Vietnamese Steamed Buns (Banh Bao)

This is a recipe for Vietnamese steamed bun dough. You can add a meat filling, egg, and Chinese sausage in the middle if you want. Makes 20 large buns or about 60 small buns.



Step: 1

Mix flour, milk, and sugar together in a bowl. Cover and allow to rise, 30 minutes to 1 hour.

Step: 2

Punch dough down and separate into 20 equal-sized bun shapes.

Step: 3

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add buns, cover, and steam until tender, about 15 minutes.


Per Serving: 162 calories; protein 3.9g; carbohydrates 34.3g; fat 0.8g; cholesterol 2mg; sodium 406.9mg.

The best flavour of the flour could make a real deal to your bread. Different brands do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard dough flours – especially if you’re make wholemeal bread , which doesn’t always rise as well as clear bread.

To made this in a dough , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.

A dough’s first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it yesterday , then finish it off the next day.

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