Steamed bao
1 hour 15 minutes
Preparation time
50 minutes
Cooking time
Makes 30-40 bao


500g plain flour
30g caster sugar
5g baking powder
300ml lukewarm water
10g dried yeast
50g butter, melted
5g table salt


  1. Combine flour, sugar and baking powder in a bowl and set aside.
  2. Combine water, yeast and melted butter in a mixing bowl fitted with a dough hook. Add dry ingredients and combine on speed 1 for 4 minutes.
  3. Add salt to dough and continue to knead on speed 2 for 4 minutes.
  4. Place dough in a lightly oiled bowl and Steam at 40˚C, uncovered for 15 minutes. Remove dough from the steam oven and refrigerate for 1 hour.
  5. Remove dough from refrigerator and portion dough into 30g pieces; roll each piece into a ball. Using a rolling pin, roll into an oval shape, approximately 8cm. Brush the dough with a little olive oil and fold in half crosswise.
  6. Place in a baking paper lined perforated steam container, 4cm apart. Prove bao in steam oven at 40˚C, uncovered for 20 minutes.
  7. Once the bao have risen, Steam at 100˚C for 15 minutes.

Hints and tips

  • The bao recipe can be doubled without the dough being compromised; cooked bao can then be frozen for future use. Freeze in an airtight container and store for up to 3 months.
  • If the bao have been frozen, reheat in a perforated steam container lined with baking paper and Steam at 100˚C for 1 minute.
  • Multiple variations of filling can be used for this recipe, such as pulled pork, chicken or lamb.


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