Place 354 grams cake flour, 1/3 cup granulated sugar, 1 (1/4-ounce) packet instant yeast, and 1 teaspoon baking powder in the bowl of a stand mixer and whisk to combine. Fit …
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My bao bun recipe is foolproof, so fluffy it’s ridiculous. Let’s get started! Combine warm water, milk, active yeast, sugar, and oil. Whisk to let yeast and sugar dissolve then let it sit until years activate, about 5 to 10 minutes. Meanwhile combine flour, sugar, baking powder, and salt in a stand mixer.
These steamed bao are often erroneously referred to as “bao buns,” which repetitively translates to “bun bun.” Like other Chinese bao, these are steamed and are made in a flat, folded shape with an opening in the middle–perfect to hold a variety of fillings. This type of bao is called lotus leaf buns because of their shape.
Once the steam oven/combi-steam oven has come to temperature, place the tray of bao buns back inside and steam them for 10-12 minutes. Bao buns are best eaten fresh and as soon as they are steamed. Any leftover cooked bao buns can be stored in zip-lock bags in the freezer for 1-2 months.
Popular as street food and an everyday family dish in China, steamed bao buns (Baozi, 包子) is one of the foods I really enjoy cooking. They are not difficult to make but it can be very tricky to get them right, especially when it comes to making a nice wrapper which rises properly, has a smooth look and a soft, fluffy texture.