[Engsub] Cách Làm BÁNH BAO Kẹp Mềm & Xốp | BAO BUNS Recipe | Công Thức Vỏ BÁNH BAO Xốp-Mịn-Mềm-Ngon

pork belly

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs reduce fat content, while pork shoulder is more economical.

steamed buns

🥗Healthier: whole wheat buns

💰Cheaper: store-bought buns

Whole wheat buns offer more fiber, while store-bought options save time.

pickled mustard greens

🥗Healthier: pickled cucumbers

💰Cheaper: sauerkraut

Pickled cucumbers provide a similar tang, while sauerkraut is often less expensive.

peanut powder

🥗Healthier: almond flour

💰Cheaper: ground peanuts

Almond flour is a healthier nut option, while ground peanuts are more budget-friendly.

Add 1 mcf sugar to 225 ml warm milk (30 to 35 degrees Celsius) and stir until dissolved.

Add 1 teaspoon dry yeast to the milk mixture and stir, then set aside for about 7 minutes.

In a bowl, mix 300 g all-purpose flour, 45 g cornstarch, 40 g powdered sugar, 1 mcf baking powder, and 4 g salt.

Use a hand whisk to mix for 20 to 30 seconds until combined.

Add the yeast mixture and 25 g cooking oil to the dry ingredients and mix until a dough forms.

Transfer the dough to a floured surface and knead for 4 to 5 minutes until smooth and not sticky.

If the dough is sticky, sprinkle more flour to make it easier to knead.

Place the dough in a greased bowl, cover with a lid, and let it rest in a warm place for 1 to 2 hours until it doubles in size.

After 1.5 hours, gently press the dough to release air, then knead it lightly for a few seconds until smooth.

Sprinkle flour on the countertop and roll out the dough to about 4 to 5 mm thick.

Use a 10.5 cm round cutter to cut out 8 circles of dough, then gather the remaining dough and knead it into a ball.

Cover the remaining dough and set aside for later to cut out 3 more circles.

Sprinkle flour on the countertop and place the dough circles with the smooth side up.

Roll each circle into an oval shape, flip it over, and brush a little oil on the surface.

Fold the dough over and gently press down with a rolling pin.

Place each bun on a small piece of parchment paper and repeat with the remaining dough circles.

Arrange the buns on a steaming tray and cover to let them rest for 10 to 15 minutes.

Before steaming, cover the pot lid with a clean cloth to prevent water from dripping onto the buns.

Place the steaming tray over boiling water and steam on medium-low heat for about 10 minutes until the buns puff up and double in size.

After 10 minutes, remove the buns from the steamer and let them cool slightly before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens