Perfect these trending beauties with this step by step recipe. Fill with a variety of delicious things and revel in the fluffy goodness of baozi.
- ⅔ cup warm water
- 2 tsp instant yeast
- 1 ½ tbsp caster sugar
- 1 tbsp canola oil plus extra for greasing and brushing
- 1¼ cups plain flour, plus extra for dusting
- 1 tsp salt
- ¼ tsp baking soda
- In a small bowl, dissolve the yeast and sugar in the warm water, whisking together. Let the mixture sit for 4 to 6 mins, until the yeast starts to get foamy and bloom. Stir in the oil and set aside.
- In a bowl, sift in the flour, salt and baking soda together. Add to the dry ingredients the yeast mixture and stir using a rubber spatula.
- Using the dough hook on a stand mixer, or kneading by hand against a lightly floured work surface, knead the dough for 5-10 mins or until smooth. Cover the dough with a damp kitchen towel and let the dough rest for 1½ to 2 hours or until it has doubled in size.
- Once the dough is set roll the dough into a long sausage shape, roughly 3cm thick, then cut into 3cm wide pieces. Roll pieces into a ball and leave to rest for 5 mins.
- Using a rolling pin, roll out each ball, into an oval shape keeping each piece about 3mm thick. Now brush the surface of each dough piece with oil as well as brushing a little oil over a chopstick.
- Carefully lay the oiled chopstick in the centre of each oval. Fold the dough over the chopstick, then slowly pull it out.
- Transfer the buns to a baking tray lined with baking paper, cover with a clean tea towel or lightly oiled cling film and leave in a warm place for 1 hr 30 mins, or until doubled in size.
- Place buns in a large bamboo steamer lined with baking paper and set over a wok of boiling water – you will need to cook these in batches. Cover and steam for 8-10 mins until puffed. Prise open each bun and fill the buns with your filling of choice. Eat while they’re still warm.