Fluffy bao buns filled with savory minced meat. The dough is simple and quick-rising, while the filling uses few ingredients but delivers rich flavor, especially through roasted Sichuan pepper. Techniques include salt-free dough fermentation, toasted pepper aromatic enhancement, and cold-start steaming.
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Adapted from a video by Morgane Recipes
BAO with a Tasty Meat Filling 💖 Easy and Foolproof Recipe for a Fluffy Bun Dough
parchment paperfor placing buns on steamer~14 discsest.
Steps
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1
Pour 4 cups of all-purpose flour into a large bowl, add 1 teaspoon of sugar, and mix.
2
Dissolve 1 teaspoon plus 1/4 teaspoon of yeast in 1 cup plus 2 tablespoons of warm water at about 32°C, stirring well.
3
Gradually add the yeast mixture to the flour while mixing, using chopsticks or a spatula to prevent sticking. Once the flour absorbs the liquid, knead to form a ball.
4
Cover the bowl and let rest for 5 minutes to make the dough less sticky and easier to handle.
5
Knead for 2 minutes. The dough intentionally contains no salt to speed up yeast fermentation. Cover and let rise at room temperature for 40 minutes until doubled in size.
6
Toast 1/2 teaspoon of Sichuan pepper over low heat for about 4 minutes, stirring occasionally. Once fragrant, grind the toasted pepper to intensify its aroma.
7
Cut 1 pound of pork (or chicken or beef) into pieces without mincing too finely for a pleasant texture.
8
Season the meat with 2 tablespoons light soy sauce, 1/4 teaspoon dark soy sauce, 2 tablespoons oyster sauce, 1/2 teaspoon salt, 1 teaspoon sugar, 1/2 teaspoon ground pepper, the toasted Sichuan pepper, 1 minced garlic clove, and 1 teaspoon grated ginger.
9
Mix everything using circular motions until all the sauces are absorbed and the meat becomes sticky.
10
Add 4 tablespoons of water or broth which will become flavorful juice during steaming and soak into the bun skin. Mix again until the meat absorbs all the liquid.
11
Add 1 tablespoon of toasted sesame oil and 1 tablespoon of vegetable oil for more flavor and tenderness, mixing again until the filling is sticky.
12
Slice two spring onions (or leek whites) and add to the filling, mixing well.
13
After 40 minutes, check if the dough has doubled in size. Lightly dust the work surface with flour, place the dough on it, and press to remove gas bubbles.
14
Shape the dough into a long sausage, cut into 14 equal pieces of about 2 ounces each, roll each into a ball, and keep covered.
15
Cut 14 parchment paper discs about 3.5 inches in diameter. Take the first dough ball, spread it slightly by hand, then use a rolling pin to widen it to about 5 inches in diameter with a thicker center.
16
Place about 1 tablespoon of filling in the center. Enclose it without worrying too much about aesthetics—simply pinch the dough over the filling and adjust the shape. Or make traditional pleats by placing your left thumb on the filling, right thumb inside the dough, and right index finger outside, gradually pinching pleats while rotating until fully sealed.
17
Place each bun on parchment paper and set in the bamboo steamer basket. Let rest uncovered for 30 minutes to allow the dough to rise again.
18
Place the basket on a pot with water without turning on the heat and cover with the lid. Then turn heat to high and cook for 20 minutes. Starting from cold allows the buns to continue rising slightly.
19
Turn off the heat but do not remove the lid. Let rest for 10 minutes to avoid thermal shock that would cause the bun skin to contract.
20
The bao buns are ready. The dough is soft and doesn't deflate, with the inner side soaked in delicious meat juices and flavorful filling. They can be prepared in advance and frozen after cooking. To reheat, steam for 10 minutes, or pan-fry in a little oil over low heat with 1 tablespoon water covered for 5 minutes, then uncovered for 4 minutes to soften the skin and lightly toast the bottom.
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