warm water (depending on how humid your room feels- if the air feels very dry you’ll want to add a little more water, but if it is very humid, less is required)
- 25ml vegetable or sunflower oil
Method
Preparing The Bao Buns
Steaming The Bao Buns
How To Make Steamed Bao Buns
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The Dry Mix
- 530g middle gluten wheat flour (swapsies, plain flour/all-purpose flour), plus extra for dusting
- ½ teaspoon salt
- 7g fast action dried yeast
- 40g caster sugar
- 15g baking powder
The Liquid
- 50ml milk
- 200 - 250ml warm water (depending on how humid your room feels- if the air feels very dry you’ll want to add a little more water, but if it is very humid, less is required)
- 25ml vegetable or sunflower oil
Preparing The Bao Buns
Steaming The Bao Buns
How To Make Steamed Bao Buns
View Our Products
Have you been inspired by our tips and recipes? Why not check out our ranges below! From our exclusive range of woks to our cookery classes that will help inspire your cooking further.