Steamed Bao Buns
The bao are surprisingly easy to make. I served these with Seared Glazed Tofu. Another recipe brushed the bowl the dough is raised in with sesame oil, which I will try next time. Also forgot to fold in half, which I will do next time.
2 tablespoons sugar
½ cup + 2 tablespoons warm water (8 tbsp), 110°
2½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
2 teaspoons sea salt
¼ cup avocado oil, more for brushing
- Make the Bao Buns. In a small bowl, combine the yeast, sugar, and water and stir. Set aside for 5 minutes, or until the yeast is foamy
- In a large bowl, combine the flour, baking powder, baking soda, and salt. Add the avocado oil and the yeast mixture and mix to form a rough ball, adding 1 to 2 tablespoons more water if the dough is too dry. Transfer to a lightly floured surface, shape into a ball, and vigorously knead it until it’s smooth and elastic, about 5 minutes.
- 1st Rise. Brush the inside of a bowl with a little [sesame] oil and place the dough inside. Cover and set it aside in a warm place for 45 minutes. (Note: it won’t rise as much as other traditional yeasted doughs.)
- Finish the buns. Cut twelve 4-inch squares of parchment paper and place them on a large baking sheet. Transfer the dough to a clean work surface and roll out evenly to ¼ inch thickness. Use a 3-inch glass to cut out circles of dough and place them on the paper squares.
- 2nd rise. Brush the tops with a little oil, then fold each circle in half and gently press down, flattening just a bit so that the halves stick together but you still have a puffy bun shape. Cover with plastic wrap and let rest for 1 hour, until puffed. Transfer to a bamboo steamer set over a pan with 1-inch water. Bring the water to a simmer, cover, and steam until puffed, 9 to 11 minutes. Work in batches.
