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Steamed bao buns Steamed bao buns recipe | BBC Good Food


Watch video COOK: 24 MINS
plus 3 hrs 30 mins rising and proving

Nutrition: per bun

kcal fat saturates carbs sugars fibre protein salt
119 1g 0g 23g 2g 1g 3g 0.2g

Ingredients Method
525g plain flour, plus extra for dusting
Watch recipe video 
1½ tbsp caster sugar, plus a pinch
1. Mix together 525g plain flour, 1½ tbsp caster sugar and
1 tsp fast-action dried yeast
½ tsp salt in a large bowl (see tip).
50ml milk
2. Dissolve 1 tsp fast-action dried yeast and a pinch of
1 tbsp sunflower oil, plus extra for greasing and
sugar in 1 tbsp warm water, then add it to the flour with
50ml milk, 1 tbsp sunflower oil, 1 tbsp rice vinegar and
1 tbsp rice vinegar 200ml water. Mix into a dough, adding a little extra water if
1 tsp baking powder

3. Tip the dough onto a lightly floured work surface and

knead for 10-15 mins, or until smooth. Place in a lightly oiled
bowl, cover with a damp cloth and leave to rise for 2 hrs, or
until doubled in size.

4. Tip the dough out onto a clean work surface and punch it
down. Flatten the dough with your hands, then sprinkle over
1 tsp baking powder and knead for 5 mins.

5. Roll out the dough into a long sausage shape, about

3cm thick, then cut into pieces that are about 3cm wide –
you should have 18.

6. In the palm of your hand, roll each piece of dough into a

ball and leave to rest for 2-3 mins.

7. Use a rolling pin to roll out each ball, one by one, into an
oval shape about 3-4mm thick. Rub the surface of the dough
ovals with oil and brush a little oil over a chopstick. 1/6
4/17/2019 8. Place
Steamed bao the oiled
buns recipe chopstick
in the centre of each oval. Fold
| BBC Good Food

the dough over the chopstick, then slowly pull out the

9. Cut 18 squares of baking parchment and put a bun on

each. Transfer to a baking tray, cover with a clean tea towel
or lightly oiled cling film and leave to prove in a warm place
for 1 hr 30 mins, or until doubled in size.

10. Heat a large steamer over a medium-high heat. Steam

the buns for 8 mins until puffed up (you’ll need to do this in

11. Prise open each bun and fill with our barbecue pork
and pickled carrot & mooli. Eat while they’re still warm.

Recipe from Good Food magazine, February 2015

Recipe Tip

The buns can be steamed, then frozen. Once defrosted

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