My sister made bao buns not too long ago , i saw her on instagram post . We don’t live near from each other , she lives on the other side of the world , but we usually keep in touch through social media . So i saw her bao buns , and i mentioned she should teach me how to make it . In return she said ” you’re kidding right ? ” LOL .. She’s a pastry chef but bread dough isn’t really her forte , and i am on the other hand , love making bread stuff . She probably thought i wasn’t serious when i asked her to teach me . <\/p>\n\n\n\n
Bao buns is basically Chinese steam bread . Just like you would to make any other basic bread , except it’s not even baked , it is steamed . Like many other chinese breakfast stuff ( dim sum ) . It is small , probably 2-3 bites for 1 bao buns . When i was younger , i used to eat Baozi ( in Indonesia , we call it bakpao ) quite often , with so many different fillings inside . Similar , baozi , usually it’s closed buns . Bao buns is like a taco , it’s open and you can fill it with filling of your choice . I am not from China , so i am not 100% sure what’s the difference with the name . LOL <\/p>\n\n\n\n
So this recipe i adapated from youtube , and it’s super easy , just make sure to adjust any liquid if you need it , as with many other bread dough . If you don’t have bamboo steamer , it’s fine . I have the big pot that people usually use to make tamales , and i just line them with cofffee liner , and wrap the lid with kitchen towel to prevent the water to drip back down . <\/p>\n\n\n\n
The filling i choose was easy , just using chicken , i will include the recipe below , but i don’t have any exact measurement , since i pretty much eyeball stuff . At least it will give you idea what seasonings i use .<\/p>\n\n\n\n<\/figure>\n\n\n\n
Ingredients : <\/h4>\n\n\n\n
1\/3 cup of warm water <\/li>
1\/2 cup of milk ( i actually used half and half ) <\/li>
2 tbsp of yeast <\/li>
4 tbsp of sugar<\/li>
1\/4 tsp baking powder<\/li>
1\/4 tsp kosher salt <\/li>
2 1\/4 cups of flour ( i’d start with 2 1\/4 cup and will add more flour as needed ) <\/li>
2 tbsp canola oil <\/li><\/ul>\n\n\n\n
Directions :<\/h4>\n\n\n\n
In a large mixing bowl , add all ingredients , and use the dough hook , let the machine knead it until it’s quite elastic . <\/li>
It will take 5 to 8 minutes . Take it out from the bowl . Shape into a ball , place seam side down , let it rise in warm area until double in size . About 90 minutes <\/li>
Deflate the dough , let it sit for 5 minutes , covered , flatten the dough . Use a rolling pin , roll it flat about 1\/4 inch thickness . Use a 3 inches biscuit cutter if you have to cut them in circle shape , as many as possible . <\/li>
Brush lightly with oil , then fold them in half , then flatten them up with the rolling pin again . Do this to all of them . Place them on the steamer ( i lined my steamer with coffee filter ) , don’t steam it yet , it will need to proof .<\/li>
Let it proof for 35 minutes , and it should puff up by now . <\/li>
Steam for 8-10 minutes . Done , let it cool <\/li><\/ul>\n\n\n\n
For the chicken fillings : <\/h4>\n\n\n\n
Chicken thighs , boneless and skinless<\/li>
chinese five spice powder , i actually didn’t have them , but i replaced it with cinnamon powder , fennel , cloves and star anise ( minus the schezuan pepper ) <\/li>
fresh ginger <\/li>
garlic <\/li>
onion <\/li>
salt and pepper <\/li>
oyster sauce <\/li>
soy sauce<\/li>
indonesian sweet soy sauce ( if you don’t have it , i would just add brown sugar ) <\/li><\/ul>\n\n\n\n
Mix the chicken with all ingredients in a bowl and let it marinade for about 30 minutes or so . Heat oil in a large skillet , place the chicken thighs in the skillet , with the marinade , cook for 5 minutes , then flip it on the other side , cover with the lid , turn it down to low . For a good 10-20 minutes . Depending how big the chicken is , it should be done by now . Cool , then shred the chicken , put it back into the skillet . Add cornstarch and cook for few minutes . Add water and keep cooking for few more minutes . Use this as the filling for the bao , if you have leftovers , you can always save and eat it later with jasmine rice .<\/p>\n\n\n\n<\/figure>\n","protected":false},"excerpt":{"rendered":"
My sister made bao buns not too long ago , i saw her on instagram post . We don’t live near from each other , she lives on the other side of the world , but we usually keep in touch through social media . So i saw her bao buns , and i mentioned she should teach me how to make it . In return she said ” you’re kidding right ? ” LOL .. She’s a pastry chef but bread dough isn’t really her forte , and i am on the other hand , love making bread stuff . She probably thought i wasn’t serious when i asked her to teach me . Bao buns is basically Chinese steam bread . Just like you would to make any other basic bread , except it’s not even baked , it is steamed . Like many other chinese breakfast stuff ( dim sum ) . It is small , probably 2-3 bites for 1 bao buns . When i was younger , i used to eat Baozi ( in Indonesia , we call it bakpao ) quite often , with so many different fillings inside . Similar , baozi , usually it’s closed buns . Bao buns is like a taco , it’s open and you can fill it with filling of your choice . I am not from China , so i am not 100% sure what’s the difference with the name . LOL So this recipe i adapated from youtube , and it’s super easy , just make sure to adjust any liquid if you need it , as with many other bread dough . If you don’t have bamboo steamer , it’s fine . I have the big pot that people usually use to make tamales , and i just line them with cofffee liner , and wrap the lid with kitchen towel to prevent the water to drip back down . The filling i choose was easy , just using chicken , i will include the recipe below , but i don’t have any exact measurement , since i pretty much eyeball stuff . At least it will give you idea what seasonings i use . Ingredients : 1\/3 cup of warm water 1\/2 cup of milk ( i actually used half and half ) 2 tbsp of yeast 4 tbsp of sugar 1\/4 tsp baking powder 1\/4 tsp kosher salt 2 1\/4 cups of flour ( i’d start with 2 1\/4 cup and will add more flour as needed ) 2 tbsp canola oil Directions : In a large mixing bowl , add all ingredients , and use the dough hook , let the machine knead it until it’s quite elastic . It will take 5 to 8 minutes . Take it out from the bowl . Shape into a ball , place seam side down , let it rise in warm area until double in size . About 90 minutes Deflate the dough , let it sit for 5 minutes , covered , flatten the dough . Use a rolling pin , roll it flat about 1\/4 inch thickness . Use a 3 inches biscuit cutter if you have to cut them in circle shape , as many as possible . Brush lightly with oil , then fold them in half , then flatten them up with the rolling pin again . Do this to all of them . Place them on the steamer ( i lined my steamer with coffee filter ) , don’t steam it yet , it will need to proof . Let it proof for 35 minutes , and it should puff up by now . Steam for 8-10 minutes . Done , let it cool For the chicken fillings : Chicken thighs , boneless and skinless chinese five spice powder , i actually didn’t have them , but i replaced it with cinnamon powder , fennel , cloves and star anise ( minus the schezuan pepper ) fresh ginger garlic onion salt and pepper oyster sauce soy sauce indonesian sweet soy sauce ( if you don’t have it , i would just add brown sugar ) Mix the chicken with all ingredients in a bowl and let it marinade for about 30 minutes or so . Heat oil in a large skillet , place the chicken thighs in the skillet , with the marinade , cook for 5 minutes , then flip it on the other side , cover with the lid , turn it down to low . For a good 10-20 minutes . Depending how big the chicken is , it should be done by now . Cool , then shred the chicken , put it back into the skillet . Add cornstarch and cook for few minutes . Add water and keep cooking for few more minutes . Use this as the filling for the bao , if you have leftovers , you can always save and eat it later with jasmine rice .<\/p>\n","protected":false},"author":16,"featured_media":9222,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-9221","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food"],"_links":{"self":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/9221","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=9221"}],"version-history":[{"count":2,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/9221\/revisions"}],"predecessor-version":[{"id":9258,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/9221\/revisions\/9258"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/media\/9222"}],"wp:attachment":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=9221"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=9221"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=9221"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
![\"\"](\"https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/07\/20200717_192258-01-768x1024.jpeg\")
<\/figure>\n\n\n\n![\"\"](\"https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/07\/20200717_192311-01-1024x827.jpeg\")
<\/figure>\n","protected":false},"excerpt":{"rendered":"