Bao buns: the recipe for soft steamed buns

I bunsalso known by their Cantonese name nai wong baothey are gods fluffy chinese buns steamed.

What makes these sandwiches unique is their clean appearance and their softness, due precisely to the steam cookingother to neutral flavor which allows you to consume them with sweet or savory fillings. The dough will be made with flour, sugar, milk, dry brewer’s yeast, water and salt. Once ready, it will be divided into balls and left to rise for at least half an hour. You will then have to form the bao buns, roll the balls with a rolling pin and close them in the shape of a crescent. The bao buns will then be steamed, like mantou, another Japanese preparation with steam cooking.

How to prepare bao buns

In a large bowl, mix the flour with the dry brewer’s yeast, sugar, water and mix with a spatula.

Add salt, pour in water and knead with your hands. Stir in the oil and fold the dough into a smooth, compact dough.

When the time has elapsed, work it a little more and cut it into 10 pieces (about 50 g each).

Transfer the balls to the baking sheet, cover them with the kitchen towel and let them rise for 30 minutes.

Using the rolling pin, roll out each ball into an even disk and place a square of parchment paper in the middle.

Close the crescent dough and transfer the buns to the baking sheet.

Cover them with the towel and let them rise for another half hour.

Place the bao buns in the bamboo steamer, close it and place it over a pan filled with boiling water. Steam for 15 minutes.

storage

You can save the bao buns for One dayin a well-closed food bag.