This is a step-by-step cook-along to show you exactly how easy it is to make your own bao buns. They’re so light and fluffy, and so much more delicious than the supermarket version – superb stuffed with my char siu pork fillet. Here’s the full recipe.
The dough. Everything in this recipe is measured in grams, including the liquid, which is the safest way. Mix plain flour, active yeast, milk powder, baking powder and sugar, make a well, and pour in vegetable oil and warm (not hot) water. It’s quite a wet mixture.
Knead. I find it easier to knead on the worktop than on a board. Whenever it sticks to your palms, rub a tablespoon of flour into your hands. You won’t harm the dough by adding more. Embrace the mess! Knead for 5 minutes, then cover in the bowl and prove for 90 minutes until doubled.
Shape. Meanwhile, cut lots of little squares of baking paper. Knock the air out of the dough, then roll it to about half a centimetre on a floured surface (it bounces back, so keep going). Brush with flavourless oil, cut out rounds with an 8cm cutter (smaller for canapés), fold each in half and flatten lightly. A bottle or jar is easier than a rolling pin for small ones. Re-roll the trimmings. Put each bun on a paper square and prove for another 45 minutes. The recipe makes about 20.
Steam. Use a wok or a large pan of boiling water, making sure the water doesn’t touch the steamer basket. Stack baskets or cook in batches. Steam for 12 minutes, then turn off the heat and leave them, lid on, for another 5 minutes.
Storing. They keep in an airtight container for 3–4 days. Reheat by steaming or for 20 seconds in the microwave. They also freeze: steam from frozen for about 10 minutes.