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5 from 2 votes

No Knead Steamed Buns

These No knead steamed buns (also known as Bao buns) are light, fluffy breads filled with your favorite meat, chicken or veggies.
Course LUNCH
Cuisine Chinese
Prep Time 30 minutes
Cook Time 10 minutes
Resting time 1 hour 20 minutes
Total Time 2 hours
Servings 8 steamed buns

Ingredients

  • 2 cups (250 g) cake or all purpose flour
  • 1 teaspoon (3 g) instant dry yeast
  • 1 teaspoon (4 g) white granulated sugar
  • ¼ teaspoon salt
  • ¾ cup (177 ml) lukewarm water

Instructions

  • Whisk together flour, yeast,salt and sugar in a medium bowl
  • Stir in the warm water and mix with a rubber spatula to form a soft dough. The dough will be slightly sticky and that is okay.
  • Place the dough in another bowl which has been lightly brushed with oil. Cover the bowl and leave the dough to rise for 1 hour or until double in size.
  • After the dough has risen, turn it out onto a lightly floured board. Knead the dough for about a minute, to get rid of any air bubbles.

Roll and shape the dough

  • Portion the dough out into 8 to 10 pieces and roll each portion into a ball.
  • Roll out each ball into a 4 inch (10cm) wide and 5 inch(11cm) long oval shape.
  • Lightly brush the top of the rolled out dough. This will prevent sticking, making the bun easier to open up once steamed.
  • Fold the dough in half, with the oiled part on the inside.

Allow shaped dough to rise (20 minutes)

  • Place the shaped buns on cut out pieces of parchment paper and allow to rise again for 20 minutes. This rise will ensure the buns have a soft texture once steamed.

Steam the buns

  • Pick up the buns with the parchment paper still under it and place into the steamer.
  • Do not overcrowd the steamer. The buns expand while steaming. Allow room of at least 1 inch (2 cm) between each bun in the steamer.
  • Cover the steamer with the towel wrapped lid. Place the steamer on the stove over medium heat.
  • Turn on the heat only once you place the steamer on the stove. This will ensure that the temperature in steamer rises gradually.
  • Cook the buns covered over medium heat. As soon as you see the steam coming out of the pot, turn the stove down to medium low heat. 
  • Set the timer now for 8 minutes: Start timing the cooking now and steam the buns for 8 minutes.
  • Turn off the stove: After 8 minutes, turn off the stove BUT LEAVE THE LID ON THE POT FOR A FURTHER 5 MINUTES.
  • Buns deflate when exposed to sudden temperature change: If you remove the lid immediately after cooking, you risk the buns deflating due to the sudden change in temperature. 
  • After 5 minutes, the buns are ready to be removed from the steamer. 
  • You can fill and eat them immediately or refrigerate or freeze for later.

Notes

What type of flour to use
  • You can use all purpose or cake flour. I prefer and use cake flour as it produces softer results.
 
Type of yeast:
  • Always read the label on the yeast package confirming whether it is active dry yeast or instant/fast acting yeast. Follow the instructions above according to the type of yeast you have. You just need to change the order of the steps. The bread comes out exactly the same!
  • Active dry yeast needs to be activated in the liquid before adding to the dry ingredients.
  • I always use fast-acting instant dry yeast in my bread recipes. This type of yeast is added directly to the flour and does not need to be dissolved in water first. It is really convenient and easy to work with.
 
Water temperature:
  • The water should be warm NOT hot. If you have a thermometer, it should read between 110°-120° F (43°-48°C).
 
You can use your metal or traditional steamer for these buns. If you do not have a steamer, here are instructions to assemble a homemade steamer
  • Add water to a deep pot or wide skillet.
  • Place a small bowl into the pot. The bowl should not be covered by the water.
  • Next place a plate over the bowl (I used the removable base of a cake pan)
  • The water in pot must not touch the bottom of the plate.
  • Tie the lid of the pot with a kitchen towel to cover the steamer. The kitchen towel will absorb the water from the steam and prevent it from dripping on to the buns.
 
Storing and reheating
  • In the fridge: Store for up to 4 days in an airtight container.
Reheat in the microwave for a few seconds. Alternately reheat in the steamer for about 2 minutes for a softer result.
  • In the freezer: Allow the cooked buns to cool completely before placing in a freezer safe bag or container. Freeze for up to 3 months.
Reheat in the microwave: Allow to defrost before warming in the microwave for about 1 to 2 minutes.
In the steamer: Place steamed buns directly from frozen into the steamer. Steam for about 2 to 3 minutes until fully warmed through.

Nutrition

Serving: 1 bun | Calories: 121kcal | Carbohydrates: 25g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 74mg | Fiber: 1g | Sugar: 1g | Calcium: 5mg | Iron: 1mg
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