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In a stand mixer bowl add flour, sugar, yeast, baking powder, milk, oil and water.
Using a dough hook, mix everything on medium speed (you may need more warm water to bring everything together and make a sticky dough)
Continue on medium speed until the dough turns glossy, soft, smooth to touch. This step may take 10-12 minutes.
Knead the dough in your hand or on a worktop for a minute or so.
Arrange the inner pot of Instant pot by placing a parchment paper in it.
Place the dough in the pot and cover it with the glass lid.
Turn the Yogurt mode on and PROVE the dough for 1 hour.
The dough should be doubled in size.
Remove the risen dough from the pot, punch it down to remove air bubbles and knead for a couple of minutes on a lightly floured surface.
Roll out the dough into a long sausage, then cut into 8-9 pieces.
Roll out each piece into the round ball.
With using a rolling pin roll out each ball into an oval shape, about 5-6mm hight.
Apply some oil on the rolled dough, and place a toothpick or bamboo skewers in the centre of each oval.
Fold the dough into half, do not press.
Cut out 8-9 squares of baking parchment or use white cupcake cases or wrappers and place the bun on each paper.
Cover the buns with a clean kitchen towel and leave to rise again for 30-40 minutes in a warm place.
Now prepare the instant pot to steam the buns. Pour 1 cup water in the inner pot and place a trivet.
On the trivet place a stainless steel ring or a round cake tin without the base so steamer stays high.
Arrange the buns in a bamboo steamer and place it in the pot (you need to steam these in batches)
Close the lid and MAKE SURE THE PRESSURE VALVE SET ON VENTING position.
Choose a STEAM mode for 5 minutes (remember to set another timer as Instant pot timer doesn't work in venting mode)
Once you start hearing the pressure set timer then.
Once done, open the lid and you'll have soft, fluffy and cooked all the way through bao buns ready to fill the stuffing.
Remove the skewer before you fill the stuffing.
Enjoy warm bao buns.