Bao buns are very much like bread. Depending on the ingredients, there are small nuances to each type and I will say that this particular bao bun recipe results in uber soft and fluffy buns.

A lot of this “fluff” has to do with the baking powder and soda that is added to the mix. Your basic bao bun recipe may not have that and so they also don’t rise and puff up as big once you steam it.

CHINESE FLUFFY BAO BUNS RECIPE

(MAKES 12 BUNS)

  • 2 1/3 cups all-purpose flour
  • 1 cup warm water
  • 1 teaspoon yeast
  • 2 tablespoons sugar
  • pinch salt
  • 1 teaspoon coconut oil
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • vegetable oil for brushing

Directions

  1. Mix the yeast, warm water and sugar in a mixing bowl. Let yeast sit for about 5 minutes until it starts to bubble.
  2. In a separate bowl, mix together the flour, salt, baking powder and baking soda.
  3. Add the flour mixture into the yeast liquid. Then add in the coconut oil.
  4. Using the dough hook attachment, mix the dough on low until combined. Then turn up the speed to medium and knead for another 3-4 minutes. Let dough rest for 1-2 hours until it has doubled in size.
  5. Turn dough out onto a floured surface. Knead for another 1-2 minutes. Divide the dough into 12 balls.
  6. Dough can be rolled out, filled, or shaped into balls.
  7. Place dough, filled or otherwise, onto parchment paper.
  8. Place into steamer and steam for 12 minutes. Buns can be frozen after it has cooled.