This versatile dough recipe creates the perfect base for traditional Chinese steamed buns (bao). Combining bleached flour, sugar, and a touch of lard, it yields a tender, slightly sweet crumb that is soft and pillowy. The addition of baking powder ensures a light rise, while the lard contributes to a smooth, elastic texture that holds fillings beautifully. Ideal for breakfast or as a side dish, this dough can be stuffed with savory pork, sweet red bean paste, or left plain for dipping in sauce. It’s a comforting, homemade staple that brings authentic flavor and texture to your table with minimal effort.
Steamed Bun Dough
Description
This versatile dough recipe creates the perfect base for traditional Chinese steamed buns (bao). Combining bleached flour, sugar, and a touch of lard, it yields a tender, slightly sweet crumb that is soft and pillowy. The addition of baking powder ensures a light rise, while the lard contributes to a smooth, elastic texture that holds fillings beautifully. Ideal for breakfast or as a side dish, this dough can be stuffed with savory pork, sweet red bean paste, or left plain for dipping in sauce. It&# 226;ÂÂs a comforting, homemade staple that brings authentic flavor and texture to your table with minimal effort.Ingredients
Directions
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Combine flour, baking powder, and sugar in a large bowl or on a clean work surface.
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Make a well in the center of the dry ingredients.
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Gradually pour milk into the well, using your fingers to mix it into the flour until absorbed.
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Add water and continue mixing to form a shaggy dough.
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Incorporate lard in small pieces, working it into the dough until evenly distributed.
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Knead the dough vigorously for 12 to 15 minutes until it becomes smooth, elastic, and pulls away from the surface.
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Cover the dough with a damp cloth and let it rest for 1 hour.
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Shape the rested dough into buns or desired forms before steaming.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 709.0kcal
- % Daily Value *
- Total Fat 9.6g15%
- Saturated Fat 3.7g19%
- Cholesterol 1.5mg1%
- Sodium 645.5mg27%
- Total Carbohydrate 137.5g46%
- Dietary Fiber 3.6g15%
- Sugars 34.2g
- Protein 16.1g33%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This dough should be used within 1 to 2 hours after resting for best results.
Do not freeze this dough as it does not hold up well to freezing.
If you have leftover dough, you can use it as a starter for future batches. Mix 1/2 lb of the leftover starter with 1 cup flour, 2 1/2 tsp baking powder, 1/3 cup sugar, 1 tbsp hot water, and 2 tbsp lard. Knead for 12-15 minutes as directed above.
Many Chinese chefs prefer using a starter-based dough for a more complex, authentic flavor profile.
