Easy Steamed Bread

Steamed bread is unique, delicious and much easier than the usual bread in my opinion. These are light, fluffy and the perfect thing to encase any filling, be it sweet or savoury. Make pork and chive pleated baos or the infamous gua bao and even plain steamed bread known as mantou.

RECIPE

Ingredients

2 tsp (8g) instant dry yeast (Angel brand)
½ cup (130-135 ml)  warm water
1 tsp sugar

2 cups low protein /plain flour
1 cup wheat/ potato starch
2 Tbsp sugar
1 tbsp salt

¼ cup (62.5ml) canola/neutral oil
¼ cup (62.5ml) milk of choice ( or just make this water if none)

Method

1. create your levain / raising agent. Mix the yeast, warm water and sugar in a bowl for around 5-10 minutes or until frothy

2. in a large bowl, mix your dry ingredients - flour, starch, sugar and salt.

3. pour your oil, milk and yeast milk into the dry mix. combine and knead until it’s a smooth ball. Shouldn’t take longer than 5 minutes

4. cover with cling film or a damp towel for around 30 mins to an hour. it should have risen by half.

5. knead dough again, pushing out the air created. now you can create baos, taco baos, classic mantou or shape as you please!

6. make sure you leave your dough to rise for at least 15-30 minutes before steaming them. They should puff up and dent but bounce back when poked.

7. steam over a rolling boil, once you see steam come from the lid, then time for 10-12 minutes if just bread, or for 15-18 minutes for meat fillings.

one dough to rule them all

Make your own Gua Bao | Steamed Bread Taco

Gua Bao | Steamed Bread Taco

Roll out your bao dough to about 0.5 thickness.
Using a 8cm / 3 in circle cutter punch them out
Oil one half and fold, then roll lightly over it to push out the air

Leave to rise for a second proof for around 15-25 minutes,
they should look puffy and light

Steam over boiling water for around 10-12 minutes.
Let cool slightly and then add your fillings !

Step by Step video to making delicious juicy meat baos

Pleat Baos | Filled Steam Buns

My family loves a mix of fatty pork mince, chives, cabbage and shiitake mushrooms. My mum loves adding oyster sauce.
wrappers are thinner at the edge so when you pleat it will have an even amount of bread all round.

leave to rise before steaming for around 15-20 minutes
steam over boiling water for 15-18 minutes to ensure filling is cooked through.

Baos for Easter! I shaped the hearts, lil gold nuggies, coins and wrapped it around the ‘no face’/ kaonashi to make bao within bao. Added cacao powder and extra sugar.