banh bao recipe
Servings Prep Time
3people 20minutes
Cook Time
45minutes
Servings Prep Time
3people 20minutes
Cook Time
45minutes
Ingredients
For the dough
For the filling
Instructions
  1. In a small bowl, mix warm milk with sugar, then sprinkle yeast over it. Let it sit for 5-10 minutes until the yeast is activated and bubbly. In a large bowl, combine all-purpose flour, cornstarch, and salt. Make a well in the center. Add the yeast mixture and vegetable oil to the well. Gradually mix the wet ingredients with the dry ingredients until a dough forms. Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic. If the dough is too sticky, add a bit more flour as needed. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1-1.5 hours, or until it doubles in size.
  2. Heat a bit of oil in a pan over medium heat. Add minced garlic and onions, sauté until fragrant. Then add the ground pork and stir-fry until it’s no longer pink. Add soy sauce, oyster sauce, sugar, pepper, and sesame oil to the pork. Stir in diced mushrooms and cook for another 3-4 minutes until everything is well combined. Dissolve cornstarch in a little water and stir it into the pork mixture to thicken. Remove the filling from the heat and let it cool. Boil the quail eggs, peel them, and set them aside. If you are using regular eggs, cut them into halves
  3. Once the dough has risen, punch it down and divide it into equal portions (about 8-10 pieces, depending on the size you prefer). Roll each dough portion into a ball, then flatten it into a disk about 4-5 inches in diameter. Place a spoonful of the pork mixture in the center of each disk, adding a quail egg (or half of a regular egg) on top. Pinch the edges of the dough to seal the bun, ensuring the filling is enclosed tightly. Place the filled buns on parchment paper squares, cover them, and let them rest for another 10-15 minutes.
  4. Bring water to a boil in a steamer pot. Line the steamer trays with parchment paper to prevent sticking. Place the buns in the steamer, ensuring there’s space between each one as they will expand. Steam over medium heat for about 15-20 minutes until the buns are puffed up and fully cooked.
Recipe Notes

Tips:

  • If you prefer a fluffier bun, you can substitute half the all-purpose flour with cake flour.
  • Adjust the filling to your preference, adding other ingredients like carrots, peas, or glass noodles for a different flavor.
  • For freezing, wrap each steamed bun in plastic wrap and store it in the freezer. Re-steam or microwave when ready to eat.
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