Bao Buns

By stancec44

A traditional Chinese bun, bao have been adapted in countless ways and come in all manner of shapes, sizes, and cooking methods. Many bao are steamed, but ours go the happy Chinatown fusion route by baking, which gives more of a pastry feel than a dumpling one. We do love these filled with steak and pork cooked in Teppenyaki Barbecue Sauce and Spicy Miso Sesame Sauce, but follow your imagination here and try any savory filling you like. Or make a bunch of different fillings and make your guests play bao roulette. With its hint of sweetness, the dough even works great with more dessert-like fillings, like sesame bean paste.

Ingredients

• 9.5 oz Milk
• 2.6 oz Vegetable oil
• 3.9 oz Whole eggs, about 2 large, divided
• 0.25 oz Active dry yeast
• 15.9 oz Bread flour, unbleached
• 1.8 oz Granulated sugar
• 0.28 oz Kosher salt
• Filling of choice, as needed
• Furikake seasoning, optional, as needed

Details

Servings 10
Adapted from chefsteps.com

Preparation

Step 1

We do love these filled with steak and pork cooked in Teppenyaki Barbecue Sauce and Spicy Miso Sesame Sauce, but follow your imagination here and try any savory filling you like. Or make a bunch of different fillings and make your guests play bao roulette. With its hint of sweetness, the dough even works great with more dessert-like fillings, like sesame bean paste.

Whisk to combine the milk, oil, egg, and yeast in the bowl of a stand mixer. Let the mixture sit 3 to 4 minutes while you measure out the dry ingredients.

Sift the flour, sugar, and salt onto the wet mixture. Use the dough-hook attachment to mix the dough until it comes loosely together to form a shaggy mass. Then turn the stand mixer onto medium-high speed and mix for 17 minutes. Yes—17 minutes! It’s a long time, so be mindful of your mixer to make sure it doesn’t walk off your counter.

By the end of 17 minutes, the dough should be glossy and smooth.

Transfer the dough to an oiled container, and cover with plastic wrap or a damp, warm towel. Proof for 45 minutes in a warm spot in your kitchen, until roughly doubled in size.

Put the proofed dough in the fridge for 1 hour to halt the proofing, firm up the dough, and ultimately make it easier to roll out and portion.

Portion the dough into 75 g pieces.

Roll each piece of dough into a ball. Cup the dough in your palm and move your hand in a circular motion, letting the bottom of the dough stick just enough to create tension and a nice, smooth surface.

To fill the bao, gently roll out each ball into a disk about 4 inches in diameter. Add about 30 g of your filling of choice, and dab a bit of water around the edges of the dough. Gather the edges of the dough and pinch together to form a pouch. Place the filled bao seam side-down on the counter, and briefly roll to seal. (Check out the video for a demonstration of how we do this.)

Place filled bao on an oiled baking sheet or cutting board. Use the bottom of a drinking glass (or other smooth surface) to flatten the dough slightly.

Whisk the remaining egg and milk in a small bowl. Brush the tops of the bao with the egg wash.

Cover with plastic wrap or a damp, warm towel and let rest at room temperature for an additional 45 minutes.

Sprinkle the tops of the bao with furikake seasoning before baking, if desired.

Bake at 345 °F / 174 °C for 12 to 17 minutes, until puffed and golden brown. The dough (not the filling) should reach a temperature of 196 °F / 91 °C.