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Bao Buns

Makes 50 Medium Sized Bao Buns

Ingredients

  • 1 tablespoon plus 1 teaspoon active dry yeast

  • 4 1/4 cups bread flour or T45 or pastry flour

  • 6 tablespoons sugar

  • 3 tablespoons nonfat dry milk powder

  • 1 tablespoon kosher salt

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1 tablespoon white vinegar

  • 1 tablespoon whitner or titanium dioxide(optional for that ultra-white look)

  • 1 and 1/2 cups room temperature water

  • 1/3 cup rendered pork fat, bacon fat or vegetable shortening, at room temperature

  • Vegetable oil/spray oil(for rolling buns later)

Smoked Mushroom Bao Bun with Cripsy Shallot, Edamame and Truffle Kewpie

Who doesn't love bao buns? Honestly, I haven't met anyone who doesn't. So here it is a combination of David Changs and a mix of what I picked up from other yacht chefs.

1. Add warm water, sugar and yeast, let it sit for about 30mins to activate it nicely. Gather all other ingredients except fat and add into the mixer. May be worth mixing them evenly in a bowl before adding to disperse evenly. 

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2. Mix in kitchen aid on medium for 1min then add the fat and mix for another 8-10mins till it comes together nicely. Then place dough in a well-oiled bowl and let the yeast do its thing at room temperature till it almost doubles.

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3. After one-hour or so divide dough into 5 equal strips which will then divide into 10 small pieces around 25g. You should have around 50 total. Roll those pieces into small balls and place on a well-oiled tray and cover with damp tea towel till almost doubled. If you are making the "burger buns" make into 50g pieces and flatten into egg ring moulds. The will rise alot so make sure they are around 3-4ml thick and no more.

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4. Then you will want to roll the balls out to an oval or long oblong shape. You will see after a few goes on how far to roll them to get a good shape on the bun where you can fold it on itself. I like to spray a bit of oil on my bench so they don't stick then the oiled side will then be the inside of the bao. This will help you open them up after steaming.

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5. Place them on parchment paper on a tray or steaming basket and let rise till almost doubled.

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6. Steam for 8 -10min or until nice and fluffy. Let cool for a moment and eat straight away or freeze in zip locks for up to 3 months and steam for a minute or so from frozen.

Chefs Notes :

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Honestly, the sky's the limit with ingredients you can put in these things. Crispy pork belly, smoked mushroom, rock shrimp, tempura eggplant, crispy fried fish, pulled pork or even a take on McDonald's big mac are just a few ideas. Think crispy, soft and tangy when making your combination. Also the fact you're able to flavour and colour the bun anyway you want. Black charcoal, green matcha, purple beetroot and so on.

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