Learn . Laugh . Eat

Bao Dough

Prep: 2 hrs

Cook: 8-15 mins

This brilliant bao dough recipe from Chef Jeremy Pang will teach you how to make the Asian street-food sensation of soft, fluffy bao buns - from scratch!

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

Preparation

Put ‘The Dry Mix’ ingredients into the bowl of a free-standing mixer fitted with a dough hook attached (if available).

Mix ‘The Liquid’ ingredients together into a measuring jug. Then slowly pour the liquid into the mixer while kneading on a low speed for around 2 minutes until all the water is mixed into the flour. Once combined, turn the speed up to high for a further 2 minutes until the dough has a smooth yet tacky feel to it.

Once the dough has been well kneaded, dust with 2 tablespoons of flour, scraping off any additional dough on the sides of the bowl. Shape the dough into a rough ball, and then coat it lightly with 1 tablespoon of vegetable oil; put the dough back into the bowl and cover with a damp cloth to leave aside in a warm, preferably moist, draft-free location (such as inside a room temperature oven) for 1 – 1.5 hours.

Once the dough has doubled in size, you can then shape it into whatever shape you wish before steaming.

Cooking

Steaming time will vary between 8 – 15 minutes depending on the shape and size of your finished buns (the thinner the bun, the shorter the steaming time).


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

Preparation

Put ‘The Dry Mix’ ingredients into the bowl of a free-standing mixer fitted with a dough hook attached (if available).

Mix ‘The Liquid’ ingredients together into a measuring jug. Then slowly pour the liquid into the mixer while kneading on a low speed for around 2 minutes until all the water is mixed into the flour. Once combined, turn the speed up to high for a further 2 minutes until the dough has a smooth yet tacky feel to it.

Once the dough has been well kneaded, dust with 2 tablespoons of flour, scraping off any additional dough on the sides of the bowl. Shape the dough into a rough ball, and then coat it lightly with 1 tablespoon of vegetable oil; put the dough back into the bowl and cover with a damp cloth to leave aside in a warm, preferably moist, draft-free location (such as inside a room temperature oven) for 1 – 1.5 hours.

Once the dough has doubled in size, you can then shape it into whatever shape you wish before steaming.

Cooking

Steaming time will vary between 8 – 15 minutes depending on the shape and size of your finished buns (the thinner the bun, the shorter the steaming time).

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