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white plate with four steamed Bao Buns filled with pork belly, cilantro, crushed peanuts, and pickled onions

Super Easy Bao Buns

Incredibly fluffy and soft homemade steamed bao buns (guabao)
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Prep Time 15 minutes
Cook Time 5 minutes
Proofing (up to) 1 hour 30 minutes
Total Time 1 hour 50 minutes
Course Side Dish
Cuisine Asian, Chinese, Taiwanese
Servings 12 Buns

Ingredients
 

  • 280 g all purpose flour plus extra for dusting
  • 1 tsp active dry yeast
  • 190 g whole milk chilled

Instructions
 

  • Prep | Cut 10 4x4 inch squares out of parchment paper.
    Set up a steamer over the stove and add water according to the type of pan you're using. For metal steamers or steamer baskets, typically, 1 cup of water is sufficient. However, if you're using a larger pan or a bamboo steamer, you may need to adjust and add more water. Ensure the water level is below the wire of the steamer basket, colander, or wire rack, so it doesn't touch the buns during steaming, which could make them soggy.
  • Dough | Mix together chilled milk and yeast. 
    Add the flour and stir with a spatula until the mixture becomes clumpy. Use your hands to knead the dough for about 12-15 mins. If you’re using a stand mixer with a dough hook, mix for 6 mins. Initially, the dough may feel sticky, but as you knead, it should become smooth. 
    Cover the dough ball with plastic wrap or a lint-free towel and let it rest until doubled in size, 1 to 1.5 hours.
  • Shape Buns | Transfer the dough ball from the bowl to a clean, lightly floured counter.
    Roll the dough ball into an oval shape. Fold the top half of the oval into the middle and gently press down to seal it. Next, fold the bottom half of the oval into the middle as well. Pinch together the opposite edges to form a ball. Roll out the dough ball and repeat the folding process two more times. Roll out the dough one final time until it is about 1/4 inch thick.
    To shape the bao buns, use the lid of a mason jar. Place the lid onto the flattened dough, press down firmly, and then twist until the lid releases from the dough. Repeat this step until there are no more scraps left.
  • Cook | Arrange the buns on pieces of parchment paper, leaving about 2 inches of space between each bun, and place them in the steamer.
    Cover the steamer with the lid and steam the buns over low heat for approximately 8 minutes per batch.
    Enjoy as they are, or if preferred, fill them while they're still warm with your desired fillings.
    If you plan to make the buns ahead of time, store them in a freezer-safe ziplock bag or an airtight container. When you're ready to use them, simply re-steam the frozen buns until heated through.
    If you've tried this recipe, please let me know what you think in the comments below! Your feedback is greatly appreciated and it helps me improve my recipes for future cooking adventures. And if you enjoyed it, don't forget to give it a thumbs up or share it with your friends! You can help my channel by tagging @vocabularyoffood in your cooks. ۶(◠ 。◠)۶

Notes

When it comes to bread making, all the ingredients are serving a purpose so be sure not to make any substitutions.
Becareful not to roll the dough too thin or thick. If the dough is thicker than 1/4 inch thick, some parts will not cook evenly risking food safety. If the dough is too thin, the bun may burst after it is filled.
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