2tsp(equivalent to one packet or 7g) instant dried yeast
210ml(3/4 cup + 2 tbsp) warm water
45g(3 tbsp) unsalted buttervery soft
3tbspwhole milk
1tbspolive oil
Instructions
Place the flour, sugar, salt, and yeast in a bowl and mix together.
450 g (3 3/4 cups) plain (all-purpose) flour, 2 tbsp caster sugar, ½ tsp salt, 2 tsp (equivalent to one packet or 7g) instant dried yeast
Add the warm water and butter to a jug and stir together until the butter melts.
210 ml (3/4 cup + 2 tbsp) warm water, 45 g (3 tbsp) unsalted butter
Stir the butter-water mixture and the milk into the flour mixture at first with a spoon, and then with your hands, until combined.
3 tbsp whole milk
Turn out onto a floured surface and knead for 10 minutes. Alternatively, you can do this in a mixer fitted with a dough hook.
Place the dough in an oiled bowl. Cover (with clingfilm or a damp tea towel) and leave to prove until doubled in size - about 90 minutes - 2 hours).
Get some baking parchment, and cut/rip into 20 pieces, each approx 7cmx7cm in size.
After the dough has proved, tip it out of the bowl onto a floured surface. Knead the dough again and split into 20 pieces (if you want to be precise, you can weight the dough and divide by 20 to get the same amount of dough per bao. Mine were 38g each) and roll each into a ball.
Roll each ball into an oval – approx. 9cm x 6cm, using a rolling pin. You can do this on a lightly floured surface, or on a large piece of baking parchment.
Brush the top of each oval with the olive oil.
1 tbsp olive oil
Place a chopstick on top of one of the ovals, and fold the dough over the chopstick(so the oil is on the inside of the fold). Transfer the bun to one of the small pieces of baking parchment and remove the chopstick. Repeat with all of the buns.
Place the buns on the trays - still on the individual pieces of baking parchment (as this will help you to move them later).
Loosely cover each tray with clingfilm or a carrier bag* (see note 1) and leave to prove for a further hour, until puffed up.
Put a large steamer pan on to boil. Working in batches, place the buns in the steamer (keeping them on the baking parchment) and steam for 10 minutes. NOTE: If you use a stacked steam pan, ensure the heat isn't on too high. If you do, the excess steam may cause lots of water drips from the pan lid, which can drip down on the buns, causing them to become a little soggy.
You can keep cooked buns warm whilst you're making the rest by placing them on a warm plate and covering them with some non-stick foil.
Once the buns are cooked, open them up and stuff them with your favourite fillings.
Video
Notes
Can I make them ahead?Yes, make the buns, then cool, cover and refrigerate (for up to 2 days). Allow to come to room temperature before reheating. You can reheat in the microwave for 15-20 seconds for each bun. Or you can steam them for 4-5 minutes to reheat.Can I freeze the Bao Buns? Yes, make the buns, then cool, cover and freeze. Defrost overnight in the refrigerator and allow to come to room temperature before reheating.You can reheat in the microwave for 15-20 seconds each bun. Or you can steam them for 4-5 minutes to reheat. You can also reheat the bao buns from frozen, by placing them in the steamer for 5-6 minutes, until hot throughout.Nutritional Information is approximate and is per bao.