These Bao buns are so easy to make in bulk in the steam cavity. They are great served warm straight from the oven and go perfectly with pulled pork, or jack fruit or for a bbq.
Makes: 18 Bao buns
Total cooking time: 8 minutes steaming plus 2 hours proving
- 525g plain flour, plus extra for dusting
- 1½ tbsp caster sugar
- ½ tsp salt
- 1 tsp fast-action dried yeast
- 50ml milk/plant milk
- 1 tbsp sunflower oil
- 1 tbsp rice vinegar
- 1 tsp baking powder (not added until step 5)
- Firstly ensure your steam cavity is filled with fresh water, is clean and ready to go. For this recipe you need the perforated tray and the solid tray.
- In a bowl mix the flour, sugar and salt.
- Dissolve the yeast in 1 tbsp warm water with a tiny sprinkle of sugar, then add this plus all of the liquid ingredients to the flour and mix to a dough.
- Knead the dough for 10 minutes or until smooth, pop in a lightly oiled bowl, cover and leave until doubled in size – around 2 hours.
- Tip out the dough and flatten and then sprinkle over the baking powder and knead for a few minutes.
- Make a long sausage shape around 3cm wide then cut into about 18 pieces. Roll each piece of dough into a ball.
- Line both the perforated tray and the solid tray with baking parchment.
- Roll out each dough ball, with a rolling pin, into an oval shape then carefully fold one end to the other loosely.
- Place the Bao buns onto the baking paper on the prepared trays and then once all the buns are ready place the trays into the steam cavity and cook for 8 minutes at full 100° steam.
- The cooking time in the steam oven may vary slightly by one or two minutes depending on if you have a nexus steam oven or a standard built in steam oven. The time will also depend on how big your Bao buns are.
- These can be frozen and then steamed for a few minutes to warm up or defrost.
This recipe has been developed especially for Rangemaster by Product Demonstrator, Lindsey Payne.