Quick and Easy Bao Buns for Every Meal
These Quick and Easy Bao Buns are soft, fluffy, and wonderfully light. Made with simple pantry ingredients, they deliver authentic texture and flavor without the long wait. Whether filled with chicken, beef, tofu, or vegetables, these buns bring warm comfort and delicious simplicity to every meal.
- Prep Time: 1 hour 20 minutes
- Cook Time: 10
- Total Time: 1 hour 30 minutes
- Yield: 12 1x
Ingredients
Scale
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon instant yeast
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup warm milk (or warm water)
- 2 tablespoons vegetable oil
Instructions
- Activate the Yeast:
In a small bowl, combine the warm milk, sugar, and yeast. Stir gently and let the mixture sit for about 10 minutes until slightly frothy on top. This ensures the yeast is active and ready. - Mix the Dry Ingredients:
In a large mixing bowl, whisk together the flour, baking powder, and salt. Make a small well in the center to pour in the liquid later. - Combine Wet and Dry Ingredients:
Pour the yeast mixture into the flour mixture, then add the vegetable oil. Using a wooden spoon or your hands, mix until a rough dough begins to form. The dough should start to come together without sticking excessively to your hands. - Knead the Dough:
Transfer the dough onto a clean, lightly floured surface. Knead for about 8–10 minutes until it becomes smooth, elastic, and soft. If it feels too sticky, sprinkle a little more flour, but keep the dough moist enough to stretch easily. - First Rise:
Lightly grease a clean bowl and place the dough inside. Cover it with a damp cloth and let it rest in a warm place for about 1 hour, or until the dough has doubled in size. - Shape the Buns:
Once the dough has risen, gently punch it down to release trapped air. Roll it out on a floured surface to about ¼ inch thickness. Use a round cutter (or glass) to cut circles from the dough. Brush one side of each circle lightly with oil, then fold it in half to form the signature bao shape. Place each folded piece on a small square of parchment paper. - Second Rise:
Arrange the buns on a tray, cover with a damp cloth, and let them rest again for 30 minutes. This second rise ensures they remain airy and soft. - Steam the Buns:
Prepare a steamer by bringing water to a steady boil. Line the steamer with parchment paper to prevent sticking. Place the buns inside, leaving enough space between each one. Steam over medium-high heat for 10 minutes. When finished, lift the lid carefully to avoid condensation dripping onto the buns. - Serve Warm:
Once steamed, the bao buns should look light, fluffy, and slightly glossy. Serve them warm, filled with your choice of ingredients such as shredded chicken, beef, or vegetables.
Notes
Always use warm (not hot) liquid to activate the yeast — too much heat can kill it.
For a shinier surface, lightly brush the buns with oil before steaming.
Leftover buns can be stored in an airtight container and re-steamed for 3–5 minutes before serving.
If desired, the dough can rest overnight in the refrigerator for deeper flavor.