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Bao buns

    35min.

    medium

    vegetarian

    pescetarian

Ingredients

4 Servings
  • 90 g butter

  • 730 g flour

  • 460 ml milk

  • 70 g sugar

  • 1 piece yeast cube (42 g)

    Asian, Chinese

    savoury baked goods

    milk, cereals containing gluten

    lactose, gluten

    stand mixer with dough hook, oven rack, round cutter (10 cm), rolling pin, perforated stainless steel tray

Method

  • Make the dough

    Heat the butter and milk in a pan to 40 °C, then add the yeast to dissolve it.

     

    Mix the dry ingredients in a heatproof bowl, then add the liquid.

     

    Knead for about 10 minutes into a compact dough.

  • Ingredients

  • 90 g butter, 460 ml milk, 1 piece yeast cube (42 g), 720 g flour, 70 g sugar

  • Prove the dough

    Start the special programme “Prove dough” at 30 °C and prove the dough for an hour.

  • Shape the bao buns

    Take the dough out of the oven and knead it vigorously. If the dough is too sticky, add a little flour.

     

    Then roll it out on a floured work surface until about 6 mm thick and cut out circles. Fold the circles in half.

  • Ingredients

  • 10 g flour

  • Prove the dough again

    Spread the bao buns out on the perforated stainless steel tray.

     

    Start the special programme “Prove dough” at 30 °C and prove for another 15 minutes.

  • Start the automatic programme

    Start the “Bao buns” programme and follow the steps.

  • Put the food in the oven

    Once the BORA X BO has heated up, put the food inside.

     

  • Finishing touches

    When done, take the bao buns out of the oven, carefully open them out and fill them as desired.

     

    Bao buns can be filled with different ingredients to give them an Asian flavour (pork belly, kimchi and/or beansprouts) or an American touch (pulled beef, coleslaw and/or BBQ sauce).

Nutritional value per portion:

kcal

968.5

Protein

26.10 g

Fat

24.77 g

Carbohydrates

158.39 g

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