banh bao

Soft, fluffy, and smooth Vietnamese steamed buns filled with delicious savory pork filling, hard-boiled eggs, and Chinese sausage.

Soft and Fluffy Banh Bao (Vietnamese Steamed Pork Bun)

basic steamed buns recipe

gr garlic chives (about 3.5 oz (optional))

300 gr ground pork (about 11 oz)

Tbsp oyster sauce

Tbsp fish sauce

tsp sugar

cornstarch

tsp sesame oil

Chinese sausage

eggs

Edible marker (to decorate the buns)

Cut the sausage links to 16 small pieces or 8 larger piece. Slice one hard-boiled egg to 4 quarter pieces

Cut the chives into about 2-inch pieces. Pour in hot water and let them sit for 10 minutes. Drain off water and squeeze out any excess liquid. Make sure the chives are dry and not wet. Set aside

Place the pork, chives, and the rest of the ingredients for filling in a large mixing bowl. Stir to mix everything. You can take a small scoop of the filling and cook it quickly in boiling water to taste the seasoning. Add more oyster sauce and/or soy sauce as needed. Cover the filling and let it marinade for at least 30 minutes or overnight

Prepare the filling:

Once you have the basic steamed buns dough, divide the dough into 8 equal portions, flatten the dough with your palm and then use a rolling pin to roll it out to form a circle about 5-6 inches, with a slightly thicker middle part. This is to support the weight of the filling. Don&#x27;t roll the dough too thin. If you roll the dough too thin, the filling might make the steamed buns &quot;wrinkle&quot; later when you steam

FOR ROUND SHAPE: Place about 2 Tbsp of pork filling in the middle, 1-2 Chinese sausage and 1 piece of egg. Gather the edge to enclose into a round ball and place the seam side down. Cup the dough with both palms and move the dough in a circular motion to shape it taller. This part is important so your steamed buns come out tall instead of spreading to the side after steaming

Place on a piece of parchment paper. Lightly dab the surface of the bun with some milk using your finger to smooth the surface. Loosely cover with a plastic wrapper to prevent drying. Work with another dough and do the same

IF YOU WANT TO PLEAT SOME PATTERNS: Place the char siu filling in the middle. Create a fold around the edge and then pinch to seal. Cup the dough with both palms and move the dough in a circular motion to shape it taller. This part is important so your steamed buns come out tall instead of spreading to the side after steaming. Don't be surprised that the pleats pattern will fade the longer the buns are proofed

Place on a piece of parchment paper. You don't need to dab the surface with milk if you have patterns. Loosely cover with a plastic wrapper to prevent drying. Work with another dough and do the same

Wrapping the bao:

Let the dough rise at room temperature or at a warm place.  If it&#039;s winter where you are, you can use your oven &quot;bread proof&quot; function to let them proof in there, or simply turn on your oven to the lowest temperature and then turn off and after 15 minutes, place the shaped buns in there to let them proof. They won&#039;t necessarily double in size, but at least puff up to about 50% of the original size. This may take about 30 mins to 1 hour at a warm temperature. Don&#039;t go by the time however

Proofing:

Most likely your steamer won't be able to accommodate steaming all buns at one go. You may need to steam in 2-3 batches, which means, the rest of the batches will sit longer and continue to proof while waiting for the steamer. Not good for the buns! Here's what you can do: Make sure the cover them with plastic wrap and then place them in the refrigerator to slow down the yeast activity or halt it all together until they are ready to be steamed

Bring the water in a steamer to a boil. Wrap the lid with a cloth. This will prevent water dripping from the lid creating burn spots. Place some of the buns on the steamer. Lower the heat to MEDIUM. Close the lid and leave about 1/4-inch of gap to let some steam escapes. Steam on MEDIUM heat for about 15 minutes or 18 minutes for larger buns

Turn off the heat. Do not open the lid of the steamer. Let the buns sit there for 5 minutes like this. The buns will not sink or wrinkle due to the sudden change in temperature

Steaming:

Remove the buns to wire rack to let them cool down. This is to ensure the bottom of the steamed buns will not be wet and soggy. Decorate the top with red edible marker if you like. I just drew some simple flower

Cooling:

If you make extra and plan to store them, once the steamed buns have cooled down, place them on a baking sheet not touching each other and put them inside the freezer for 1 hour then transfer to a freezer bag

Storing:

They can be reheated in the steamer without thawing. Steam over high heat for 5 minutes

Reheating:

https://content.jwplatform.com/videos/CpGtj3M2.mp4

If you&#039;re looking for a freeze-friendly meal that&#039;s perfect for lunchboxes, look no further. These Vietnamese Banh Baos are easily reheatable and taste just as amazing as day one!

Banh Bao (Vietnamese Steamed Pork Buns)

all-purpose flour

instant yeast

mL / 0.3 US cup milk ((full cream))

75 mL / 0.3 US cup water

g / 1/8 US cup self-raising flour

sugar

lemon's juice

vegetable oil

g / 0.22 lb pork mince

pork paste ((from the frozen section in Asian supermarkets))

g / 0.006 lb rehydrated woodear mushroom ((finely chopped))

water chestnuts ((finely chopped))

Chinese sausage ((thinly sliced))

quail eggs ((sold fresh or in cans in Asian supermarkets))

red shallot ((finely chopped))

tbsp spring onion ((finely chopped))

tbsp fried onion

tsp pepper

chicken bouillon powder

salt ((or

tsp sugar ((or

oyster sauce

fish sauce

Combine the flour, yeast and sugar in a bowl then pour in the water and milk. Mix it in until incorporated then let it rest for 3 hours so the yeast has time to activate.Note: Depending on where you live, you may need to let it rest for another 1-2 hours. The warmer the climate, the quicker the yeast will activate.

Pour the remaining flour, self-raising flour, sugar, lemon juice, egg white and oil into the activated mixtue and knead it until a smooth dough forms.

Let the dough rest in a bowl for 30 minutes with a cloth or glad wrap over the top.

The Bao

Meanwhile, combine the pork mince and pork paste along with the pepper, chicken bouillon powder, salt, sugar, oyster sayce and fish sauce.Tip: Use a pestal and mortor to mash the ingredients together which helps to give it a smoother consistency.

Mix in the wood ear mushroom, water chestnuts, shallots, fried onions and spring onions.

Roll about 1/4 US cup of the pork mixture into a ball, flatten it in your palm and place a quail egg in the center.

Wrap the mixture around the quail egg and roll it to form a sphere then push a sliced Chinese sausage on the surface.

Leave it to sit on a plate as you roll the rest of the mince. Depending on each ball size, you’ll get roughly 6 balls.

The Filling

Cut 15 cm x 15 cm (6″ x 6″) squares out of baking paper.

Divide the Banh Bao dough into equal segments and roll them into balls. Cover using a cloth as you work on each to avoid drying.

Flatten each ball into a circle approximately 20 cm (8″) wide using a rolling pin or a smooth cup.

Place a meatball in the center of the flattened dough.

Bring the top and bottom parts of the Banh Bao dough in and pinch to stick together over the meatball.

Repeat the same steps with the left and right sides of the rolled dough.

Where the openings are for each corner, push the tips in to form a heart shape. You&#039;ll end up with four hearts.

Pinch each heart&#039;s tips to close the openings.

Hold one pinched tip and pull it to the center, pinching it with the dough in the middle to allow it to stick. Repeat with all pinched tips.

Give the center one final pinch to seal all the dough.

Place the wrapped bun on a baking square.

Set up your steamer to a boil and steam the baos for 30 minutes or until the meatball is cooked.Note: Alternatively, steam the meatballs before wrapping and steam the whole bao for 10 minutes or until the Banh Bao dough is cooked.

Serve fresh as is or with a drizzle of Sirarcha!

Wrapping the Baos

This is an authentic recipe for a classic Vietnamese dish - Banh Bao or Vietnamese Steamed Pork Buns. It has a bao bun filled with ground pork, wood ear mushroom, eggs, and Chinese sausage.

Traditional Banh Bao Recipe (Vietnamese Steamed Pork Buns)

all purpose flour

tsp baking powder

milk

yeast

pork

tbsp wood ear mushrooms (minced)

yellow onions

tsp fish sauce

tsp oyster sauce

salt

½ tsp pepper

Chinese sausages (thinly sliced)

eggs (boiled,

tsp rice wine vinegar

Prepare your parchment paper pieces. Cut parchment paper into 16 5x5 inch pieces. Set aside.

Make the dough. Add flour and baking powder to a bowl and mix. Set aside

Heat the milk until warm (100-110 degrees F). Add yeast and mix. Let the mixture sit for 10 minutes until it foams. Add the vegetable oil and sugar and stir until combined.

Add the wet ingredients to a large mixing bowl and add in your dry ingredients from step 1. Combine with your hands. Once all the ingredients come together, dump the dough onto a floured surface and knead for 10 minutes. Add more flour if the dough seems too wet. The dough has been kneaded enough if you poke the dough, and it slowly springs back at you. Once done, transfer it to an oiled bowl and cover with a towel. Let it rise in a warm place for an hour.

While the dough is rising, prepare your other ingredients. Boil your eggs and cut into 4 pieces. Slice your Chinese sausages. Set aside.

Make the pork filling. To make your pork filling, combine ground pork, wood ear mushrooms, minced yellow onion, fish sauce, oyster sauce, salt, pepper, and sugar. Mix until just combined. Divide the pork filling into 16 equal, round pieces and set aside.

Once the dough is finished proofing, divide it into 16 equal pieces. Roll out each piece into a thin circle that is 4-4.5 inches in diameter. The outer edges should be thinner than the center. Make sure the center is not too thin.

Add 1 piece of pork filling, 1 piece of Chinese sausage, and 1 egg piece to the center of the filling. Envelop the filling with the outer edges of the dough. Fold and crimp the dough until it completely  covers the filling. Examples in pictures above. Place each bao on a piece of parchment paper.

Prepare your steamer pot. Bring water to a simmer and add a dash of rice wine vinegar. Make sure to sustain a consistent simmer throughout this process.

Steam the banh baos for 15-17 minutes. Make sure there is at least 1 inch of space between each bao since they will expand.

Bánh bao là món ăn của người Hoa, được nhiều người Việt ưa thích. Cách làm bánh đơn giản, mang lại lượng dinh dưỡng cần thiết cho bữa sáng của gia đình.

Công thức làm bánh bao thành công từ lần đầu

1kg bột mì số 405 (làm được 22 bánh)

430 ml sữa tươi không đường

gr bột nổi

đường

margarine

trái chanh vắt lấy nước

gr muối

1kg thịt xay

cây lạp xưởng

cái nấm hương (ngâm nước cắt nhuyễn)

gramsr hạt sen (luộc chính)

gramsr củ cà rốt (cắt hạt lựu nhỏ xíu)

gramsr củ hành trắng (băm nhuyễn)

muỗng ăn canh bột năng

gia vị gồm có (muối, đường, mỳ chính và bột xá xíu)

cái trứng gà luộc hoặc 22 cái trứng cút.

Trộn tất cả nguyên liệu lại với nhau cho bột dẻo mịn.

Cho bột đã nhào kỹ vào bát tô, đậy kín bằng màng bọc thực phẩm sau đó lấy một cái xoong to cho nước nóng vào (mực nước làm sao không ngập tô bột)

Đặt tô bột vào nồi nước nóng đó đậy vung chờ 30 phút cho bột nở xốp.

Thịt ướp với gia vị và bột xá xíu, thêm 1 cái trứng gà

Xào củ hành trắng với nấm hương trước cho thơm rồi mới cho củ sắn với củ cà rốt vào, nếm gia vị vừa ăn, xào chính để nguội.

Trộn thịt sống với phần nhân đã xào chính rồi cho hạt sen và lạp xưởng vào trộn đều rồi vo tròn 22 cái.

Bột lấy ra tạo hình cán bánh thành 22 cái. Làm xong cho bánh vào lò nướng ủ 15 phút nhiệt độ 50 độ C.

Cho giấm với vỏ chanh (để bánh trắng và thơm) vào nước, hấp bánh

Sau 10 phút, mở nắp ra xả hơi rồi hấp thêm 8 phút nữa.

Bánh trắng, bột mịn, tơi xốp nhưng không bở

Khi ăn có vị ngọt ngon của thịt, thơm của hạt sen...

Make your own soft and pillowy banh bao or Vietnamese steamed pork buns for breakfast or a quick snack on the go. These steamed buns filled with juicy pork, boiled eggs, and Chinese sausages are a classic nostalgic treat.

Bánh Bao (Vietnamese Steamed Pork Buns)

pack (20 g) bean thread noodles

lb pork

shallots

baking soda

black pepper

soy sauce

sesame oil

sausages

180 ml (3/4 cup) whole milk 110 degrees (110°F

(6 grams) active dry yeast

(15 grams) granulated sugar

(300 g) all-purpose flour

(100 g) wheat starch

+ 1 1/2 tbsp (70 grams) powdered sugar

(15 g) vegetable shortening

(5 g) lemon juice

(15 g) vegetable oil

Soak the bean thread noodles. Soak the bean thread noodles in hot water for 1 minute. Drain and cut the noodles into 1/2-inch pieces.

Mix the filling. In a large mixing bowl, add the ground pork, shallots, vegetable oil, baking soda, salt, black pepper, sugar, chicken bouillon powder, soy sauce, fish sauce, sesame oil, and bean thread noodles. Mix until thoroughly combined. Cover and marinate in the refrigerator for at least 3 hours or overnight.

Pork Filling

Prepare the yeast. Warm the milk to 110°For 43°C. Mix in the yeast and granulated sugar. Cover with plastic wrap and bloom for 5 minutes if instant yeast or 10 for active dry yeast.

Sift the dry ingredients and vegetable shortening. In the bowl of your stand mixer with a paddle attachment, sift the all-purpose flour, wheat starch, powdered sugar, salt, and 1 teaspoon baking powder. Then, mix on low until combined. Next, add the shortening and continue mixing until the shortening is broken up into small pieces.

Activate the baking powder with lemon juice. In a separate small bowl, combine lemon juice with the remaining 1/4 teaspoon of baking powder. Let it fizzle for 5 min.

Liquify the egg in oil. In another separate bowl, combine the room-temperature egg white with vegetable oil. Incorporate by pulling up the egg yolk with a fork a few times until combined.

Mix all the mixtures together. While the stand mixer is on low speed, add the milk mixture, then add the egg and oil mix, then lastly add the baking powder mix for 30 seconds.

Switch to a dough hook and knead the dough. After 30 seconds, switch out for the dough hook and mix on level 2 speed for 2 minutes or until it forms into a ball in the mixer and is no longer sticking to the bowl. The dough should be tacky but not overly sticky. Take the dough out and gently knead the dough by hand for 1 minute. Form the dough into a ball and transfer it into a lightly greased large bowl.

Proof the dough. Cover with plastic wrap and place in a warm area (100°F or 38°C) for about 1-1.5 hours or until double in size

Bao Dough

Divide the meat. Divide the meat into 10 equal parts and form them into meatballs with one Chinese sausage piece in the center. Microwave the meatballs for 45 seconds and drain any excess juices. Place 1/2 an egg on top of each meatball. Set aside.

Divide and roll out the dough. Once the dough has doubled in size, deflate the dough and divide it into 10 equal pieces and roll it into smooth balls. Cover with plastic wrap to prevent them from drying. Then, roll out the dough into 6-7 inch discs using a rolling pin with thinner edges and a thicker center.

Add the filling and form the bun. Add the meatball and egg filling. Wrap the dough around the filling to form a ball. Tightly pleat by pinching the dough in a circle and seal. When you reach the end of the disc continue pinching around the center two or three times to fully seal the bao. Shape the bao into a round circle on your workspace.

Let the buns rest. Place parchment paper squares or cupcake liners underneath the buns, cover them with a tea towel, and let the buns rest for 15 minutes.

Steam the buns. While the buns rest, prepare add water to your steamer and bring the water to a boil over medium-high heat. Steam the buns in batches 1-2 inches apart for 10 minutes. Enjoy!

Assemble

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