Fluffy Bao Buns

Add sugar and yeast to the water. Stir well and set aside for 5 minutes. If you do not want sugar, just skip it. Since we are using the single proofing method in this recipe, the key is not to activate the yeast before we finish the shaping process. So if your room temperature is higher than 18 degrees C. Use chilled water.

Add the liquid to the flour in a stand mixer bowl. And we start to make the dough. (If you plan to hand-knead, pour the water with yeast slowly into the bowl with flour and stir with a chopstick).

Knead for 1 minute at slow speed and then add oil. Then continue kneading for at least 10 minutes at slow speed until the dough is super smooth, elastic, and whiter in color.

I recommend using a stand mixer for single-proofing dough, as the warmth from hands can raise the temperature of the dough, leading to premature fermentation and further case the failure of the smooth surface.

If you don't have a stand mixer, wearing a plastic wrapper can stop the temperature from passing through the dough.

Slightly dust the operating board to avoid being sticky.

Further, shape it into a long log. Try to make it as even as possible. Divide the log into 6 portions.

Knead each small piece for a couple of minutes until very smooth, and then roll out the wrapper into an oval shape.

Place a parchment paper in the middle and fold the other half up to form a half oval shape.

Please the buns into a lined steamer. If it is warm, cover the lid and start the proofing process.

If it is very cold, remove the lid, place it in an oven, and place it in a large cup of hot boiling water. Cover the lid of the oven and let it rise inside.

It may take around 30 minutes to 1 hour for the proofing method. Check frequently until the buns are 1.5 times in size.

Use high fire first and then lower the fire after you see the vapor coming out from the lid. Steam for 13 minutes.

Remember to let it stand for another 5 minutes before opening the lid. Here we are, super easy, simple, and fluffy steamed buns.