For many centuries in Asia the simple bao bun has been popular and recently this delicious treat has become a popular staple in restaurants all over the world. Use your rice cooker STEAM function for optimal cooking of this doughy delight.
AuthorHungry PandaCategoryVegDifficultyIntermediatePut the dry ingredients into the bowl of a free- standing mixer fitted with a dough hook attached
(if available).
Mix the liquid ingredients together into a measuring jug. Slowly pour the liquid into the mixer while
kneading on a low speed for around 2 minutes until all the water is mixed into the flour. Once mixed turn the speed up to high for a further 2 minutes until the dough has a smooth yet tacky feel to it.
Once the dough has been well kneaded, dust with 2 tbsp of flour, scraping off any extra dough on the sides of the bowl.
Shape the dough into a ball and coat it with 1 tbsp of vegetable oil. Put the dough back into the bowl.
Cover with a damp cloth in a warm, preferably moist, draft-free location (such as inside a room temperature oven) for 1–1.5 hours.
Once the dough has doubled in size, you can then shape it into whatever shape you wish before
steaming.
Fill your rice cooker bowl to the white rice level 2 line and place the buns into your steaming basket.
Close lid and press STEAM function on your rice cooker. Steaming time will vary between 10–15
minutes depending on the shape and size of your finished buns (the thinner the bun, the shorter the steaming time).
Ingredients
Directions
Put the dry ingredients into the bowl of a free- standing mixer fitted with a dough hook attached
(if available).
Mix the liquid ingredients together into a measuring jug. Slowly pour the liquid into the mixer while
kneading on a low speed for around 2 minutes until all the water is mixed into the flour. Once mixed turn the speed up to high for a further 2 minutes until the dough has a smooth yet tacky feel to it.
Once the dough has been well kneaded, dust with 2 tbsp of flour, scraping off any extra dough on the sides of the bowl.
Shape the dough into a ball and coat it with 1 tbsp of vegetable oil. Put the dough back into the bowl.
Cover with a damp cloth in a warm, preferably moist, draft-free location (such as inside a room temperature oven) for 1–1.5 hours.
Once the dough has doubled in size, you can then shape it into whatever shape you wish before
steaming.
Fill your rice cooker bowl to the white rice level 2 line and place the buns into your steaming basket.
Close lid and press STEAM function on your rice cooker. Steaming time will vary between 10–15
minutes depending on the shape and size of your finished buns (the thinner the bun, the shorter the steaming time).
For fillings you could use crispy chicken or duck, BBQ tofu/seitan or tempeh, pan fried mushrooms and chives, braised pork belly….the choice is yours