Perfect Steamed Bao, Every Time!

pork

🥗Healthier: tofu

💰Cheaper: chicken

Tofu provides a plant-based option, while chicken is generally less expensive than pork.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber, while bread flour is often cheaper and gives a chewier texture.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water is a cost-effective substitute.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is a more affordable option.

Combine 530 grams of Chinese bao flour, 15 grams of baking powder, 7 grams of instant dried yeast, 40 grams of sugar, and 0.5 teaspoon of salt in a bowl.

Make a well in the center of the dry ingredients and pour in about half of the warm liquid (200-250 grams of warm water and 50 mils of milk or more warm water).

Gradually incorporate the flour into the liquid to form a dough that is tacky but not overly wet.

Knead the dough for about 3 to 5 minutes until it becomes smooth and can be formed into a ball. If it tears too easily, knead for an extra minute.

Lightly oil the bowl and the top of the dough to prevent drying out, then cover with a damp cloth and let it rise in a warm place for 1 to 1.5 hours until doubled in size.

Once risen, roll the dough into a cylinder and pinch off balls of dough, using a twisting motion to create a smooth outer skin.

Dust the surface with flour and roll each ball into an oval shape, keeping the smooth side on the outside.

Drizzle a little oil on top of each oval piece of dough and fold them over to prepare for steaming.

Prepare to steam the bao using two methods: first, place them on a silicone steam mat in a wok over boiling water; second, place them in a Neff steam oven set to 100% steam for 8 minutes.

Steam the bao until fluffy and cooked through, checking for a light, airy texture.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens