Perfect Steamed Bao (Hirata Buns)

The Dough

530g Chinese bao flour (or plain flour)

15g baking powder

7g fast-action dried yeast

40g sugar

½ teaspoon salt

200-250ml warm water

50ml milk

25ml vegetable oil

To Finish

1 tablespoon vegetable oil

PREPARATION

1. Combine the flour, baking powder, yeast, sugar and salt in a large mixing bowl.

2. Mix the warm water, milk and oil together, then gradually add to the flour until a soft dough forms.

3. Knead the dough for 3–5 minutes until smooth, elastic and slightly tacky to the touch.

4. Lightly oil the dough and bowl, cover with a damp cloth and leave in a warm place for 1½ hours until doubled in size.

5. Turn the dough out onto a work surface and roll into a long cylinder.

6. Divide into 12 equal portions and shape each one into a smooth ball using the "pinchy pinchy, twisty twisty" technique.

7. Roll each dough ball into an oval approximately 2–3mm thick, leaving the smooth side facing outwards.

8. Lightly brush each oval with oil to prevent sticking after steaming.

9. Fold each oval in half to create the classic Hirata bun shape.

10. Place onto perforated baking paper or a steamer mat, leaving space between each bun.

COOKING

11. Steam over boiling water, or in a steam oven set to 100% steam, for 8 minutes until fluffy and fully risen.

12. Remove from the steamer and serve immediately or allow to cool before filling.

School of Wok Tips

 Chinese bao flour produces a softer, whiter bun, but plain flour works well too.

 The dough should feel slightly tacky but not sticky when kneaded.

 Oiling the dough before folding helps the buns open easily after steaming.

 Leave space between the buns when steaming as they expand significantly.

FAQs

Can I make bao without a steam oven?

Yes, a traditional bamboo steamer or metal steamer basket over boiling water works perfectly.

Why didn't my bao rise properly?

The dough may need more proving time or the yeast may no longer be active.

Can I freeze steamed bao?

Yes, allow them to cool completely, then freeze and re-steam for a few minutes before serving.