Steamed Bun Dough

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.

Cuisine: Chinese

Courses: Baked Goods

Difficulty: Intermediate

Servings: 6

Calories: 709.0

Dietary: Vegetarian

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

2 1/4 cup Bleached flour
1/2 cup Sugar
1 1/2 ounce Water
3 1/2 teaspoon Baking powder
3 ounce Milk
2 tablespoon Lard

Directions

1
Combine flour, baking powder, and sugar in a large bowl or on a clean work surface.
2
Make a well in the center of the dry ingredients.
3
Gradually pour milk into the well, using your fingers to mix it into the flour until absorbed.
4
Add water and continue mixing to form a shaggy dough.
5
Incorporate lard in small pieces, working it into the dough until evenly distributed.
6
Knead the dough vigorously for 12 to 15 minutes until it becomes smooth, elastic, and pulls away from the surface.
7
Cover the dough with a damp cloth and let it rest for 1 hour.
8
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.

Keywords: steamed buns, chinese dough, bao, flour, sugar, lard, baking powder, milk, water, kneading, resting, homemade, soft bread, filling base, traditional

Read it online: https://www.chefs-mate.com/recipe/steamed-bun-dough/