Chinese buns in their many forms, known collectively as “bao”, are a delight. Baked golden brown, steamed baozi, filled with crispy charred pork belly, stuffed with sticky sweet bar-b-que (char siu bao), made springy with alkali water, pure white mantou, covered in toasted sesame, or a crispy sweet ‘pineapple cookie’ atop bolo bao… there are easily hundreds of styles out there to discover from the finest dim sum houses at high tea to the furthest back alley street food stalls at midnight.
That said, one of the easiest styles that any home cook can master are “gua bao” which translates to “cut bun”. Relatively simple unfilled ‘sandwich shaped’ buns that require nearly no skill in forming. Since they’re steamed, they also resist variances that come from different ovens, humidity, etc. when you’re trying to replicate them several thousand miles east of Hong Kong. Best of all, just because you make them without filling doesn’t mean you can’t stuff them full of whatever you desire once they emerge from the steamer.
More complicated styles use a tangzhong method where flour and milk is cooked together to form a paste before being incorporated into the dough. While you could do that here, I take an easier route by simply whisking some flour into the heated milk used for fully activating the yeast. The results in tests give me nearly the same texture for a lot less trouble.
An equipment footnote – do NOT use a steamer with a rigid (glass, metal, etc.) lid as condensation drops during steaming will land and deform your buns like metors hitting the moon. Bamboo seems best here and can be stacked multiple layers high but particularly ‘tight’ versions may require a tea towel added inside the lid to help absorb and deflect drips.
Sandwich Style Steamed Buns (aka “Gua Bao“)
Yield: eight buns
300g all-purpose flour
15g sugar
3g baking powder
5g fine sea salt
200g whole milk
4g dry yeast, any variety
15g peanut oil (plus additional for brushing)
1 – 2 tablespoons fresh chives, minced (optional)
In a large, wide bowl suitable for kneading, weigh then sift together flour, sugar, & baking powder. Remove two heaping spoonfuls and set aside. Add salt to the remaining flour mix and whisk to combine.
In a glass measuring cup or similar, microwave the milk to 120f, about 60 seconds depending on your oven. Add the reserved flour mix and whisk together well. Check temperature and cool/reheat to a target temperature of 110f ensuring it is not above 115f. Add the yeast. Set aside until foam develops on the surface, about five minutes. Add to the flour mixture along with the peanut oil and optional chives. Stir just to combine and allow to sit for five minutes to hydrate the flour completely.
Knead the dough until smooth, about five minutes, then cover with plastic wrap and rest in a warm undisturbed spot for an hour. The dough is ready when three fingers pressed in the centre leave an deep indentation. Divide the dough into eight equal portions forming each into a tight ball. Cover with a damp towel to rest ten to twenty minutes for the dough to relax.
Roll each ball into an oval shape. If absolutely necessary add the smallest amount of cornstarch to your work surface. Do not add additional flour. Brush one side of each oval lightly with peanut oil avoiding the tips then fold the longest two ends to meet and seal with a very firm pinch just at the joined tip. Place each bun on a parchment square in a bamboo steamer with space between to both rise and allow ample steam circulation. Multiple stacking steamers can be used to avoid overcrowding. Allow buns to rise 45-60 minutes while you bring a large pot to boiling separately.
When the pot is at full heat, place the covered steamer on top and steam for ten minutes without removing the lid. Turn off the heat leaving the lid in place and allow to sit an additional ten minutes. Peeking, even just for second, or failure to perform this rest will usually result in deflated buns. You have been warned.
Delicious on their own but can be filled with a million permutations. For example the maple, mandarin, and five spice pork in this post. Quick pickles optional.
– msh v.1.8
