Bao buns
Try these soft, pillowy steamed buns with sticky kung pao style slow cooked chicken or pulled BBQ pork.
Serves 12  / 
Prep 1 hour 25 mins  / 
Cook 35


100ml Co-op semi-skimmed milk
½ tsp dried yeast
1½ tbsp caster sugar
250g Co-op plain flour
½ tsp salt
½ tsp baking powder
½ tbsp vegetable oil


Gently heat the milk with 50ml water until warm. Add the yeast and sugar and stir to combine
Put the flour in a bowl with the salt and baking powder
Make a well in the centre and add the liquid
Stir with a wooden spoon until the mixture comes together into a dough (add a splash more milk if the dough is dry), then transfer to a floured surface and knead for 10 mins, until smooth
Transfer to an oiled bowl and cover with cling film. Leave to prove in a warm place, for around 1 hour or until doubled in size
Roll the dough into a long sausage shape and then cut into 12 rounds
Shape into balls and then flatten
Roll each ball out then brush with oil
Put a chopstick in the middle and fold one side of the dough over the other
Place each on a square of baking paper and transfer to a tray
Cover with cling film and leave to prove again for around 20 mins
Bring a pan of water to a simmer
Place 4 buns in a bamboo steamer and cover
Place the steamer over the pan and steam for 12-15 mins, or until puffed up
Remove from the steamer and leave to cool slightly
Repeat until all the buns are cooked
Prise open and stuff with a filling of your choice


If your Batch cooking try store in your Nutrifresh Vacuum Container!