Description
Savory beef bao buns weave Chinese culinary magic into each delicate bite, blending silky dough with succulent meat. Warm spices and pillowy steamed bread invite you to explore a delicious journey through traditional Asian street food flavors.
Ingredients
Scale
Main Ingredients:
- 1 lb beef (short rib, chuck roast, or flank steak), finely chopped
- 3 cups all-purpose flour
- 3/4 cup warm milk
Seasoning and Flavoring Ingredients:
- 1 tablespoon sesame oil
- 1/4 cup soy sauce
- 2 tablespoons hoisin sauce
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon rice vinegar
- 2 green onions, finely sliced
Dough and Thickening Ingredients:
- 1 tablespoon sugar
- 1 teaspoon instant yeast
- 1 tablespoon vegetable oil
- 1/2 teaspoon baking powder
- 1 teaspoon cornstarch
- 1 tablespoon water
Instructions
- In a large mixing bowl, combine flour, instant yeast, sugar, and salt, creating a uniform dry mixture that will serve as the foundation for your bao buns.
- Create a well in the center of the dry ingredients and pour in warm water and milk, gradually incorporating them to form a soft, slightly sticky dough.
- Knead the dough on a lightly floured surface for about 10 minutes, developing its elasticity and smoothness until it becomes silky and springs back when gently pressed.
- Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rest in a warm, draft-free area for approximately 1-2 hours, allowing it to rise and double in size.
- Once risen, punch down the dough to release air bubbles and divide it into equal-sized portions, shaping each into a smooth ball.
- Roll out each dough ball into a thin oval, lightly brush with oil, and fold in half to create the classic bao bun shape.
- Cover the shaped buns and let them prove for an additional 30 minutes, ensuring they become puffy and light.
- Prepare a steamer lined with parchment paper or cabbage leaves to prevent sticking, and steam the buns in batches for 8-10 minutes until they become soft and pillowy.
- While steaming, marinate beef in a mixture of soy sauce, rice wine, ginger, and garlic, allowing the flavors to penetrate deeply.
- Sear the marinated beef in a hot skillet, creating a caramelized exterior while maintaining a tender, juicy interior.
- Slice the beef thinly against the grain to ensure maximum tenderness and ease of eating.
- Assemble the bao buns by opening each steamed bun, layering with tender beef slices, pickled vegetables, fresh cilantro, and a drizzle of hoisin sauce.
- Serve immediately, enjoying the contrast between the soft, pillowy bun and the savory, succulent beef filling.
Notes
- Achieve the perfect dough elasticity by kneading for exactly 10 minutes, creating a smooth surface that springs back when gently pressed.
- Cold fermentation enhances flavor development, so refrigerate the dough overnight for deeper, more complex taste notes.
- Use a precise 2:1 ratio of all-purpose to bread flour for optimal texture and structural integrity in your bao buns.
- Allow the dough to rest in a warm, draft-free area to ensure proper rising and soft, pillowy bun results.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Snacks
- Method: Steaming
- Cuisine: Asian
Nutrition
- Serving Size: 12
- Calories: 250
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 40 mg