Sourdough Steamed Bao Buns

Sourdough Steamed Bao Buns ingredients

• 100 g active sourdough starter
• 150 g warm water (95-100°F)
• 300 g all-purpose flour
• 2 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp fine sea salt
• 1 tbsp vegetable oil
• 12 parchment paper squares (3x3 inch)

How to make Sourdough Steamed Bao Buns

1. In a large mixing bowl, combine 100g active sourdough starter, 150g warm water, 300g all-purpose flour, 2 tablespoons granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon fine sea salt, and 1 tablespoon vegetable oil. Mix until a shaggy dough forms.
2. Turn the dough out onto a clean, lightly floured surface and knead for 8-10 minutes. The dough should become smooth, elastic, and slightly tacky but not sticky.
3. Place the kneaded dough into a lightly oiled bowl, cover it with plastic wrap or a damp cloth, and let it bulk ferment at room temperature for 4-6 hours, or until it has doubled in size.
4. Gently punch down the dough and turn it out onto a lightly floured surface. Roll the dough into a log and divide it into 12 equal pieces, each weighing approximately 50g.
5. Roll each piece into a smooth, tight ball. Cover the dough balls with a clean kitchen towel and let them rest for 15 minutes to relax the gluten.
6. Working with one ball at a time, flatten it into an oval about 4 inches long and 2.5 inches wide. Lightly brush one half of the oval with a tiny bit of vegetable oil (this prevents sticking when folded).
7. Fold the oiled half of the oval over onto the unoiled half, creating a crescent shape. Place each folded bun onto a 3x3 inch square of parchment paper.
8. Arrange the shaped buns on the parchment squares inside a steamer basket, ensuring enough space between each bun for expansion. You may need to do this in batches. Cover the steamer and let the buns proof for another 1-1.5 hours, or until they look visibly puffy and light.
9. Fill a pot or wok with about 1-2 inches of water, ensuring the water level is below the steamer basket. Bring the water to a boil over high heat.
10. Once the water is boiling, place the steamer basket with the proofed buns over the pot. Cover tightly with the lid (if your lid drips, wrap it with a kitchen towel to absorb condensation).
11. Steam the buns over high heat for 10-12 minutes. Do not lift the lid during steaming. After 10-12 minutes, turn off the heat and let the buns rest in the steamer, with the lid on, for another 2-3 minutes to prevent them from deflating.
12. Carefully remove the steamed buns from the steamer basket. Serve immediately while warm, either plain or filled with your favorite savory or sweet fillings.

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