The Perfect Steamed Bao Buns From Scratch

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.

In a mixing bowl, combine 4 cups bread flour, 1 tablespoon salt, 1/2 teaspoon baking soda, and 1/2 teaspoon baking powder, and whisk together.

Add 2 teaspoons of instant yeast to the dry ingredients and whisk to distribute.

In a separate bowl, combine 1/2 cup water, 1 cup milk, and 1/4 cup sweetened condensed milk, then add duck fat.

Pour the liquid mixture into the dry ingredients and mix until a dough forms, about 10-20 minutes, until it slaps against the bowl and collects around the dough hook.

Transfer the dough to a bowl that has been sprayed with non-stick spray and cover it to let it rise until doubled in size, about 1 hour.

Once risen, divide the dough into 24 equal pieces, aiming for about 40 grams each.

Shape each piece into a round ball, sealing the seam underneath.

Place the shaped buns seam side down on parchment squares on a sheet pan, and spray with non-stick spray.

Refrigerate the shaped buns for 2-3 minutes to make them easier to roll out.

Roll each bun into an oval, fold in half, and let them proof until doubled in size before steaming.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens