Steamed buns, or banh bao, are a delightful culinary experience, offering a soft, pillowy texture and a versatility that allows for endless fillings. From sweet red bean paste to savory char siu pork, these fluffy clouds of dough are a beloved treat across many Asian cuisines. Their seemingly simple appearance belies a process that requires careful attention to detail, resulting in a perfectly light and airy bun. The subtle sweetness of the dough itself provides a perfect canvas for a variety of flavors, making them a truly satisfying and adaptable food.
Making perfect steamed buns at home might seem daunting, but with clear instructions and a few helpful tips, you'll be surprised at how easy it is. This recipe will guide you through each step, from creating the softest dough to achieving that signature fluffy texture. Ready to embark on this delicious journey? Let's dive into the step-by-step process!
Tools Needed
- Bowls
- Silicon Spoon
- Whisk
- Rolling Pin
- Steamer
- Knife
- Measuring Cups & Spoons
Ingredients
- Fresh Milk: 250ml
- Yeast: 10g
- Sugar: 10g
- Flour (Cake Flour/Wheat Flour #8): 250g + 800g
- Salt: 1 tsp
- Baking Powder: 2 tsp
- Lemon Juice: 2 tbsp
- Cooking Oil: 50g
- Lean Meat: 400g
- Carrots: 100g
- Black Fungus: 50g
- Fatty Meat: 100g
- Pepper: 1 tsp
- Seasoning Powder: 2 tbsp
- Sesame Oil: 1/2 tbsp
- Egg Yolks: 2
- Shallots and Garlic
- Wood Ear Mushrooms
- Chinese Sausage (optional)
- Chicken or Quail Eggs (optional)
- Coriander Leaves
Step-by-Step Instructions
Step 1. Prepare the Dough and Filling
Step 2. First Rise and Shaping
Step 3. Second Rise and Steaming
Read more: Vietnamese Sponge Wedding Cake: A Step-by-Step Guide
Tips
- Use cake flour (#8) for best results.
- Don't over-steam the buns, or they will shrink and wrinkle.
- Avoid opening the steamer for the first 10 minutes of steaming to prevent collapse.
- Space the buns apart while steaming to prevent sticking and allow for expansion.
- Adding vinegar to the steaming water helps make the buns whiter and more fragrant.
Nutrition
- Calories: approximately 4500-5000
- Fat: 150-200g
- Carbs: 600-700g
- Protein: 150-180g
FAQs
1. Why are my steamed buns tough instead of fluffy?
This usually means the dough wasn't kneaded enough or the proofing time was insufficient. Make sure you knead until the dough is smooth and elastic, and allow ample time for the dough to rise fully.
2. How do I prevent my steamed buns from sticking to the steamer?
Lightly grease the steamer basket with oil or line it with parchment paper. This creates a barrier and prevents sticking.
With a little patience and practice, you'll be mastering the art of fluffy steamed buns in no time. Enjoy the satisfaction of creating these delightful treats from scratch, and experiment with different fillings to discover your favorite combinations. Happy baking!