Cookbook

the Steam Zone
™
SFS800BSS
Steamed Bao Buns
1
Prep  minutes  . hours rising time for the dough /
Cook  minutes (steaming in batches)
2
Makes  approx.
1 tablespoon plus 1 teaspoon active dry yeast
4 ¼ cups (640g) bread flour
⅓ cup (65g) sugar
1 tablespoon salt
½ teaspoon baking powder
½ teaspoon baking soda
⅓ cup vegetable oil, plus a little extra
Method
Stir together the yeast and  ½ cups (ml)
tepid warm water in the bowl of a stand
mixer fitted with a dough hook. Add the flour,
sugar, salt, baking powder, baking soda and
oil and mix on the lowest speed setting for 
to  minutes until the dough comes together
and is smooth. Place dough into a bowl and
lightly coat with oil. Cover the bowl with a
dry kitchen towel and put in a warm and
draftfree place until the dough has doubled
in size (about  hour).
Punch the dough down and turn it out onto
a lightly floured work surface. Gently roll out
the dough to  cm thickness.
Using a round cookie cutter of cm in
diameter cut  circles. Lightly grease one
side of the circle then fold over and lightly
press together.
Let them rise for  minutes. While they’re
rising, cut out x  cm squares of baking
paper.
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To steam the buns, working in batches of ,
place buns on top of the large steaming tray
and cover with the stainless steel steaming
lid.
Fill water tank up to the MAX fill line with
cold tap water. Press the STEAM button to
select HIGH. Press the arrow up to select 
minutes. Press START.
You can use the buns immediately and fill
with the sticky pork belly and cucumber
pickle (see pork belly recipe) or allow them to
cool completely.
Tip:
To reheat buns from room temp: Steam on on HIGH
for  minutes.
To store cold buns, put them in freezer bags or
containers and freeze for up to  months. Reheat
frozen buns in the steamer on LOW for  minutes,
until puy, soft, and warmed through.
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