Bao Buns, But Make It Bold Recipe
Soft, fluffy bao buns filled with tender pulled pork and topped with bold black garlic mayo. Steamed to perfection and ready to devour.
Servings: 6 buns
Ingredients
Bao Dough
- ⅔ cup warm milk
- 1¼ tsp active dry yeast
- 1½ tbsp sugar
- 2 cups all-purpose flour
- ¼ tsp salt
- ½ tsp baking powder
- 1 tbsp olive oil
Black Garlic Mayo
- 1 whole egg
- 3-4 cloves black garlic
- ½ tsp wholegrain dijon mustard
- salt and pepper to taste
- ½ cup olive oil
Optional Filings
- pulled pork
Instructions
- In a bowl, mix warm milk, yeast, and sugar. In another bowl, combine flour, salt, baking powder, and olive oil. Add the milk mixture gradually and knead until smooth.
- Cover and let rise for 45 minutes, or until doubled in size.
- Deflate the dough by making a fist and gently pressing into the centre of the dough to release the air that has built up during fermentation. Divide into 6 balls the size of a plum (75–80 g each), fold edges inward to remove air, and roll smooth.
- Flatten each into an oval, place a small amount of oil in the centre, and fold in half. Place on parchment squares, cover with a tea towel, and rest for 30 minute
- Place in a steamer over boiling water (no touching), cover, and steam for 7 minutes. Let rest briefly before opening.
- Blend egg, garlic, mustard, salt, and pepper. Slowly stream in olive oil until thick and creamy. This will make the mayonnaise.
- Add pulled pork, chilled cabbage, and black garlic mayo to warm bao. Serve immediately.
Notes
Tips for the BEST Bao Buns
Optional Filings:
Finely shredded red cabbage (rinsed in ice water) helps to make it crisp and plump. This process, known as shocking, is often used in salads like coleslaw to improve texture.
Rest Your Dough Right:
Letting the shaped baos rest before steaming is key. It helps them puff up evenly and gives you that signature pillowy softness. Don’t Overcrowd the Steamer:
Steam in batches if needed! Giving each bun enough space prevents sticking and ensures perfect texture. Reheat Like a Pro:
Leftover bao? Re-steam for 3–4 minutes until soft again. Avoid the microwave—it dries them out. Mayo Magic:
Make the black garlic mayo ahead of time and keep it chilled. It thickens beautifully and gives the flavor time to deepen.
Letting the shaped baos rest before steaming is key. It helps them puff up evenly and gives you that signature pillowy softness. Don’t Overcrowd the Steamer:
Steam in batches if needed! Giving each bun enough space prevents sticking and ensures perfect texture. Reheat Like a Pro:
Leftover bao? Re-steam for 3–4 minutes until soft again. Avoid the microwave—it dries them out. Mayo Magic:
Make the black garlic mayo ahead of time and keep it chilled. It thickens beautifully and gives the flavor time to deepen.