Homemade Bao Buns Recipe: Crafting Fluffy, Steamed Clouds of Deliciousness

There’s something uniquely satisfying about creating a beloved dish from scratch, and for me, these delightful Bao Buns have been a recent culinary adventure. Once a treat I only admired from restaurant menus, I’ve discovered that making these soft, pillowy steamed buns at home is not only surprisingly accessible but incredibly rewarding. Imagine light-as-air buns, ready to embrace a myriad of delicious fillings, handcrafted right in your kitchen. This guide will walk you through the process of making these exquisite edible clouds, ensuring a perfect batch every time.

My personal go-to filling for these buns is a succulent roasted pork belly, slow-cooked to perfection and incredibly flavorful – I’ll be sharing that recipe with you very soon! But today, our spotlight is entirely on mastering the art of the bun itself. The memory of indulging in these fluffy creations during a trip to Portland in the fall of 2018 has lingered, sparking a craving that only a homemade batch could truly satisfy. Let’s dive into the journey of transforming simple ingredients into these culinary masterpieces.

Mastering the Bao Buns Dough: The Secret to Heavenly Texture

At their core, Bao Buns are a type of yeasted dough, much like many traditional breads. The initial stages of mixing, kneading, and rising will feel familiar to anyone who enjoys baking. However, where Bao Buns truly distinguish themselves is in their cooking method: they are steamed, not baked. This steaming process is what gives them their signature incredibly soft, slightly chewy, and wonderfully airy texture, unlike anything achieved in an oven.

In my quest for the perfect Bao Bun, I experimented with several recipes and flour types. Some recipes advocate for traditional all-purpose flour, while others suggest rice flour. The choice of flour significantly impacts both the color and texture of the finished buns. Traditional all-purpose flour tends to yield buns with a subtle yellowish tint, whereas rice flour is known for producing a strikingly crisp white color.

After thorough testing, I confidently landed on **cake flour** as my preferred choice. Cake flour, with its lower protein content and finer milling, imparts a bright, almost luminous white color to the buns, closely mimicking the appearance achieved with rice flour. More importantly, it contributes to an exceptionally soft, supple, and airy dough. This is precisely what cake flour is designed for – creating light and tender baked goods, and it performs beautifully in steamed buns.

While the aesthetic appeal of a pure white bun is undeniable, I decided to steer clear of rice flour. My experiments showed that rice flour didn’t consistently provide the same impressive rise, and its primary benefit was largely limited to color. For me, the ultimate goal is a bun that prioritizes flavor and a cloud-like fluffiness over mere visual brightness. Cake flour delivers on all these fronts, making it an indispensable ingredient for these heavenly buns.

Shaping and Proofing: The Art of the Perfect Bao Bun Fold

Making Bao Buns isn’t inherently difficult, but it certainly calls for a degree of patience and attention to detail. The journey begins with the initial mixing and kneading of the dough, followed by a crucial first rise that typically lasts about two hours, allowing the yeast to work its magic until the dough has doubled in size. This primary fermentation develops much of the flavor and texture. After this, you’ll “punch down” the dough – a gentle process of deflating it and lightly kneading it again. At this stage, a touch of baking powder is incorporated, which contributes to the buns’ final airy and light structure when steamed.

Once the dough has undergone its first rise and had the baking powder kneaded in, it’s time for shaping. Begin by rolling the dough into a long, uniform log, approximately 1.5 inches thick. From this log, you’ll carefully cut about 18 individual pieces, ensuring they are roughly 1.5 inches wide for consistency. Each of these pieces is then rolled into a smooth ball. Allow these small dough balls to rest for a few minutes; this relaxation period makes them easier to work with.

The characteristic fold of a Bao Bun is what truly makes it unique. To achieve this, take each rested dough ball and use a rolling pin to flatten it into an oval shape, about an eighth of an inch thick. Lightly oil the surface of the dough ovals to prevent sticking, and brush a little oil over a chopstick. Place this oiled chopstick directly in the center of the oval, then carefully fold one half of the dough over the chopstick to meet the other side. Gently press the edges together to seal slightly, then slowly remove the chopstick. This method creates the iconic pocket that will later hold your delicious fillings.

Once shaped, each folded bun should be placed on a small square of baking parchment – this prevents sticking during the steaming process. Transfer them to a baking tray, cover them loosely with a clean tea towel or lightly oiled cling film, and let them undergo their second rise, or “proof,” for about an hour and a half, until they have visibly doubled in size again. It’s important to remember the order in which you folded them, especially if you’re steaming in batches. Since most home steamers can only accommodate 6-8 buns at a time, steaming them in the order they were folded prevents some from over-proofing while others wait their turn.

Steaming Your Bao Buns: The Final Transformation

Steaming is the magic that transforms your carefully prepared dough into soft, fluffy Bao Buns. Heat your bamboo steamer over medium-high heat. Ensure the water in your pot doesn’t touch the bottom of the steamer basket. Once the water is simmering and steam is steadily rising, carefully arrange your proofed buns in the steamer basket, leaving ample space between them to expand. Steam the buns for approximately 8 minutes, or until they are fully puffed up and feel soft to the touch. It’s crucial not to overcrowd the steamer, as this can lead to uneven cooking. You’ll likely need to steam them in batches. Once steamed, remove them gently and set them aside. The transformation is truly incredible – they emerge as pristine, cloud-like buns, ready to be filled.

Inspiring Fillings and Flavor Combinations for Your Homemade Bao

The beauty of homemade Bao Buns lies in their incredible versatility. While I personally filled my latest batch with a succulent roasted pork belly, generously topped with a vibrant cucumber kimchi salad, the possibilities truly are endless. My cucumber kimchi salad was actually inspired by Joanna Gaines’ recipe for Mom’s Bulgogi in her “Magnolia Table Cookbook” – a truly great salad that, alongside some thinly sliced scallion tops, proved to be the perfect counterpoint to the rich pork. You can read my full review of that amazing Bulgogi recipe HERE; it’s a stunner I plan to make often, and it would, in fact, be fantastic tucked into these very buns.

These buns are a fantastic base recipe, inviting endless creativity. The sky is the limit when it comes to fillings, and they truly lend themselves to incredible fusion greatness. Consider these ideas for your next batch:

• Classic Pork Belly: Marinated and slow-roasted, often with hoisin sauce, pickled cucumbers, and cilantro.
• Crispy Fried Chicken: Tossed in a spicy gochujang sauce or a sweet and sour glaze, with a fresh slaw.
• Spicy Shrimp: Quick-seared shrimp with a chili-lime dressing and shredded lettuce.
• Braised Beef Short Ribs: Tender, fall-apart beef with a rich Asian-inspired sauce, topped with kimchi or pickled daikon.
• Pulled Jackfruit (Vegetarian/Vegan): A fantastic plant-based option, simmered in a BBQ or hoisin sauce, perfect with a crunchy slaw.
• Mushroom and Tofu Stir-fry: Umami-rich mushrooms and crispy tofu pieces with a savory sauce.
• Teriyaki Chicken: Grilled or pan-fried chicken coated in a sticky teriyaki glaze, with spring onions.
• Korean BBQ Bulgogi: Thinly sliced marinated beef, quickly cooked and bursting with savory flavor.
• Sweet Bao: While typically savory, smaller buns can be filled with sweet red bean paste, custard, or even chocolate for a delightful dessert twist.

Don’t be afraid to experiment with different proteins, vegetables, sauces, and garnishes. The soft, neutral flavor of the bun makes it an ideal canvas for bold and exciting flavors. Whether you lean traditional or venture into creative fusion, these homemade Bao Buns are sure to impress.

📖 Recipe: Fluffy Homemade Bao Buns

Bao Buns

Achieving light-colored and perfectly textured buns largely depends on using cake flour. While regular All-Purpose Flour can be used, anticipate your buns having a slightly deeper, more yellowish hue.

Ingredients

• 525 g Cake Flour, plus extra for dusting
• 1½ tablespoons Sugar + a pinch
• ½ teaspoon Kosher Salt
• 1 teaspoon Fast-Action Dried Yeast
• 50 ml Milk
• 1 tablespoon Sunflower Oil, plus extra for greasing and brushing
• 1 tablespoon Rice Vinegar
• 200 ml Water
• 1 teaspoon Baking Powder

Instructions

1. In a large mixing bowl, combine the cake flour, sugar, and kosher salt. Whisk them together until well-blended.
2. In a separate small bowl, dissolve 1 teaspoon of fast-action dried yeast and a pinch of sugar in 1 tablespoon of warm water. Let it sit for a few minutes until it becomes foamy, indicating the yeast is active. Add this activated yeast mixture to the dry ingredients, along with the milk, sunflower oil, rice vinegar, and 200 ml of water.
3. Mix all ingredients thoroughly to form a shaggy dough. If the dough feels too dry, add a little extra water, one teaspoon at a time, until it comes together.
4. Transfer the dough onto a lightly floured work surface. Knead the dough vigorously for 10-15 minutes, or until it becomes smooth and elastic. Alternatively, you can achieve this using a stand mixer fitted with a dough hook on medium speed.
5. Lightly oil a clean bowl. Place the kneaded dough into the bowl, turning it once to coat with oil. Cover the bowl with a damp cloth or plastic wrap and allow it to rise in a warm place for about 2 hours, or until it has doubled significantly in size.
6. Once risen, gently tip the dough out onto a clean work surface. “Punch it down” by gently pressing out the air. Flatten the dough with your hands, then sprinkle 1 teaspoon of baking powder evenly over the surface. Knead the dough again for about 5 minutes to fully incorporate the baking powder.
7. Roll out the dough into a long, uniform sausage shape, approximately 1.5 inches thick. Using a sharp knife or bench scraper, cut the log into 18 equal pieces, each about 1.5 inches wide.
8. In the palm of your hand, roll each individual piece of dough into a smooth ball. Place them on your work surface and let them rest for 2-3 minutes; this will make them easier to roll out.
9. Prepare 18 squares of baking parchment paper, roughly 3×3 inches each. These will prevent the buns from sticking to the steamer. Place one dough ball on each parchment square.
10. Working with one dough ball at a time, use a rolling pin to roll it out into an oval shape, approximately ⅛th inch thick. Lightly rub the entire surface of the rolled-out dough oval with a thin layer of oil. Brush a little oil onto a chopstick.
11. Place the oiled chopstick in the center of the oiled oval. Carefully fold one half of the dough over the chopstick to meet the other side, forming a half-moon shape. Gently press the edges together, then slowly pull out the chopstick. This creates the iconic fold and pocket of the Bao Bun.
12. Place each folded bun on its parchment square and transfer to a baking tray. Cover the tray loosely with a clean tea towel or lightly oiled cling film to prevent drying. Leave them to prove in a warm place for 1 hour 30 minutes, or until they have doubled in size. This second proofing is essential for their fluffy texture.
13. Prepare your bamboo steamer over a pot of water. Heat the water over medium-high heat until it comes to a steady simmer and produces plenty of steam. Arrange the proofed buns in the steamer baskets, ensuring they are not touching each other (you will need to do this in batches). Steam the buns for 8 minutes until they are perfectly puffed up, soft, and cooked through. Avoid opening the lid during steaming.
14. Once steamed, gently remove the buns from the steamer. Prise open each bun and generously fill it with your favorite savory or sweet filling. Enjoy these delicious homemade Bao Buns while they are still warm!

Notes

Cooked Bao Buns can be stored in an airtight container in the refrigerator for 1-2 days after steaming. To reheat, simply re-steam them in a bamboo steamer until thoroughly warmed through and fluffy again. They taste best fresh, but reheat well!

Nutrition Information:

Serving Size:

1 grams

Amount Per Serving:
Unsaturated Fat: 0g

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For a more visual guide on the intricate shaping process of these steamed buns, I highly recommend checking out this detailed photo tutorial from Bon Appétit. It provides excellent step-by-step imagery that can be incredibly helpful.

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