{"id":24628,"date":"2022-12-16T23:28:40","date_gmt":"2022-12-16T23:28:40","guid":{"rendered":"https:\/\/redhousespice.com\/?p=24628"},"modified":"2022-12-16T23:28:04","modified_gmt":"2022-12-16T23:28:04","slug":"bao","status":"publish","type":"post","link":"https:\/\/redhousespice.com\/bao\/","title":{"rendered":"Bao Buns, A Foolproof Recipe"},"content":{"rendered":"<!DOCTYPE html PUBLIC \"-\/\/W3C\/\/DTD HTML 4.0 Transitional\/\/EN\" \"http:\/\/www.w3.org\/TR\/REC-html40\/loose.dtd\">\n<p><em>A complete guide to making Chinese bao buns with a fool-proof method. It includes many tips and troubleshooting FAQs that help you make them without fail.<\/em><\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" src=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/12\/plain-and-filled-steamed-bao-buns-scaled.jpg\" alt=\"steamed bao buns. Some plain and some with fillings.\" class=\"wp-image-24697\"><\/figure>\n\n\n\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\"><div class=\"wp-block-yoast-seo-table-of-contents yoast-table-of-contents\"><h2 id=\"table-of-contents\">Table of Contents<\/h2><ul><li><a href=\"#what-are-bao-buns\">What are bao buns<\/a><\/li><li><a href=\"#ingredients\">Ingredients<\/a><\/li><li><a href=\"#prepare-the-dough\">Prepare the dough<\/a><\/li><li><a href=\"#shape-the-bao\">Shape the bao<\/a><\/li><li><a href=\"#steam-the-bao\">Steam&nbsp;the bao<\/a><\/li><li><a href=\"#make-ahead\">Make ahead<\/a><\/li><li><a href=\"#serving-ideas\">Serving ideas<\/a><\/li><li><a href=\"#faqs-troubleshooting\">FAQs (Troubleshooting)<\/a><\/li><li><a href=\"#other-bao-recipes\">Other bao recipes<\/a><\/li><li><a href=\"#%f0%9f%93%8b-recipe-card\">&#128203; Recipe card<\/a><\/li><\/ul><\/div>\n\n\n<h2 class=\"wp-block-heading has-text-color\" style=\"color:#365e5e\" id=\"what-are-bao-buns\">What are bao buns<\/h2>\n\n\n\n<p>Broadly speaking, bao buns (or simply &ldquo;bao\/&#21253;&rdquo;) refer to a type of Chinese food made of wheat flour-based, leavened dough filled with savory or sweet fillings. They are mostly steamed but can be pan-fried or baked too.<\/p>\n\n\n\n<p>From savory ones like <a href=\"https:\/\/redhousespice.com\/steamed-bao-buns\/\">Steamed Pork Baozi<\/a>, <a href=\"https:\/\/redhousespice.com\/char-siu-bao\/\">Char Siu bao<\/a>, <a href=\"https:\/\/redhousespice.com\/pan-fried-pork-buns\/\">Sheng Jian Bao<\/a> to sweet ones like<a href=\"https:\/\/redhousespice.com\/steamed-custard-buns\/\"> Custard Buns<\/a>, <a href=\"https:\/\/redhousespice.com\/red-bean-buns\/\">Red Bean Buns<\/a>, Chinese bao buns are adored by many. They stand out for their fluffy, soft texture and neutral flavor which are quite different from Western-style bread.<\/p>\n\n\n\n<p><strong>This guide is dedicated to steamed, folded bao buns which are the simplest type to make at home<\/strong>. Unlike other types, such as the <a href=\"https:\/\/redhousespice.com\/steamed-bao-buns\/\">classic Baozi<\/a> which come in pleated patterns and with sealed fillings, this version of bao buns is made of the same kind of yeast dough but wraps around the filling like how Mexican tacos work.<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" src=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/12\/steamed-bao-buns-scaled.jpg\" alt=\"cooked plain bao buns in a steamer.\" class=\"wp-image-24694\"><\/figure>\n\n\n\n<p>Basically, they&rsquo;re flattened dough folded into a half-circle shape. After steaming, they&rsquo;re opened up to wrap a variety of fillings (mostly savory but can be sweet) for serving.<\/p>\n\n\n\n<p>In Chinese, they are known as <em>Gua Bao (&#21106;&#21253;\/&#21000;&#21253;)<\/em> or <em>He Ye Bing (&#33655;&#21494;&#39292;)<\/em> if pressed with a few lines to imitate the look of a lotus leaf.<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-group is-style-group-lightbulb has-feast-branding-color-background-background-color has-background is-layout-constrained wp-block-group-is-layout-constrained\">\n<h3 class=\"wp-block-heading has-feast-branding-color-primary-color has-text-color has-link-color wp-elements-8d6abc4828f3db37bfed407e53c00d2a\">Why this recipe<\/h3>\n\n\n\n<p>What makes this recipe foolproof? You may ask. Because it doesn&rsquo;t follow the traditional, yeast-only approach which can be problematic for those who aren&rsquo;t familiar with dough proofing.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Instead, <strong>this recipe uses both yeast and baking powder<\/strong> as raising agents, like how I make <a href=\"https:\/\/redhousespice.com\/mantou-steamed-buns\/\">Mantou<\/a> (plain steamed buns) and <a href=\"https:\/\/redhousespice.com\/scallion-flower-rolls\/\">Hua Juan<\/a> (steamed flower rolls), two popular recipes proved by many of my readers.<\/li>\n\n\n\n<li><strong>This method largely reduces the proof time<\/strong> (only once for 30 minutes) and consistently produces good results.<\/li>\n\n\n\n<li>Also, I&rsquo;ve included <strong>two dough-making methods, two bun-shaping techniques, and many tips<\/strong> in this post. The FAQs section at the end answers many questions that I&rsquo;ve&nbsp;previously received on this topic.&nbsp;<\/li>\n<\/ul>\n<\/div>\n\n\n\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<h3 class=\"wp-block-heading has-text-color\" style=\"color:#365e5e\">Equipment<\/h3>\n\n\n\n<p>For this bao bun recipe, you&rsquo;ll need:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>A bamboo steamer (or metal\/plastic ones). An alternative method without a steamer is explained in the &ldquo;how to steam&rdquo; section.<\/li>\n\n\n\n<li>Steamer basket liners (skip if using oil to prevent sticking)<\/li>\n\n\n\n<li>A mixing bowl if making dough manually, or a stand mixer with a dough hook.<\/li>\n\n\n\n<li>A rolling pin, and an optional large round cutter<\/li>\n<\/ul>\n<\/div>\n\n\n\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<h2 class=\"wp-block-heading has-text-color\" style=\"color:#365e5e\" id=\"ingredients\">Ingredients<\/h2>\n\n\n\n<p>To make bao bun dough, you&rsquo;ll need the following ingredients:<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1200\" height=\"1200\" src=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/12\/ingredients-for-bao-bun-dough.jpg\" alt=\"ingredients for making Bao Buns.\" class=\"wp-image-24691\" srcset=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/12\/ingredients-for-bao-bun-dough.jpg 1200w, https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/12\/ingredients-for-bao-bun-dough-400x400.jpg 400w, https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/12\/ingredients-for-bao-bun-dough-300x300.jpg 300w, https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/12\/ingredients-for-bao-bun-dough-1024x1024.jpg 1024w, https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/12\/ingredients-for-bao-bun-dough-150x150.jpg 150w, https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/12\/ingredients-for-bao-bun-dough-768x768.jpg 768w, https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/12\/ingredients-for-bao-bun-dough-500x500.jpg 500w, https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/12\/ingredients-for-bao-bun-dough-360x360.jpg 360w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<ul class=\"wp-block-list\">\n<li>All-purpose flour (aka plain flour)<\/li>\n\n\n\n<li>Instant yeast, or active dry yeast, fresh yeast<\/li>\n\n\n\n<li>Baking powder<\/li>\n\n\n\n<li>Sugar<\/li>\n\n\n\n<li>Water or milk (lukewarm)<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Which type of flour<\/h3>\n\n\n\n<p>White wheat flour that has a low to medium gluten content works best for bao buns.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>I usually use <strong>all-purpose flour<\/strong> (aka plain flour) since it&rsquo;s the most accessible type and has a medium gluten level (9-12g protein per 100g flour).<\/li>\n\n\n\n<li>If you&rsquo;re looking for the fluffiest buns, use <strong>cake flour<\/strong> which is low in gluten.<\/li>\n\n\n\n<li><strong>Bread flour<\/strong>, which is high in gluten, is acceptable but it results in a chewier texture. You can replace &#8533; of the bread flour with cornstarch to lower its gluten level.<\/li>\n\n\n\n<li>If you want your bao buns to be as white as the shop-bought ones, use <strong>special bao flour<\/strong> (available in some Chinese stores) which is bleached and highly processed.<\/li>\n<\/ul>\n<\/div>\n\n\n\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<h3 class=\"wp-block-heading\">Which type of yeast<\/h3>\n\n\n\n<p>Unlike <a href=\"https:\/\/redhousespice.com\/homemade-dumpling-wrappers\/\">Chinese dumpling dough<\/a> which only calls for flour and water, yeast is essential for leavened dough like this one. It makes the dough rise and become fluffy while steaming.<\/p>\n\n\n\n<p>I always use <strong>instant yeast<\/strong> (aka easy bake\/blend yeast, fast action dry yeast, etc.) for its convenience and consistent performance. It has a very fine texture and can be added directly to the flour and mixed with water.<\/p>\n\n\n\n<p><a href=\"https:\/\/youtu.be\/55j03HPcskY\" target=\"_blank\" rel=\"noreferrer noopener\">Other types of yeast<\/a>, such as <strong>dry active yeast<\/strong> (made of small granules) or <strong>fresh yeast<\/strong> (comes in blocks), work fine for this recipe too. But you&rsquo;d need to slightly alter the mixing method (see instructions in the recipe card below).&nbsp;<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Why baking powder<\/h3>\n\n\n\n<p>Traditionally, yeast is the only raising agent used in Chinese bao buns. This method requires double proofing which takes a long time and can be tricky if you aren&rsquo;t familiar with proofing evaluation.<\/p>\n\n\n\n<p>Adding baking powder, another type of leavening agent, makes the whole process a lot faster and easier. <strong>Only one proof is required<\/strong> and the result is much more consistent.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Water or milk<\/h3>\n\n\n\n<p>Either water or milk can be used for bao dough (or use a mixture of both if you like). Milk tends to produce a softer, fluffier texture thanks to its fat content. If you&rsquo;d like to achieve this but you&rsquo;re lactose intolerant, replace 1 tablespoon of water with neutral-flavored cooking oil.<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<h3 class=\"wp-block-heading has-text-color\" style=\"color:#365e5e\">Ingredient ratio<\/h3>\n\n\n\n<p>I recommend you <strong>use a kitchen scale<\/strong> when it comes to dough making (especially if you aren&rsquo;t familiar with this topic). Measuring flour with cups can be problematic as the accuracy isn&rsquo;t guaranteed.<\/p>\n\n\n\n<p>The chart below explains how much of each ingredient you need to <strong>make about 8-12 bao buns<\/strong> (depending on your preferred size).<\/p>\n\n\n\n<div class=\"wp-block-group is-layout-flow wp-block-group-is-layout-flow\">\n<figure class=\"wp-block-table is-style-stripes\"><table class=\"has-fixed-layout\"><tbody><tr><td><strong>INGREDIENTS<\/strong><\/td><td><strong>QUANTITY<\/strong><\/td><\/tr><tr><td>All-purpose flour<\/td><td>300g<\/td><\/tr><tr><td>Instant yeast<\/td><td>1<strong>&frac14;<\/strong> teaspoon<\/td><\/tr><tr><td>Baking powder<\/td><td>1 teaspoon<\/td><\/tr><tr><td>Sugar<\/td><td>1 teaspoon<\/td><\/tr><tr><td>Water or milk (lukewarm)<\/td><td>165g<\/td><\/tr><\/tbody><\/table><\/figure>\n<\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<p>&#128718; <strong>Notes:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>The flour-to-water ratio may vary slightly as flour of different brands has different water absorption capacities. The humidity level of your kitchen also matters a little. Adjust if necessary. The dough should be medium soft but not at all sticky.<\/li>\n\n\n\n<li>If using bread flour, you&rsquo;d need a little more water as it has a higher gluten content.<\/li>\n\n\n\n<li>If using dry active yeast, the quantity remains the same. For fresh yeast, please refer to the recommended quantity on the package.<\/li>\n\n\n\n<li>Sugar is to help the leavening process. It&rsquo;s fine to omit it or slightly increase its quantity if you prefer a sweet taste.<\/li>\n<\/ul>\n<\/div>\n\n\n\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<h2 class=\"wp-block-heading has-text-color\" style=\"color:#365e5e\" id=\"prepare-the-dough\">Prepare the dough<\/h2>\n\n\n\n<p>You can make the dough either manually or in a stand mixer with a dough hook attachment. Both ways are straightforward. I&rsquo;ll first explain how it&rsquo;s done using instant yeast. Methods using dry active yeast and fresh yeast are explained in the note below.<\/p>\n\n\n\n<p><strong>Option 1: Manual method<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Add the dry ingredients (flour, instant yeast, baking powder and sugar) to a large bowl. Mix well then pour in lukewarm water\/milk gradually while stirring with chopsticks or a spatula.<\/li>\n\n\n\n<li>Then use your hands to combine the lumps to form a rough-looking dough ball. During this process, add a little water or more flour to adjust if necessary.<\/li>\n\n\n\n<li>The dough should be soft to the touch but doesn&rsquo;t stick to your hands at all.<\/li>\n\n\n\n<li>Cover the dough and leave it to rest for 10 minutes or so. Then knead again (for about 2-3 minutes) until the dough becomes very smooth on the surface.<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" src=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/12\/a-smooth-dough-scaled.jpg\" alt=\"A smooth dough held by a hand.\" class=\"wp-image-24710\"><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<p><strong>Option 2: Stand mixer method<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Add all the dry and wet ingredients to the mixing bowl. Use the dough hook attachment to mix and knead on low speed for 8-10 minutes.<\/li>\n\n\n\n<li>Take out the dough and manually knead a few strokes to finish.<\/li>\n<\/ul>\n\n\n\n<p>&#128718; <strong>Note:<\/strong><\/p>\n\n\n\n<p><strong>If using dry active yeast or fresh yeast,<\/strong> you&rsquo;ll need to mix it with sugar and warm water\/milk. Let it sit until the liquid becomes foamy. Then pour the yeast mixture over the flour and baking powder mixture then move on to the kneading procedure.<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<h2 class=\"wp-block-heading has-text-color\" style=\"color:#365e5e\" id=\"shape-the-bao\">Shape the bao<\/h2>\n\n\n\n<p>Unlike working with yeast-only dough that needs proofing before shaping, you should start making the bao buns straightaway. I&rsquo;d like to introduce two different shaping methods so you can choose the one that suits you better.<\/p>\n\n\n\n<p>For both methods, remember to dust your work surface and the rolling pin with flour to prevent sticking.<\/p>\n\n\n\n<p><strong>Method 1: Rolling<\/strong><\/p>\n\n\n\n<p>This method is similar to how you make <a href=\"https:\/\/redhousespice.com\/homemade-dumpling-wrappers\/\">Chinese dumpling wrappers<\/a>. Each bao bun is rolled out individually.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1200\" height=\"1200\" src=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/12\/shaping-bao-buns-with-rolling-pin.jpg\" alt=\"shaping bao with rolling pin.\" class=\"wp-image-24708\" srcset=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/12\/shaping-bao-buns-with-rolling-pin.jpg 1200w, https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/12\/shaping-bao-buns-with-rolling-pin-400x400.jpg 400w, https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/12\/shaping-bao-buns-with-rolling-pin-300x300.jpg 300w, https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/12\/shaping-bao-buns-with-rolling-pin-1024x1024.jpg 1024w, https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/12\/shaping-bao-buns-with-rolling-pin-150x150.jpg 150w, https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/12\/shaping-bao-buns-with-rolling-pin-768x768.jpg 768w, https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/12\/shaping-bao-buns-with-rolling-pin-500x500.jpg 500w, https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/12\/shaping-bao-buns-with-rolling-pin-360x360.jpg 360w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Roll the dough into a rope. Divide it into 8-12 equal sections.<\/li>\n\n\n\n<li>Press each piece into a disc with the palm of your hand.<\/li>\n\n\n\n<li>Use a rolling pin to flatten it into an oval shape.<\/li>\n\n\n\n<li>Brush a very thin layer of oil over half of the surface then fold the oval lengthways.&nbsp;<\/li>\n<\/ul>\n<\/div>\n\n\n\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<p><strong>Method 2: Cutting<\/strong><\/p>\n\n\n\n<p>You&rsquo;ll need a large, round biscuit cutter for this method.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1200\" height=\"1200\" src=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/12\/shaping-bao-buns-with-cutter.jpg\" alt=\"shaping bao with rolling pin and cutter.\" class=\"wp-image-24707\" srcset=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/12\/shaping-bao-buns-with-cutter.jpg 1200w, https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/12\/shaping-bao-buns-with-cutter-400x400.jpg 400w, https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/12\/shaping-bao-buns-with-cutter-300x300.jpg 300w, https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/12\/shaping-bao-buns-with-cutter-1024x1024.jpg 1024w, https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/12\/shaping-bao-buns-with-cutter-150x150.jpg 150w, https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/12\/shaping-bao-buns-with-cutter-768x768.jpg 768w, https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/12\/shaping-bao-buns-with-cutter-500x500.jpg 500w, https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/12\/shaping-bao-buns-with-cutter-360x360.jpg 360w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<ul class=\"wp-block-list\">\n<li>With a rolling pin, flatten the dough into a rectangle shape, about &#8533; inch (&frac12; cm) thick.<\/li>\n\n\n\n<li>Cut out circles with the biscuit cutter. Then stretch each circle into an oval shape with the rolling pin.&nbsp;<\/li>\n\n\n\n<li>Gather and knead the leftover dough. Repeat the procedure to make more.<\/li>\n\n\n\n<li>Brush a very thin layer of oil over half of the oval then fold over.&nbsp;<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" src=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/12\/uncooked-bao-buns-scaled.jpg\" alt=\"uncooked bao buns in a steamer.\" class=\"wp-image-24692\"><\/figure>\n\n\n\n<p>&#128718; <strong>Note:&nbsp;<\/strong><\/p>\n\n\n\n<p>The oil is there to prevent sticking. Alternatively, place a small piece of parchment paper in between the folded dough.<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-group is-layout-flow wp-block-group-is-layout-flow\">\n<h3 class=\"wp-block-heading has-text-color\" style=\"color:#365e5e\">A single proof<\/h3>\n\n\n\n<p>Once all the bao buns are shaped, place them in the steamer baskets lined with steamer parchment paper or brushed with a thin layer of oil (I use silicone steamer liners). Make sure there is enough space in between the buns as they&rsquo;ll expand after steaming.<\/p>\n\n\n\n<p>Leave them to proof for about 30 minutes. They will raise a little during this process. They become visibly plumper but won&rsquo;t double in size. Also, they feel much lighter than unproofed dough (<em>The images below show how the buns change after resting<\/em>).<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1200\" height=\"1800\" src=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/12\/bao-buns-before-after-proofing.jpg\" alt=\"bao buns before and after proofing.\" class=\"wp-image-24706\" srcset=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/12\/bao-buns-before-after-proofing.jpg 1200w, https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/12\/bao-buns-before-after-proofing-400x600.jpg 400w, https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/12\/bao-buns-before-after-proofing-200x300.jpg 200w, https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/12\/bao-buns-before-after-proofing-683x1024.jpg 683w, https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/12\/bao-buns-before-after-proofing-768x1152.jpg 768w, https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/12\/bao-buns-before-after-proofing-1024x1536.jpg 1024w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<p>&#128718; <strong>Note:<\/strong>&nbsp;<\/p>\n\n\n\n<p><strong>The proofing time required may vary<\/strong> depending on the room temperature. It takes me about 30 minutes when it&rsquo;s around 72-77&deg;F (22-25&deg;C). Slightly reduce the time if your kitchen is warmer, or prolong it a little if it&rsquo;s cooler.<\/p>\n\n\n\n<p>Try not to overproof as it will result in bubbles on the surface after steaming.<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-group is-layout-flow wp-block-group-is-layout-flow\">\n<h2 class=\"wp-block-heading has-text-color\" style=\"color:#365e5e\" id=\"steam-the-bao\">Steam&nbsp;the bao<\/h2>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" src=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/12\/steaming-bao-buns-scaled.jpg\" alt=\"steaming bao buns in a bamboo steamer.\" class=\"wp-image-24709\"><\/figure>\n\n\n\n<p>Add 2 cups (500ml) of water to a wok\/pot then place the baskets on top. Cover with a lid. Start with high heat to boil the water.<\/p>\n\n\n\n<p>Once it starts boiling (you&rsquo;ll see steam escaping from the gaps), turn the heat down to medium-low. Count 10 minutes from this moment. Then you&rsquo;re ready to serve them warm with fillings of your choice.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" src=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/12\/steamed-bao-buns-1-scaled.jpg\" alt=\"bao buns after steaming\" class=\"wp-image-24712\"><\/figure>\n\n\n\n<p>&#128718; <strong>Notes:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Bamboo, metal or plastic steamers all work fine for this recipe. You can stack up several baskets and steam all at once for the same amount of time.<\/li>\n\n\n\n<li><strong>If you don&rsquo;t have a steamer<\/strong>, use a flat plate to hold the buns (oil the surface to prevent sticking). Place the plate over a small bowl that sits in the middle of a wok\/pot filled with water (lower than the rim of the bowl).<\/li>\n<\/ul>\n<\/div>\n\n\n\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<h2 class=\"wp-block-heading has-text-color\" style=\"color:#365e5e\" id=\"make-ahead\">Make ahead<\/h2>\n\n\n\n<p>Bao buns are a great food to make big batches in advance for later usage. Unlike <a href=\"https:\/\/redhousespice.com\/dumpling-guide\/\">dumplings<\/a> that are frozen uncooked, you&rsquo;ll need to <strong>freeze these bao buns after they&rsquo;re cooked<\/strong> (and cooled completely). That is because yeast dough doesn&rsquo;t rise well after freezing.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Pack cooked buns in air-tight bags and store them in the freezer for up to 2 months.<\/li>\n\n\n\n<li><strong>To reheat<\/strong>, you can defrost them in the fridge overnight then steam for 5 minutes. Or, steam them without defrosting for 7 minutes until piping hot.<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-full\"><a href=\"https:\/\/redhousespice.com\/gua-bao-pork-belly-buns\/\"><img decoding=\"async\" src=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2020\/04\/Gua-bao-Pork-belly-buns-3-scaled.jpg\" alt=\"Assembled Gua Bao stuffed with pork belly slices.\" class=\"wp-image-9002\"><\/a><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<h2 class=\"wp-block-heading has-text-color\" style=\"color:#365e5e\" id=\"serving-ideas\">Serving ideas<\/h2>\n\n\n\n<p>There are so many delicious food items that can go into these soft, fluffy bao buns. I encourage you to mix and match without feeling confined to any set ideas.<\/p>\n\n\n\n<p>In general, you can combine any of the following items to fill these buns:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Proteins<\/strong>: cooked meat (pork, beef, lamb, chicken, duck); cooked fish or seafood; cooked or ready-to-eat tofu slices, fried eggs or omelette, etc.<\/li>\n\n\n\n<li><strong>Vegetables<\/strong>: lettuce leaves, carrots, cucumber, onion, bell pepper, chili pepper, etc.<\/li>\n\n\n\n<li><strong>Fermented food<\/strong>: pickled mustard greens, kimchi, etc.<\/li>\n\n\n\n<li><strong>Sprinkles<\/strong>: sesame seeds, toasted nuts, chili flakes, etc.<\/li>\n\n\n\n<li><strong>Herbs<\/strong>: scallions (green onions), cilantro, basil, etc.<\/li>\n\n\n\n<li><strong>Sauces<\/strong>: <a href=\"https:\/\/redhousespice.com\/chinese-chilli-oil\/\">chili oil<\/a>, <a href=\"https:\/\/redhousespice.com\/pickled-chili-garlic-sauce\/\">pickled chili garlic sauce<\/a>, <a href=\"https:\/\/redhousespice.com\/black-bean-sauce\/\">black bean sauce<\/a>, etc.<\/li>\n<\/ul>\n\n\n\n<p>For inspiration, here are some examples:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Follow my recipe for <a href=\"https:\/\/redhousespice.com\/gua-bao-pork-belly-buns\/\">Gua Bao<\/a> to make the classic Taiwanese version with braised pork belly (<em>see image above<\/em>).<\/li>\n\n\n\n<li>Use these bao buns, instead of <a href=\"https:\/\/redhousespice.com\/easy-chinese-tortilla\/\">duck pancakes<\/a>, to wrap <a href=\"https:\/\/redhousespice.com\/aromatic-crispy-duck\/\">Aromatic Crispy Duck<\/a> (<em>see image below<\/em>), sliced <a href=\"https:\/\/redhousespice.com\/peking-duck\/\">Peking duck<\/a>, or roast <a href=\"https:\/\/redhousespice.com\/five-spice-chicken\/\">five-spice chicken<\/a>\/<a href=\"https:\/\/redhousespice.com\/chinese-smoked-chicken\/\">smoked chicken<\/a>.<\/li>\n\n\n\n<li>Flavorful, saucy stir-fries, such as <a href=\"https:\/\/redhousespice.com\/sichuan-shredded-pork-garlic-sauce\/\">Sichuan garlic sauce pork<\/a>, <a href=\"https:\/\/redhousespice.com\/peking-shredded-pork\/\">Peking shredded pork<\/a>, would make great fillings.<\/li>\n\n\n\n<li>Fill them with <a href=\"https:\/\/redhousespice.com\/braised-beef-shank\/\">braised beef shank<\/a>, along with chili pepper and lettuce leaves (<em>see image below<\/em>).<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-full\"><a href=\"https:\/\/redhousespice.com\/aromatic-crispy-duck\/\"><img decoding=\"async\" src=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2023\/11\/aromatic-crispy-duck-in-bao-bun-1-scaled.jpg\" alt=\"A steamed bao bun stuffed with duck, cucumber, scallions and sauces.\" class=\"wp-image-28994\"><\/a><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<h2 class=\"wp-block-heading has-text-color\" style=\"color:#365e5e\" id=\"faqs-troubleshooting\">FAQs (Troubleshooting)<\/h2>\n\n\n\n<p>Based on the questions I&rsquo;ve received regarding dough making, I take this opportunity to list my answers:<\/p>\n\n\n\n<div class=\"schema-faq wp-block-yoast-faq-block\"><div class=\"schema-faq-section\" id=\"faq-question-1670855716230\"><strong class=\"schema-faq-question\">Q: All-purpose flour sold in my area has a higher gluten content. How to adapt?<\/strong> <p class=\"schema-faq-answer\">A: Yes, all-purpose flour in some countries, such as Canada, Switzerland, etc, has 13g or more protein per 100g of flour. In this case, replace &#8533; of the flour with cornstarch for a fluffier texture.<\/p> <\/div> <div class=\"schema-faq-section\" id=\"faq-question-1670855741038\"><strong class=\"schema-faq-question\">Q: Can I use whole-wheat flour?<\/strong> <p class=\"schema-faq-answer\">A: Whole-wheat flour doesn&rsquo;t work well for this recipe. But you can use it to substitute &#8531; of the all-purpose flour. Adjust the water\/milk quantity if necessary.<\/p> <\/div> <div class=\"schema-faq-section\" id=\"faq-question-1670855756981\"><strong class=\"schema-faq-question\">Q: Can I use baking powder only (or yeast only)?<\/strong> <p class=\"schema-faq-answer\">A: You can&rsquo;t omit yeast for this recipe. However, you can skip baking powder and use the yeast-only method explained in my recipe for <a href=\"https:\/\/redhousespice.com\/steamed-bao-buns\/\">Baozi (Steamed Pork Buns)<\/a>.<\/p> <\/div> <div class=\"schema-faq-section\" id=\"faq-question-1670855781448\"><strong class=\"schema-faq-question\">Q: My dough turned out too firm\/too sticky following your ratio. How to fix it?<\/strong> <p class=\"schema-faq-answer\">A: That is because flour of different brands and types has slightly different water absorption capacities. Knead in a little more water if the dough is too firm. Add more flour if it appears to be overly soft.<br>Also, this could be caused by inaccurate measuring of flour. Using a kitchen scale is the most reliable method.<\/p> <\/div> <div class=\"schema-faq-section\" id=\"faq-question-1670855797740\"><strong class=\"schema-faq-question\">Q: I find it difficult to make a smooth dough by hand. How to improve?<\/strong> <p class=\"schema-faq-answer\">A: After the initial kneading to form a rough-looking dough, rest it for 10 minutes then knead again. This way it&rsquo;s much easier to achieve a smooth dough than to keep kneading without resting.<\/p> <\/div> <div class=\"schema-faq-section\" id=\"faq-question-1670855812822\"><strong class=\"schema-faq-question\">Q: My buns don&rsquo;t rise much after steaming, why?<\/strong> <p class=\"schema-faq-answer\">A: This means your buns aren&rsquo;t proofed long enough. The proofing time suggested in my recipe is a guide rather than a strict rule as the room temperature affects the proofing process. If it&rsquo;s cooler than 72&deg;F (22&deg;C) in yours, extend the time a little and vice versa.<\/p> <\/div> <div class=\"schema-faq-section\" id=\"faq-question-1670855825200\"><strong class=\"schema-faq-question\">Q: Why do my buns have big air pockets after steaming?<\/strong> <p class=\"schema-faq-answer\">A: There are two possible causes: 1. The dough hasn&rsquo;t been well kneaded causing uneven air distribution. 2. The buns have been over-proofed. Try to reduce the resting time a little next time (please refer to the question above).<\/p> <\/div> <\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-group is-layout-flow wp-block-group-is-layout-flow\">\n<h2 class=\"wp-block-heading has-text-color\" style=\"color:#365e5e\" id=\"other-bao-recipes\">Other bao recipes<\/h2>\n\n\n<section class=\"block-post-listing cwp-large layout-4up-grid\"><header><innerblocks class=\"block-post-listing__title cwp-inner\" template='[[\"core\\\/heading\",{\"level\":2,\"placeholder\":\"Title Goes Here\"}]]' allowedblocks='[\"core\\\/heading\",\"core\\\/paragraph\"]'><\/innerblocks><\/header><div class=\"block-post-listing__inner\"><article class=\"post-summary\"><div class=\"post-summary__image\"><a href=\"https:\/\/redhousespice.com\/char-siu-bao\/\" tabindex=\"-1\" aria-hidden=\"true\"><img decoding=\"async\" width=\"600\" height=\"800\" src=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2020\/12\/An-open-char-siu-bao-600x800.jpg\" class=\"nopin\" alt=\"A Chinese BBQ pork bun torn in halves\" data-pin-nopin=\"1\" sizes=\"(max-width: 600px) 50vw, 276px\" srcset=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2020\/12\/An-open-char-siu-bao-600x800.jpg 600w, https:\/\/redhousespice.com\/wp-content\/uploads\/2020\/12\/An-open-char-siu-bao-378x504.jpg 378w, https:\/\/redhousespice.com\/wp-content\/uploads\/2020\/12\/An-open-char-siu-bao-276x368.jpg 276w\"><\/a><\/div><div class=\"post-summary__content\"><h3 class=\"post-summary__title\"><a href=\"https:\/\/redhousespice.com\/char-siu-bao\/\">Char Siu Bao (BBQ Pork Buns, &#21449;&#28903;&#21253;)<\/a><\/h3><\/div><\/article><article class=\"post-summary\"><div class=\"post-summary__image\"><a href=\"https:\/\/redhousespice.com\/pan-fried-pork-buns\/\" tabindex=\"-1\" aria-hidden=\"true\"><img decoding=\"async\" width=\"600\" height=\"800\" src=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2017\/08\/Sheng-Jian-Bao-Pan-fried-pork-buns-foodgawker-600x800.jpg\" class=\"nopin\" alt=\"Sheng Jiang Bao with chili oil\" data-pin-nopin=\"1\" sizes=\"(max-width: 600px) 50vw, 276px\" srcset=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2017\/08\/Sheng-Jian-Bao-Pan-fried-pork-buns-foodgawker-600x800.jpg 600w, https:\/\/redhousespice.com\/wp-content\/uploads\/2017\/08\/Sheng-Jian-Bao-Pan-fried-pork-buns-foodgawker-378x504.jpg 378w, https:\/\/redhousespice.com\/wp-content\/uploads\/2017\/08\/Sheng-Jian-Bao-Pan-fried-pork-buns-foodgawker-276x368.jpg 276w\"><\/a><\/div><div class=\"post-summary__content\"><h3 class=\"post-summary__title\"><a href=\"https:\/\/redhousespice.com\/pan-fried-pork-buns\/\">Sheng Jian Bao: Pan-fried pork buns (&#29983;&#29006;&#21253;)<\/a><\/h3><\/div><\/article><article class=\"post-summary\"><div class=\"post-summary__image\"><a href=\"https:\/\/redhousespice.com\/steamed-bao-buns\/\" tabindex=\"-1\" aria-hidden=\"true\"><img decoding=\"async\" width=\"600\" height=\"800\" src=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2020\/01\/Steamed-bao-buns-foodgawker-600x800.jpg\" class=\"nopin\" alt=\"A steamed bao buns dressed with chilli oil\" data-pin-nopin=\"1\" sizes=\"(max-width: 600px) 50vw, 276px\" srcset=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2020\/01\/Steamed-bao-buns-foodgawker-600x800.jpg 600w, https:\/\/redhousespice.com\/wp-content\/uploads\/2020\/01\/Steamed-bao-buns-foodgawker-378x504.jpg 378w, https:\/\/redhousespice.com\/wp-content\/uploads\/2020\/01\/Steamed-bao-buns-foodgawker-276x368.jpg 276w\"><\/a><\/div><div class=\"post-summary__content\"><h3 class=\"post-summary__title\"><a href=\"https:\/\/redhousespice.com\/steamed-bao-buns\/\">Steamed bao buns (baozi, &#21253;&#23376;), a complete guide<\/a><\/h3><\/div><\/article><article class=\"post-summary\"><div class=\"post-summary__image\"><a href=\"https:\/\/redhousespice.com\/steamed-custard-buns\/\" tabindex=\"-1\" aria-hidden=\"true\"><img decoding=\"async\" width=\"600\" height=\"800\" src=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2021\/08\/a-custard-bun-in-halves-600x800.jpg\" class=\"nopin\" alt=\"A Chinese steamed custard bun\" data-pin-nopin=\"1\" sizes=\"(max-width: 600px) 50vw, 276px\" srcset=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2021\/08\/a-custard-bun-in-halves-600x800.jpg 600w, https:\/\/redhousespice.com\/wp-content\/uploads\/2021\/08\/a-custard-bun-in-halves-378x504.jpg 378w, https:\/\/redhousespice.com\/wp-content\/uploads\/2021\/08\/a-custard-bun-in-halves-276x368.jpg 276w\"><\/a><\/div><div class=\"post-summary__content\"><h3 class=\"post-summary__title\"><a href=\"https:\/\/redhousespice.com\/steamed-custard-buns\/\">Steamed Custard Buns (Nai Wong Bao, &#22902;&#40644;&#21253;)<\/a><\/h3><\/div><\/article><\/div><\/section>\n\n\n<h2 class=\"wp-block-heading has-text-color\" style=\"color:#365e5e\" id=\"%f0%9f%93%8b-recipe-card\">&#128203; Recipe card<\/h2>\n\n\n\n<p class=\"has-text-align-left has-black-color has-text-color has-background\" style=\"background-color:#ecf4f2;font-size:15px;text-transform:uppercase\">Love this recipe? Please <a href=\"#commentform\" data-type=\"internal\" data-id=\"#commentform\">leave a &#127775;&#127775;&#127775;&#127775;&#127775; rating and a comment<\/a>. Thank you!<\/p>\n\n\n<div id=\"recipe\"><\/div><div id=\"wprm-recipe-container-24659\" class=\"wprm-recipe-container\" data-recipe-id=\"24659\" data-servings=\"8\"><div class=\"wprm-recipe wprm-recipe-template-cwp-food\"><div class=\"cwp-food-header\">\n\t<div class=\"wprm-recipe-image wprm-block-image-rounded nopin\"><img decoding=\"async\" style=\"border-width: 0px;border-style: solid;border-color: #666666;border-radius: 12px;\" width=\"250\" height=\"250\" src=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/12\/plain-and-filled-bao-buns-2-300x300.jpg\" class=\"attachment-250x250 size-250x250\" alt=\"plain bao buns and some with fillings.\" srcset=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/12\/plain-and-filled-bao-buns-2-300x300.jpg 300w, https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/12\/plain-and-filled-bao-buns-2-400x400.jpg 400w, https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/12\/plain-and-filled-bao-buns-2-1024x1024.jpg 1024w, https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/12\/plain-and-filled-bao-buns-2-150x150.jpg 150w, https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/12\/plain-and-filled-bao-buns-2-768x768.jpg 768w, https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/12\/plain-and-filled-bao-buns-2.jpg 1200w, https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/12\/plain-and-filled-bao-buns-2-500x500.jpg 500w, https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/12\/plain-and-filled-bao-buns-2-360x360.jpg 360w\" sizes=\"(max-width: 250px) 100vw, 250px\"><\/div>\n\t<div class=\"cwp-food-header__upper\">\n\t\t<div><style>#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: var(--wp--custom--color--star); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); 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onmouseenter=\"window.WPRecipeMaker.userRating.enter(this)\" onfocus=\"window.WPRecipeMaker.userRating.enter(this)\" onmouseleave=\"window.WPRecipeMaker.userRating.leave(this)\" onblur=\"window.WPRecipeMaker.userRating.leave(this)\" onclick=\"window.WPRecipeMaker.userRating.click(this, event)\" onkeypress=\"window.WPRecipeMaker.userRating.click(this, event)\" style=\"font-size: 1em;\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewbox=\"0 0 24 24\"><g transform=\"translate(0, 0)\"><polygon fill=\"none\" stroke=\"var(--wp--custom--color--star)\" stroke-width=\"2\" stroke-linecap=\"square\" stroke-miterlimit=\"10\" points=\"12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 \" stroke-linejoin=\"miter\"><\/polygon><\/g><\/svg><\/span><span class=\"wprm-rating-star wprm-rating-star-2 wprm-rating-star-full\" data-rating=\"2\" 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7.3,13.9 2.6,9 9,9 \" stroke-linejoin=\"miter\"><\/polygon><\/g><\/svg><\/span><span class=\"wprm-rating-star wprm-rating-star-4 wprm-rating-star-full\" data-rating=\"4\" data-color=\"var(--wp--custom--color--star)\" role=\"button\" tabindex=\"0\" aria-label=\"Rate this recipe 4 out of 5 stars\" onmouseenter=\"window.WPRecipeMaker.userRating.enter(this)\" onfocus=\"window.WPRecipeMaker.userRating.enter(this)\" onmouseleave=\"window.WPRecipeMaker.userRating.leave(this)\" onblur=\"window.WPRecipeMaker.userRating.leave(this)\" onclick=\"window.WPRecipeMaker.userRating.click(this, event)\" onkeypress=\"window.WPRecipeMaker.userRating.click(this, event)\" style=\"font-size: 1em;\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewbox=\"0 0 24 24\"><g transform=\"translate(0, 0)\"><polygon fill=\"none\" stroke=\"var(--wp--custom--color--star)\" stroke-width=\"2\" stroke-linecap=\"square\" stroke-miterlimit=\"10\" points=\"12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 \" stroke-linejoin=\"miter\"><\/polygon><\/g><\/svg><\/span><span class=\"wprm-rating-star wprm-rating-star-5 wprm-rating-star-full\" data-rating=\"5\" data-color=\"var(--wp--custom--color--star)\" role=\"button\" tabindex=\"0\" aria-label=\"Rate this recipe 5 out of 5 stars\" onmouseenter=\"window.WPRecipeMaker.userRating.enter(this)\" onfocus=\"window.WPRecipeMaker.userRating.enter(this)\" onmouseleave=\"window.WPRecipeMaker.userRating.leave(this)\" onblur=\"window.WPRecipeMaker.userRating.leave(this)\" onclick=\"window.WPRecipeMaker.userRating.click(this, event)\" onkeypress=\"window.WPRecipeMaker.userRating.click(this, event)\" style=\"font-size: 1em;\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewbox=\"0 0 24 24\"><g transform=\"translate(0, 0)\"><polygon fill=\"none\" stroke=\"var(--wp--custom--color--star)\" stroke-width=\"2\" stroke-linecap=\"square\" stroke-miterlimit=\"10\" points=\"12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 \" stroke-linejoin=\"miter\"><\/polygon><\/g><\/svg><\/span><div class=\"wprm-recipe-rating-details wprm-block-text-normal\"><span class=\"wprm-recipe-rating-average\">5<\/span> from <span class=\"wprm-recipe-rating-count\">179<\/span> votes<\/div><\/div><\/div>\n\t\t<h2 class=\"wprm-recipe-name wprm-block-text-none\" id=\"bao-buns-a-foolproof-recipe\">Bao Buns, A Foolproof Recipe<\/h2>\n\t\t<div class=\"wprm-recipe-block-container wprm-recipe-block-container-separate wprm-block-text-normal wprm-recipe-author-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-normal wprm-recipe-author-label\">By <\/span><span class=\"wprm-recipe-details wprm-recipe-author wprm-block-text-normal\"><a href=\"https:\/\/redhousespice.com\/about\/wei-guo\" target=\"_self\">Wei Guo<\/a><\/span><\/div>\n\t\t<div class=\"wprm-recipe-summary wprm-block-text-normal\"><span style=\"display: block;\">This recipe is for making steamed, folded bao buns which are the simplest type to make at home. It introduces a single-proof method that consistently produces good results.<\/span><\/div>\n\t\t<div class=\"wprm-recipe-meta-container wprm-recipe-custom-container wprm-recipe-details-container wprm-recipe-details-container-inline wprm-block-text-none\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-none wprm-recipe-time-container wprm-recipe-prep-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-none wprm-recipe-time-label wprm-recipe-prep-time-label\">Prep: <\/span><span class=\"wprm-recipe-time wprm-block-text-none\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-prep_time wprm-recipe-prep_time-minutes\">20<span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-prep_time-unit wprm-recipe-prep_timeunit-minutes\" aria-hidden=\"true\">mins<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-none wprm-recipe-time-container wprm-recipe-cook-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-none wprm-recipe-time-label wprm-recipe-cook-time-label\">Cook: <\/span><span class=\"wprm-recipe-time wprm-block-text-none\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-cook_time wprm-recipe-cook_time-minutes\">10<span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-cook_time-unit wprm-recipe-cook_timeunit-minutes\" aria-hidden=\"true\">mins<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-none wprm-recipe-time-container wprm-recipe-total-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-none wprm-recipe-time-label wprm-recipe-total-time-label\">Total: <\/span><span class=\"wprm-recipe-time wprm-block-text-none\"><span class=\"wprm-recipe-details wprm-recipe-details-hours wprm-recipe-total_time wprm-recipe-total_time-hours\">1<span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet> hour<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-unit-hours wprm-recipe-total_time-unit wprm-recipe-total_timeunit-hours\" aria-hidden=\"true\">hr<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-none wprm-recipe-servings-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-none wprm-recipe-servings-label\">Servings: <\/span><span class=\"wprm-recipe-servings-with-unit\"><span class=\"wprm-recipe-servings wprm-recipe-details wprm-recipe-servings-24659 wprm-recipe-servings-adjustable-tooltip wprm-block-text-none\" data-recipe=\"24659\" aria-label=\"Adjust recipe servings\">8<\/span> <span class=\"wprm-recipe-servings-unit wprm-recipe-details-unit wprm-block-text-none\">to 12 buns<\/span><\/span><\/div><\/div>\n\t<\/div>\n\t<div class=\"cwp-food-header__lower\">\n\t\t<div class=\"cwp-food-buttons\">\n\t\t\t<a href=\"#\" rel=\"nofollow noreferrer\" style=\"color: var(--wp--preset--color--background);visibility: hidden;\" class=\"wprm-recipe-slickstream-not-saved wprm-recipe-slickstream wprm-recipe-link wprm-block-text-normal\" data-recipe-id=\"24659\"><span class=\"wprm-recipe-icon wprm-recipe-slickstream-icon wprm-recipe-slickstream-not-saved-icon\"><?xml version=\"1.0\" encoding=\"UTF-8\"?>\n<svg id=\"Layer_1\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" version=\"1.1\" viewbox=\"0 0 16 16\">\n  <!-- Generator: Adobe Illustrator 30.0.0, SVG Export Plug-In . SVG Version: 2.1.1 Build 4)  -->\n  <defs>\n    <style>\n      .st0, .st1 {\n        fill: none;\n      }\n\n      .st1 {\n        stroke: #111;\n        stroke-linecap: round;\n        stroke-linejoin: round;\n        stroke-width: 1.14px;\n      }\n\n      .st2 {\n        clip-path: url(#clippath);\n      }\n    <\/style>\n    <clippath id=\"clippath\">\n      <rect class=\"st0\" x=\"1.12\" y=\"1.23\" width=\"13.02\" height=\"13.54\"><\/rect>\n    <\/clippath>\n  <\/defs>\n  <g class=\"st2\">\n    <path class=\"st1\" d=\"M12.27,13.61l-3.77-2.92c-.3-.23-.73-.23-1.03,0l-3.77,2.92c-.54.42-1.34.05-1.34-.62V3.26c0-.44.37-.79.82-.79h9.62c.46,0,.82.36.82.79v9.74c0,.67-.8,1.04-1.34.62h0Z\"><\/path>\n  <\/g>\n<\/svg><\/span> Save<\/a><a href=\"#\" rel=\"nofollow noreferrer\" style=\"color: var(--wp--preset--color--background);visibility: hidden;display: none;\" class=\"wprm-recipe-slickstream-saved wprm-recipe-slickstream wprm-recipe-link wprm-block-text-normal\" data-recipe-id=\"24659\">Saved Recipe<\/a>\n\t\t\t<a href=\"https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Fredhousespice.com%2Fbao%2F&amp;media=https%3A%2F%2Fredhousespice.com%2Fwp-content%2Fuploads%2F2022%2F12%2Fbao-buns-pin.jpg&amp;description=Bao+Buns%2C+A+Foolproof+Recipe&amp;is_video=false\" target=\"_blank\" rel=\"nofollow noopener\" data-recipe=\"24659\" data-url=\"https:\/\/redhousespice.com\/bao\/\" data-media=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/12\/bao-buns-pin.jpg\" data-description=\"Bao Buns, A Foolproof Recipe\" data-repin=\"\" role=\"button\" style=\"color: var(--wp--preset--color--background);\" class=\"wprm-recipe-pin wprm-recipe-link wprm-block-text-normal\"><span class=\"wprm-recipe-icon wprm-recipe-pin-icon\"><img decoding=\"async\" src=\"pin-white\" alt=\"\" data-pin-nopin=\"true\"><\/span> Pin<\/a>\n\t\t\t<a href=\"#comment\" class=\"wprm-recipe-rate-button\">Rate<\/a>\n\t\t\t<a href=\"https:\/\/redhousespice.com\/wprm_print\/24659\" style=\"color: var(--wp--preset--color--background);\" class=\"wprm-recipe-print wprm-recipe-link wprm-print-recipe-shortcode wprm-block-text-normal\" data-recipe-id=\"24659\" data-template=\"\" target=\"_blank\" rel=\"nofollow\">Print<\/a>\n\t\t<\/div>\n\t<\/div>\n<\/div>\n\n<div class=\"cwp-food-content\">\n\t<div class=\"wprm-recipe-custom-field-container\"><h3 class=\"wprm-recipe-header wprm-recipe-text-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none\" style=\"\">Before You Start<\/h3><div class=\"wprm-recipe-block-container wprm-recipe-block-container-separate wprm-block-text-normal wprm-recipe-custom-field-container\" style=\"\"><span class=\"wprm-recipe-custom-field wprm-recipe-custom-field-type-text wprm-recipe-custom-field-key-headnote wprm-block-text-normal\">This recipe makes 8-12 bao buns depending on your preferred size. You may double the quantity of each ingredient to make a bigger batch.<\/span><\/div><\/div>\n\t<div id=\"recipe-video\"><\/div><div id=\"wprm-recipe-video-container-24659\" class=\"wprm-recipe-video-container\"><h3 class=\"wprm-recipe-header wprm-recipe-video-header wprm-block-text-none wprm-align-left wprm-header-decoration-none\" style=\"\">Video<\/h3><div class=\"wprm-recipe-video\"><iframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/EZK-LVWIXjE\" title=\"YouTube video player\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen><\/iframe><\/div><\/div>\n\t<div class=\"wpforms-container one-line save-recipe wpforms-location-save_recipe_wprm wpforms-render-modern\" id=\"wpforms-53480\"><form id=\"wpforms-form-53480\" class=\"wpforms-validate wpforms-form wpforms-ajax-form\" data-formid=\"53480\" method=\"post\" enctype=\"multipart\/form-data\" action=\"\/wp-json\/wp\/v2\/posts\/24628\" data-token=\"6b195bcb348d49c2e42801e677b8dd06\" data-token-time=\"1783594612\"><div class=\"wpforms-head-container\"><div class=\"wpforms-title\">Save this recipe!<\/div><div class=\"wpforms-description\">Get this sent to your inbox, plus get new recipes from us every week!<\/div><\/div><noscript class=\"wpforms-error-noscript\">Please enable JavaScript in your browser to complete this form.<\/noscript><div id=\"wpforms-error-noscript\" style=\"display: none;\">Please enable JavaScript in your browser to complete this form.<\/div><div class=\"wpforms-field-container\"><div id=\"wpforms-53480-field_1-container\" class=\"wpforms-field wpforms-field-email\" data-field-id=\"1\"><label class=\"wpforms-field-label\" for=\"wpforms-53480-field_1\">Email <span class=\"wpforms-required-label\" aria-hidden=\"true\">*<\/span><\/label><input type=\"email\" id=\"wpforms-53480-field_1\" class=\"wpforms-field-large wpforms-field-required\" name=\"wpforms[fields][1]\" spellcheck=\"false\" aria-errormessage=\"wpforms-53480-field_1-error\" required><\/div>\t\t<div id=\"wpforms-53480-field_4-container\" class=\"wpforms-field wpforms-field-text\" data-field-type=\"text\" data-field-id=\"4\">\n\t\t\t<label class=\"wpforms-field-label\" for=\"wpforms-53480-field_4\">Email Post Permalink<\/label>\n\t\t\t<input type=\"text\" id=\"wpforms-53480-field_4\" class=\"wpforms-field-medium\" name=\"wpforms[fields][4]\">\n\t\t<\/div>\n\t\t<div id=\"wpforms-53480-field_2-container\" class=\"wpforms-field wpforms-field-hidden\" data-field-id=\"2\"><input type=\"hidden\" id=\"wpforms-53480-field_2\" name=\"wpforms[fields][2]\" value=\"Bao Buns, A Foolproof Recipe\"><\/div><div id=\"wpforms-53480-field_3-container\" class=\"wpforms-field wpforms-field-hidden\" data-field-id=\"3\"><input type=\"hidden\" id=\"wpforms-53480-field_3\" name=\"wpforms[fields][3]\" value=\"https:\/\/redhousespice.com\/bao\/\"><\/div><script>\n\t\t\t\t( function() {\n\t\t\t\t\tconst style = document.createElement( 'style' );\n\t\t\t\t\tstyle.appendChild( document.createTextNode( '#wpforms-53480-field_4-container { position: absolute !important; overflow: hidden !important; display: inline !important; height: 1px !important; width: 1px !important; z-index: -1000 !important; padding: 0 !important; } #wpforms-53480-field_4-container input { visibility: hidden; } #wpforms-conversational-form-page #wpforms-53480-field_4-container label { counter-increment: none; }' ) );\n\t\t\t\t\tdocument.head.appendChild( style );\n\t\t\t\t\tdocument.currentScript?.remove();\n\t\t\t\t} )();\n\t\t\t<\/script><\/div><!-- .wpforms-field-container --><div class=\"wpforms-submit-container\"><input type=\"hidden\" name=\"wpforms[id]\" value=\"53480\"><input type=\"hidden\" name=\"page_title\" value=\"\"><input type=\"hidden\" name=\"page_url\" value=\"https:\/\/redhousespice.com\/wp-json\/wp\/v2\/posts\/24628\"><input type=\"hidden\" name=\"url_referer\" value=\"http:\/\/redhousespice.com\/bao\/\"><button type=\"submit\" name=\"wpforms[submit]\" id=\"wpforms-submit-53480\" class=\"wpforms-submit wp-element-button\" data-alt-text=\"Sending...\" data-submit-text=\"Save\" aria-live=\"assertive\" value=\"wpforms-submit\">Save<\/button><img decoding=\"async\" src=\"https:\/\/redhousespice.com\/wp-content\/plugins\/wpforms\/assets\/images\/submit-spin.svg\" class=\"wpforms-submit-spinner\" style=\"display: none;\" width=\"26\" height=\"26\" alt=\"Loading\"><\/div><\/form><\/div>  <!-- .wpforms-container -->\n\t<div id=\"recipe-24659-equipment\" class=\"wprm-recipe-equipment-container wprm-block-text-normal\" data-recipe=\"24659\"><h3 class=\"wprm-recipe-header wprm-recipe-equipment-header wprm-block-text-none wprm-align-left wprm-header-decoration-none\" style=\"\">Equipment<\/h3><ul class=\"wprm-recipe-equipment wprm-recipe-equipment-list\"><li class=\"wprm-recipe-equipment-item\" style=\"list-style-type: disc;\"><div class=\"wprm-recipe-equipment-name\">1 mixing bowl <span class=\"wprm-recipe-equipment-notes wprm-recipe-equipment-notes-normal\">(or a stand mixer with a dough hook)<\/span><\/div><\/li><li class=\"wprm-recipe-equipment-item\" style=\"list-style-type: disc;\"><div class=\"wprm-recipe-equipment-name\">1 steamer <span class=\"wprm-recipe-equipment-notes wprm-recipe-equipment-notes-normal\">(with steamer basket liners)<\/span><\/div><\/li><li class=\"wprm-recipe-equipment-item\" style=\"list-style-type: disc;\"><div class=\"wprm-recipe-equipment-name\">1 Rolling Pin<\/div><\/li><li class=\"wprm-recipe-equipment-item\" style=\"list-style-type: disc;\"><div class=\"wprm-recipe-equipment-name\">1 large round biscuit cutter <span class=\"wprm-recipe-equipment-notes wprm-recipe-equipment-notes-normal\">(optional)<\/span><\/div><\/li><\/ul><\/div>\n\t<div id=\"recipe-24659-ingredients\" class=\"wprm-recipe-ingredients-container wprm-recipe-ingredients-no-images wprm-recipe-24659-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before\" data-recipe=\"24659\" data-servings=\"8\"><h3 id=\"recipe-ingredients\" class=\"wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-none wprm-align-left wprm-header-decoration-none wprm-header-has-actions\" style=\"\">Ingredients&nbsp;<\/h3><div class=\"wprm-recipe-ingredient-group\"><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"0\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-0\" class=\"wprm-checkbox\" aria-label=\"&nbsp;300 g all-purpose flour, see note 1 for substitutes\"><label for=\"wprm-checkbox-0\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet>&#9634; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">300<\/span> <span class=\"wprm-recipe-ingredient-unit\">g<\/span> <span class=\"wprm-recipe-ingredient-name\">all-purpose flour<\/span>, <span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">see note 1 for substitutes<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"1\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-1\" class=\"wprm-checkbox\" aria-label=\"&nbsp;1&frac14; teaspoon instant yeast, see note 2 for substitutes\"><label for=\"wprm-checkbox-1\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet>&#9634; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">1&frac14;<\/span> <span class=\"wprm-recipe-ingredient-unit\">teaspoon<\/span> <span class=\"wprm-recipe-ingredient-name\">instant yeast<\/span>, <span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">see note 2 for substitutes<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"2\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-2\" class=\"wprm-checkbox\" aria-label=\"&nbsp;1 teaspoon baking powder\"><label for=\"wprm-checkbox-2\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet>&#9634; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">1<\/span> <span class=\"wprm-recipe-ingredient-unit\">teaspoon<\/span> <span class=\"wprm-recipe-ingredient-name\">baking powder<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"3\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-3\" class=\"wprm-checkbox\" aria-label=\"&nbsp;1 teaspoon white sugar\"><label for=\"wprm-checkbox-3\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet>&#9634; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">1<\/span> <span class=\"wprm-recipe-ingredient-unit\">teaspoon<\/span> <span class=\"wprm-recipe-ingredient-name\">white sugar<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"4\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-4\" class=\"wprm-checkbox\" aria-label=\"&nbsp;165 g lukewarm water, or milk, see note 3\"><label for=\"wprm-checkbox-4\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet>&#9634; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">165<\/span> <span class=\"wprm-recipe-ingredient-unit\">g<\/span> <span class=\"wprm-recipe-ingredient-name\">lukewarm water, or milk<\/span>, <span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">see note 3<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"5\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-5\" class=\"wprm-checkbox\" aria-label=\"&nbsp;Oil, for brushing\"><label for=\"wprm-checkbox-5\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet>&#9634; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-name\">Oil<\/span>, <span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">for brushing<\/span><\/li><\/ul><\/div><\/div>\n\t<div id=\"recipe-24659-instructions\" class=\"wprm-recipe-instructions-container wprm-recipe-24659-instructions-container wprm-block-text-normal\" data-recipe=\"24659\"><h3 id=\"recipe-instructions\" class=\"wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-none wprm-align-left wprm-header-decoration-none wprm-header-has-actions\" style=\"\">Instructions&nbsp;<\/h3><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-none\">Prepare the dough<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-24659-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\"><span style=\"display: block;\"><strong>Manual Method<\/strong>: In a large bowl, mix flour, instant yeast, baking powder and sugar (see note 2 if using dry active yeast or fresh yeast). Gradually add water\/milk while stirring with chopsticks. Combine and knead by hand until a rough-looking dough forms. Rest for 10 minutes then knead for 2-3 minutes until it becomes very smooth.<\/span><\/div><\/li><li id=\"wprm-recipe-24659-step-0-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\"><span style=\"display: block;\"><strong>Stand-mixer Method<\/strong>: Add flour, instant yeast, baking powder, sugar and water\/milk to the mixing bowl (see note 2 if using dry active yeast or fresh yeast). Mix and knead with a dough hook on low speed for 8-10 minutes until a smooth dough forms.<\/span><\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-none\">Shape the bao buns<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-24659-step-1-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\"><span style=\"display: block;\"><strong>Rolling pin method:<\/strong> Roll the dough into a rope. Divide into 8-12 equal pieces. Roll them into balls then flatten each with a rolling pin into an oval shape, about &#8533; inch (&frac12; cm) thick (dust with flour when necessary to prevent sticking). Brush a thin layer of oil over half of the oval then fold over lengthways.<\/span><\/div><\/li><li id=\"wprm-recipe-24659-step-1-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\"><span style=\"display: block;\"><strong>Cutter method:&nbsp;<\/strong>Flatten the dough with a rolling pin into a rectangle, about &#8533; inch (&frac12; cm) thick. Use a large round cutter to cut out circles, then roll each piece into an oval shape. Combine the leftover dough and repeat to cut out more (dust with flour when necessary to prevent sticking). Brush oil over half of the oval then fold over lengthways.<\/span><\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-none\">Rest<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-24659-step-2-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\"><span style=\"display: block;\">Line the steamer baskets with perforated parchment paper or silicone steamer liners (or oil the surface if using metal or plastic steamers). Place the bao buns over leaving enough space in between for expansion.<\/span><\/div><\/li><li id=\"wprm-recipe-24659-step-2-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\"><span style=\"display: block;\">Leave to proof for about 30 minutes (see note 4) until the buns become a little bigger, plumper and feel lighter in weight.<\/span><\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-none\">Steam<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-24659-step-3-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\"><span style=\"display: block;\">Add 2 cups (500ml) of water to the wok or pot that you use for steaming. Place the baskets on top (you may stack up several and cook all at once). Cover with a lid.<\/span><\/div><\/li><li id=\"wprm-recipe-24659-step-3-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\"><span style=\"display: block;\">Firstly, cook over high heat. As soon as the water starts to boil (when you see steam coming out through gaps), turn the heat to medium-low. From this moment, steam for 10 minutes.<\/span><\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-none\">Store<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-24659-step-4-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\"><span style=\"display: block;\">Once completely cool, store leftover buns in the fridge for up to 4 days or in the freezer for 2 months. Reheat by steaming them for 5 minutes if chilled or 7 minutes if frozen.<\/span><\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-none\">Make ahead<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-24659-step-5-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\"><span style=\"display: block;\">Cook them as instructed above then freeze them once cooled (It&rsquo;s not recommended to freeze uncooked bao buns as the yeast dough doesn&rsquo;t rise properly after freezing).<\/span><\/div><\/li><li id=\"wprm-recipe-24659-step-5-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\"><span style=\"display: block;\">Defrost them in the fridge overnight then steam for 5 minutes before serving. Or, reheat them without defrosting for 7 minutes.<\/span><\/div><\/li><\/ul><\/div><\/div>\n\t<div id=\"recipe-24659-notes\" class=\"wprm-recipe-notes-container wprm-block-text-normal\"><h3 class=\"wprm-recipe-header wprm-recipe-notes-header wprm-block-text-none wprm-align-left wprm-header-decoration-none\" style=\"\">Notes<\/h3><div class=\"wprm-recipe-notes\"><span style=\"display: block;\"><span style=\"font-weight: 400;\">1. You may use low-gluten cake flour or high-gluten bread flour to substitute. If using the latter, replace &#8533; of the flour with cornstarch to reduce the chewiness of the buns.&nbsp;<\/span><\/span><div class=\"wprm-spacer\"><\/div>\n<span style=\"display: block;\"><span style=\"font-weight: 400;\">2. If using dry active yeast or fresh yeast, you&rsquo;ll need to activate it first by mixing it with sugar and lukewarm water\/milk. Let it sit for 5 minutes until foamy then mix with flour and baking powder.&nbsp;<\/span><\/span><div class=\"wprm-spacer\"><\/div>\n<span style=\"display: block;\"><span style=\"font-weight: 400;\">3. The water\/milk quantity may vary slightly depending on the brand and type of your flour. Adjust accordingly. The dough should be soft but not at all sticky.<\/span><\/span><div class=\"wprm-spacer\"><\/div>\n<span style=\"display: block;\">4. The proofing time required may vary depending on the room temperature. It takes me about 30 minutes when it&rsquo;s around 72-77&deg;F (22-25&deg;C). Slightly reduce the time if your kitchen is warmer, or prolong it a little if it&rsquo;s cooler.<\/span><\/div><\/div>\n\t<div class=\"cwp-food-privatenotes\">\n\t\t<div class=\"wprm-private-notes-wrapper\"><h3 class=\"wprm-recipe-header wprm-recipe-private-notes-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none\" style=\"\">Your Recipe Notes<\/h3><div class=\"wprm-internal-container wprm-internal-container-private-notes\" style=\"padding: 0px;border-radius: 0px;\"><div class=\"wprm-private-notes-container wprm-block-text-normal\" data-recipe=\"24659\"><div class=\"wprm-private-notes-placeholder\"><a href=\"#\" role=\"button\">&#9997;&#65039; Write here<\/a><\/div><div class=\"wprm-private-notes-user\"><\/div><textarea class=\"wprm-private-notes-input\" aria-label=\"Your own private notes about this recipe\"><\/textarea><\/div><\/div><\/div>\n\t<\/div>\n\t<div class=\"cwp-food-nutrition\">\n\t\t<div id=\"recipe-24659-nutrition\" class=\"wprm-nutrition-label-shortcode-container\"><h3 class=\"wprm-recipe-header wprm-recipe-nutrition-header wprm-block-text-none wprm-align-left wprm-header-decoration-none\" style=\"\">Nutrition<\/h3><div class=\"wprm-nutrition-label-container wprm-nutrition-label-container-simple wprm-block-text-normal\" style=\"text-align: left;\"><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-serving_size\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: var(--wp--preset--color--foreground)\">Serving: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">1<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">bun<\/span><\/span><span style=\"color: var(--wp--preset--color--foreground)\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-calories\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: var(--wp--preset--color--foreground)\">Calories: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">145<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">kcal<\/span><\/span><span style=\"color: var(--wp--preset--color--foreground)\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-carbohydrates\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: var(--wp--preset--color--foreground)\">Carbohydrates: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">30<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: var(--wp--preset--color--foreground)\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-protein\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: var(--wp--preset--color--foreground)\">Protein: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">5<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: var(--wp--preset--color--foreground)\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-fat\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: var(--wp--preset--color--foreground)\">Fat: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">1<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: var(--wp--preset--color--foreground)\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-saturated_fat\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: var(--wp--preset--color--foreground)\">Saturated Fat: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">0.1<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: var(--wp--preset--color--foreground)\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-polyunsaturated_fat\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: var(--wp--preset--color--foreground)\">Polyunsaturated Fat: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">0.2<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: var(--wp--preset--color--foreground)\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-monounsaturated_fat\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: var(--wp--preset--color--foreground)\">Monounsaturated Fat: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">0.1<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: var(--wp--preset--color--foreground)\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-sodium\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: var(--wp--preset--color--foreground)\">Sodium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">55<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: var(--wp--preset--color--foreground)\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-potassium\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: var(--wp--preset--color--foreground)\">Potassium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">58<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: var(--wp--preset--color--foreground)\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-fiber\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: var(--wp--preset--color--foreground)\">Fiber: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">2<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: var(--wp--preset--color--foreground)\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-sugar\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: var(--wp--preset--color--foreground)\">Sugar: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">1<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: var(--wp--preset--color--foreground)\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-vitamin_c\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: var(--wp--preset--color--foreground)\">Vitamin C: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">0.01<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: var(--wp--preset--color--foreground)\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-calcium\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: var(--wp--preset--color--foreground)\">Calcium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">36<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: var(--wp--preset--color--foreground)\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-iron\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: var(--wp--preset--color--foreground)\">Iron: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">2<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><\/div><\/div>\n\t\t<p class=\"has-small-font-size\">Nutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n\t<\/div>\n<\/div>\n<div class=\"wprm-call-to-action wprm-call-to-action-simple\" style=\"color: var(--wp--preset--color--background);background-color: var(--wp--preset--color--tertiary);margin: 0px;padding-top: 24px;padding-bottom: 24px;\"><span class=\"wprm-recipe-icon wprm-call-to-action-icon\"><svg viewbox=\"0 0 58 55\" fill=\"none\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\">\n<path fill-rule=\"evenodd\" clip-rule=\"evenodd\" d=\"M28.6585 6.63738e-06C29.42 -0.00194974 30.1166 0.428717 30.4551 1.11083L38.2458 16.8082L55.6197 19.3416C56.3719 19.4513 56.997 19.978 57.2326 20.7008C57.4682 21.4236 57.2736 22.2175 56.7304 22.7494L44.0942 35.1247L47.0955 52.3206C47.227 53.0736 46.9177 53.8356 46.2987 54.2841C45.6797 54.7325 44.8592 54.7889 44.1847 54.4294L28.6638 46.1568L13.1462 54.4293C12.4713 54.7891 11.6503 54.7325 11.0312 54.2834C10.412 53.8343 10.1033 53.0714 10.2357 52.3182L13.2589 35.1247L0.601897 22.7506C0.0578633 22.2188 -0.137261 21.4243 0.098489 20.7009C0.334239 19.9775 0.960023 19.4506 1.71298 19.3414L19.1818 16.8083L26.8677 1.12004C27.2027 0.436202 27.897 0.00196286 28.6585 6.63738e-06Z\" fill=\"white\"><\/path>\n<\/svg>\n<\/span> <span class=\"wprm-call-to-action-text-container\"><span class=\"wprm-call-to-action-header\" style=\"color: var(--wp--preset--color--background);\">Like this? <a href=\"#comment\">Rate and comment<\/a> below!<\/span><span class=\"wprm-call-to-action-text\"><\/span><\/span><\/div><\/div><\/div><\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>A complete guide to making Chinese bao buns with a fool-proof method. It includes many tips and troubleshooting FAQs that help you make them without fail.<\/p>\n","protected":false},"author":1,"featured_media":24700,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_stopmodifiedupdate":false,"_modified_date":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_wp_convertkit_post_meta":{"form":"-1","landing_page":"","tag":"0","restrict_content":"0"},"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[145,150],"tags":[],"class_list":{"2":"type-post"},"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Bao Buns, A Foolproof Recipe - Red House Spice<\/title>\n<meta name=\"description\" content=\"A complete guide to making Chinese bao buns with a fool-proof method. 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How to adapt?\",\"answerCount\":1,\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"A: Yes, all-purpose flour in some countries, such as Canada, Switzerland, etc, has 13g or more protein per 100g of flour. In this case, replace \u2155 of the flour with cornstarch for a fluffier texture.\",\"inLanguage\":\"en-US\"},\"inLanguage\":\"en-US\"},{\"@type\":\"Question\",\"@id\":\"https:\\\/\\\/redhousespice.com\\\/bao\\\/#faq-question-1670855741038\",\"position\":2,\"url\":\"https:\\\/\\\/redhousespice.com\\\/bao\\\/#faq-question-1670855741038\",\"name\":\"Q: Can I use whole-wheat flour?\",\"answerCount\":1,\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"A: Whole-wheat flour doesn\u2019t work well for this recipe. But you can use it to substitute \u2153 of the all-purpose flour. Adjust the water\\\/milk quantity if necessary.\",\"inLanguage\":\"en-US\"},\"inLanguage\":\"en-US\"},{\"@type\":\"Question\",\"@id\":\"https:\\\/\\\/redhousespice.com\\\/bao\\\/#faq-question-1670855756981\",\"position\":3,\"url\":\"https:\\\/\\\/redhousespice.com\\\/bao\\\/#faq-question-1670855756981\",\"name\":\"Q: Can I use baking powder only (or yeast only)?\",\"answerCount\":1,\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"A: You can\u2019t omit yeast for this recipe. However, you can skip baking powder and use the yeast-only method explained in my recipe for <a href=\\\"https:\\\/\\\/redhousespice.com\\\/steamed-bao-buns\\\/\\\">Baozi (Steamed Pork Buns)<\\\/a>.\",\"inLanguage\":\"en-US\"},\"inLanguage\":\"en-US\"},{\"@type\":\"Question\",\"@id\":\"https:\\\/\\\/redhousespice.com\\\/bao\\\/#faq-question-1670855781448\",\"position\":4,\"url\":\"https:\\\/\\\/redhousespice.com\\\/bao\\\/#faq-question-1670855781448\",\"name\":\"Q: My dough turned out too firm\\\/too sticky following your ratio. How to fix it?\",\"answerCount\":1,\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"A: That is because flour of different brands and types has slightly different water absorption capacities. Knead in a little more water if the dough is too firm. Add more flour if it appears to be overly soft.<br\\\/>Also, this could be caused by inaccurate measuring of flour. Using a kitchen scale is the most reliable method.\",\"inLanguage\":\"en-US\"},\"inLanguage\":\"en-US\"},{\"@type\":\"Question\",\"@id\":\"https:\\\/\\\/redhousespice.com\\\/bao\\\/#faq-question-1670855797740\",\"position\":5,\"url\":\"https:\\\/\\\/redhousespice.com\\\/bao\\\/#faq-question-1670855797740\",\"name\":\"Q: I find it difficult to make a smooth dough by hand. How to improve?\",\"answerCount\":1,\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"A: After the initial kneading to form a rough-looking dough, rest it for 10 minutes then knead again. This way it\u2019s much easier to achieve a smooth dough than to keep kneading without resting.\",\"inLanguage\":\"en-US\"},\"inLanguage\":\"en-US\"},{\"@type\":\"Question\",\"@id\":\"https:\\\/\\\/redhousespice.com\\\/bao\\\/#faq-question-1670855812822\",\"position\":6,\"url\":\"https:\\\/\\\/redhousespice.com\\\/bao\\\/#faq-question-1670855812822\",\"name\":\"Q: My buns don\u2019t rise much after steaming, why?\",\"answerCount\":1,\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"A: This means your buns aren\u2019t proofed long enough. The proofing time suggested in my recipe is a guide rather than a strict rule as the room temperature affects the proofing process. If it\u2019s cooler than 72\u00b0F (22\u00b0C) in yours, extend the time a little and vice versa.\",\"inLanguage\":\"en-US\"},\"inLanguage\":\"en-US\"},{\"@type\":\"Question\",\"@id\":\"https:\\\/\\\/redhousespice.com\\\/bao\\\/#faq-question-1670855825200\",\"position\":7,\"url\":\"https:\\\/\\\/redhousespice.com\\\/bao\\\/#faq-question-1670855825200\",\"name\":\"Q: Why do my buns have big air pockets after steaming?\",\"answerCount\":1,\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"A: There are two possible causes: 1. The dough hasn\u2019t been well kneaded causing uneven air distribution. 2. The buns have been over-proofed. Try to reduce the resting time a little next time (please refer to the question above).\",\"inLanguage\":\"en-US\"},\"inLanguage\":\"en-US\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Bao Buns, A Foolproof Recipe - Red House Spice","description":"A complete guide to making Chinese bao buns with a fool-proof method. 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How to adapt?","answerCount":1,"acceptedAnswer":{"@type":"Answer","text":"A: Yes, all-purpose flour in some countries, such as Canada, Switzerland, etc, has 13g or more protein per 100g of flour. In this case, replace \u2155 of the flour with cornstarch for a fluffier texture.","inLanguage":"en-US"},"inLanguage":"en-US"},{"@type":"Question","@id":"https:\/\/redhousespice.com\/bao\/#faq-question-1670855741038","position":2,"url":"https:\/\/redhousespice.com\/bao\/#faq-question-1670855741038","name":"Q: Can I use whole-wheat flour?","answerCount":1,"acceptedAnswer":{"@type":"Answer","text":"A: Whole-wheat flour doesn\u2019t work well for this recipe. But you can use it to substitute \u2153 of the all-purpose flour. Adjust the water\/milk quantity if necessary.","inLanguage":"en-US"},"inLanguage":"en-US"},{"@type":"Question","@id":"https:\/\/redhousespice.com\/bao\/#faq-question-1670855756981","position":3,"url":"https:\/\/redhousespice.com\/bao\/#faq-question-1670855756981","name":"Q: Can I use baking powder only (or yeast only)?","answerCount":1,"acceptedAnswer":{"@type":"Answer","text":"A: You can\u2019t omit yeast for this recipe. However, you can skip baking powder and use the yeast-only method explained in my recipe for <a href=\"https:\/\/redhousespice.com\/steamed-bao-buns\/\">Baozi (Steamed Pork Buns)<\/a>.","inLanguage":"en-US"},"inLanguage":"en-US"},{"@type":"Question","@id":"https:\/\/redhousespice.com\/bao\/#faq-question-1670855781448","position":4,"url":"https:\/\/redhousespice.com\/bao\/#faq-question-1670855781448","name":"Q: My dough turned out too firm\/too sticky following your ratio. How to fix it?","answerCount":1,"acceptedAnswer":{"@type":"Answer","text":"A: That is because flour of different brands and types has slightly different water absorption capacities. Knead in a little more water if the dough is too firm. Add more flour if it appears to be overly soft.<br\/>Also, this could be caused by inaccurate measuring of flour. Using a kitchen scale is the most reliable method.","inLanguage":"en-US"},"inLanguage":"en-US"},{"@type":"Question","@id":"https:\/\/redhousespice.com\/bao\/#faq-question-1670855797740","position":5,"url":"https:\/\/redhousespice.com\/bao\/#faq-question-1670855797740","name":"Q: I find it difficult to make a smooth dough by hand. How to improve?","answerCount":1,"acceptedAnswer":{"@type":"Answer","text":"A: After the initial kneading to form a rough-looking dough, rest it for 10 minutes then knead again. This way it\u2019s much easier to achieve a smooth dough than to keep kneading without resting.","inLanguage":"en-US"},"inLanguage":"en-US"},{"@type":"Question","@id":"https:\/\/redhousespice.com\/bao\/#faq-question-1670855812822","position":6,"url":"https:\/\/redhousespice.com\/bao\/#faq-question-1670855812822","name":"Q: My buns don\u2019t rise much after steaming, why?","answerCount":1,"acceptedAnswer":{"@type":"Answer","text":"A: This means your buns aren\u2019t proofed long enough. The proofing time suggested in my recipe is a guide rather than a strict rule as the room temperature affects the proofing process. If it\u2019s cooler than 72\u00b0F (22\u00b0C) in yours, extend the time a little and vice versa.","inLanguage":"en-US"},"inLanguage":"en-US"},{"@type":"Question","@id":"https:\/\/redhousespice.com\/bao\/#faq-question-1670855825200","position":7,"url":"https:\/\/redhousespice.com\/bao\/#faq-question-1670855825200","name":"Q: Why do my buns have big air pockets after steaming?","answerCount":1,"acceptedAnswer":{"@type":"Answer","text":"A: There are two possible causes: 1. The dough hasn\u2019t been well kneaded causing uneven air distribution. 2. The buns have been over-proofed. Try to reduce the resting time a little next time (please refer to the question above).","inLanguage":"en-US"},"inLanguage":"en-US"}]}},"jetpack_featured_media_url":"https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/12\/plain-and-filled-bao-buns-2-scaled.jpg","jetpack_shortlink":"https:\/\/wp.me\/s87UTD-bao","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/redhousespice.com\/wp-json\/wp\/v2\/posts\/24628","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/redhousespice.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/redhousespice.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/redhousespice.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/redhousespice.com\/wp-json\/wp\/v2\/comments?post=24628"}],"version-history":[{"count":0,"href":"https:\/\/redhousespice.com\/wp-json\/wp\/v2\/posts\/24628\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/redhousespice.com\/wp-json\/wp\/v2\/media\/24700"}],"wp:attachment":[{"href":"https:\/\/redhousespice.com\/wp-json\/wp\/v2\/media?parent=24628"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/redhousespice.com\/wp-json\/wp\/v2\/categories?post=24628"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/redhousespice.com\/wp-json\/wp\/v2\/tags?post=24628"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}