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Header image. Cooked, bao buns in a bamboo steamer basket, the lid leaning against the basket

Steamed Bao Buns (using a bread machine)

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5 from 3 reviews

Steamed Bao Buns (Baozi, 包子) are amazing. A popular street food in Asia and now in the US and are such a fun change up to your bread game!

  • Total Time: 3 hours
  • Yield: 10 Bao (Baozi, 包子) 1x

Ingredients

Units Scale

Instructions

  1. Combine all ingredients in the order specified by your bread machine (mine requires me to add the sugar, salt, milk, and baking powder first, followed by the all-purpose flour, and finally the yeast).
  2. Set the bread machine to the dough setting and let the machine do the rest!
  3. Once the dough is ready, roll it out onto a flat, lightly floured surface, such as a countertop or table. Knead the dough a few times until it forms a smooth, compact ball that bounces back. Ensure that the dough is not excessively sticky; if necessary, add a small amount of flour while kneading until it becomes sufficiently pliable. You should be able to handle the dough without difficulty.
  4. Using a kitchen scale, weigh the bao buns to approximately 48 grams each and then roll them into balls. You may need to pinch the bottom of each bun and roll it slightly to achieve a smooth shape.
  5. Take one bao bun at a time and use a rolling pin to roll out small circles approximately 4 inches (8 cm) in diameter.
  6. Brush one side of each bao bun with olive oil. Fold the bao buns in half, with the oiled side facing inward.
  7. Place the folded bao buns in a lined bamboo steamer. Repeat this process until the steamer baskets are filled.
  8. Allow the bao buns to rest for 20 minutes.
  9. Prepare a wok with water (refer to NOTES 3 for specific instructions), turn on the burner to high, and bring the water to a gentle boil. Carefully place the steamer basket inside the water, using silicone oven mitts for added safety.
  10. Steam the bao buns for 20 minutes.
  11. Remove the wok/pan from the water using silicone oven mitts.
  12. Keep the lid on the basket for 5-10 minutes to allow the buns to cool.
  13. Serve with your favorite protein, and enjoy!

Equipment

Notes

  1. Instant Yeast works the best for all bread machines (mine is less picky I have been able to use dry active and everything turn out fine, but as far as I know, all bread machines require Instant yeast for their own recipes). So to ensure success, use instant.
  2. Milk should be warm, not cold or excessively hot. Your milk should be between 105°F and 115°F. Any warmer temperature will kill the yeast, while a temperature below this range will introduce yeast into your dough.
  3. It is crucial to fill your wok with the appropriate amount of water. The water should reach a height that submerges the bottom rim of the steamer, preventing scorching. However, it must also be shallow enough to prevent the bubbling water from contacting the interior of the bottom steamer tray and the food resting on it, resulting in an unpleasant mess. You can achieve this by doing the following:
    1. Begin by placing the bamboo steamer within your wok (or a frying pan of sufficient capacity to accommodate the steamer).
    2. Fill the wok with water until it reaches the bottom rim of the steamer by approximately a quarter to half an inch.

SUBSTITUTIONS

  1. replace with 1 ¼ teaspoons of honey
  2. 1:1 ratio olive oil
  • Author: Jenn Giam Smith
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: bread, Dinner
  • Method: Steam
  • Cuisine: Chinese, Chinese American

Find it online: https://www.jenn-smith.com/recipe-steamed-bao-buns-using-a-bread-machine/