Turn the oven on to the lowest setting (mine is 170°F).
Dissolve the yeast in the warm milk. If you don't have a thermometer, the milk should feel a little warmer than a fever.
Combine the flour and sugar, then add the milk mixture and oil. Mix together until a dough forms and knead a few minutes until smooth. Cover the bowl and place in the oven. Turn off the heat and let the dough proof for an hour or until doubled.
Once the dough has doubled, remove from the oven and turn the oven on again to the lowest setting. Punch the dough down and knead a few more times. Divide into twelve equal pieces (I divide in half twice and then divide each quarter into thirds). Shape and fill the dough at this point if desired. Place each bun on a square of parchment paper. Cover and place in the oven, turning off the oven again. Let proof another 40-60 minutes.
Steam the buns for 13 minutes. I use my stockpot with the pasta insert as one level and the steamer insert as a second level so I can steam 6 at a time.
If not eating immediately, freeze and reheat in the microwave before eating.
These look great. I make a twisted version but I throw a ton of scallions and Chinese sausage cut into small pieces so it blooms colorfully. The days I ate carbs....
As a chinese speaker seeing "bao buns" might be like seeing "corn tortilla flatbread" for a hispanic person, but I get it, there needs to be an English identifier
![image showing [Homemade] Steamed bao buns shaped in a Winston knot](c9102d56-96a2-549f-8e3e-94f3d74b4e9d.jpg)
thecookingofjoy on February 13rd, 2018 at 01:10 UTC »
My Mom's Steamed Bao Buns makes 12 buns
A heaping teaspoon of active dry yeast
1 cup milk, warmed to 100-110°F
3 cups all-purpose flour
6 tablespoons of sugar
1/4 cup vegetable oil
Turn the oven on to the lowest setting (mine is 170°F).
Dissolve the yeast in the warm milk. If you don't have a thermometer, the milk should feel a little warmer than a fever.
Combine the flour and sugar, then add the milk mixture and oil. Mix together until a dough forms and knead a few minutes until smooth. Cover the bowl and place in the oven. Turn off the heat and let the dough proof for an hour or until doubled.
Once the dough has doubled, remove from the oven and turn the oven on again to the lowest setting. Punch the dough down and knead a few more times. Divide into twelve equal pieces (I divide in half twice and then divide each quarter into thirds). Shape and fill the dough at this point if desired. Place each bun on a square of parchment paper. Cover and place in the oven, turning off the oven again. Let proof another 40-60 minutes.
Steam the buns for 13 minutes. I use my stockpot with the pasta insert as one level and the steamer insert as a second level so I can steam 6 at a time.
If not eating immediately, freeze and reheat in the microwave before eating.
CielFoehn on February 13rd, 2018 at 03:09 UTC »
These look great. I make a twisted version but I throw a ton of scallions and Chinese sausage cut into small pieces so it blooms colorfully. The days I ate carbs....
pinktini on February 13rd, 2018 at 03:51 UTC »
As a chinese speaker seeing "bao buns" might be like seeing "corn tortilla flatbread" for a hispanic person, but I get it, there needs to be an English identifier