Description
Light, fluffy Homemade Bao Buns made with simple ingredients—perfect for stuffing, steaming, and enjoying fresh from the steamer.
Ingredients
Scale
- 3 ½ cups all‑purpose flour (≈ 12 ¾ ounces by weight)
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 1 teaspoon instant yeast
- 1 cup warm water (around 38‑40 °C / 100‑105 °F)
- 2 tablespoons cultured buttermilk or Greek yogurt
- Canola or sunflower oil (for greasing and shaping)
- Non‑stick cooking spray or oil for the steamer/parchment
Instructions
- Mix dry ingredients.
In a large mixing bowl (or stand mixer bowl), combine the all‑purpose flour, sugar, baking powder, kosher salt, and instant yeast. Whisk or stir until evenly distributed. - Add wet ingredients.
In a separate bowl, whisk together the warm water and the buttermilk (or Greek yogurt) until smooth. Pour into the dry ingredients. Mix with a spoon until a shaggy dough forms. - Knead the dough.
If using a stand mixer, attach the dough hook and knead on low to medium speed for about 5 minutes, until the dough is smooth, elastic, and slightly tacky but not overly sticky. If kneading by hand, turn the dough out onto a lightly floured surface and knead similarly (7‑10 minutes), adding small amounts of flour only as needed so that the dough holds together but remains soft. - First proof (rise).
Lightly oil a clean bowl, placing the dough inside and turning it so all sides get a thin coating of oil. Cover with plastic wrap or a damp cloth. Let the dough rest in a warm, draft‑free place until it doubles in size—about 1 to 1½ hours, depending on ambient temperature. - Divide and shape.
Once risen, punch the dough down gently to release large air bubbles. Divide it into equal portions depending on how large you want each bun (e.g., 8‑12 buns). Roll each piece into a ball. Roll each ball into an oval or circle (depending on style). If making the folded bao style (i.e., the kind that opens like a pocket), lightly brush one side of the rolled piece with oil, fold it over (so the oiled side is inside), forming the “lip.” - Second proof.
Place the shaped buns on individual small squares of parchment paper or lightly oiled parchment. Cover loosely with a damp cloth or plastic wrap, and let proof again for 30‑60 minutes, until puffed. - Steam the buns.
Prepare a steamer (bamboo or metal) with boiling water. Reduce to medium heat so steam is steady but not overly rolling. Place buns (on their parchment squares) in the steamer, leaving space between them (they will expand). Steam for about 8‑12 minutes, depending on size. Do not open the lid during steaming, as this can cause collapse. - Rest and serve.
Once done, turn off heat and let the buns rest in the steamer for 2 minutes with lid closed. Then remove buns gently. Serve warm with your desired fillings. If you like, spray or brush with a little oil to give a slight sheen.
Notes
Using instant yeast helps reduce proofing time; make sure it’s fresh.
The warm water should not be too hot, as overly high temperatures can kill yeast.
Dough consistency: slightly tacky is good; overly sticky makes shaping hard, overly dry yields dense buns.
Proofing times vary with room temperature—if cool, proof longer; if warm, check earlier.
Use parchment paper under buns in steamer to prevent sticking; or lightly oil/parchment.
Keywords: Bao Buns