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Saturday, December 8, 2012

Steamed Pork Buns (Bánh Bao)


Ingredients & Cooking Directions for Bánh Bao -- Vietnamese Pork Steamed Buns

Kitchen Equipment used in this Video

Portable gas cooker: http://amzn.to/2ox0xLQ
Clear bowls: http://amzn.to/2nAy4Um
Cooking gloves: http://amzn.to/2mcNotv
Stainless steel pot: http://amzn.to/2p4NIeC
Parchment paper: http://amzn.to/2nwxObA

Estimated Servings: 10 steam buns

Step 1: Make the Dough

1 cup milk

*******To make 2 cups of self-rising flour, mix 2 cups all-purpose flour, 1 teaspoon salt and 3 teaspoons baking powder together.

Pour all the dry ingredients in a bowl and mix them well. Create a hole in the middle of the dry ingredients and add in the milk and vegetable oil. Bring the wet and dry ingredients together until a ball of dough is formed. Then cover the dough with a damp cloth and allow it to rise for 1 hour or longer.

Step 2: Prepare the Stuffing

2 pounds ground pork
½ cup chopped yellow onion
¼ cup chopped brown mushroom

Slice the Chinese sausage at a diagonal into 1 inch slices. Then microwave the sausage for about 10-20 seconds to render the fat and then set it aside. Add the rest of the ingredients to the pork and mix well. Then set this mixture aside.

Step 3: Boil the Eggs

8 cups water

In a small pot, add the eggs and water. Then place the pot on high heat and allow the water to come to a boil. Allow the eggs to cook in the boiling water for about 10 minutes then turn off your heat and allow the eggs to sit in the water for another 10 minutes. Use your pot’s lid as a barrier to pour the water out. Then rinse your eggs with cold water so you can handle them and start peeling away. Finally cut the eggs in half and then set them aside.

Step 4: Assemble the Buns


Flour your kitchen surface and pour the dough out. Knead dough it for about 15 minutes until it becomes smooth. Form a log with the dough and cut the dough into even pieces. Cover the pieces with a moist towel and set them aside.

Fill the bottom compartment of your steamer ¾ of the way up with water and add in the vinegar. Place the bottom part of the steamer on top of a high heat stove. Cover the bottom steamer with a lid and wait for it to steam up.

In the meantime, take one of the dough pieces and roll it out with a rolling pin making sure that the sides are thinner than the center. Then roll the stuffing in a ball and place it in the middle of the dough. Add the egg on top and the Chinese sausage on the sides. Fold and pinch the sides and towards the end, twist the top to seal the bun. Then place the bun on top of a paper circle. Repeat the process until all the buns are complete. Steam the buns for about 15-20 minutes or until the center is completely cooked and the outside of the buns are nice and fluffy!


Enjoy!

40 comments:

  1. Hi Tina. Can I ask you if your banh bao outer skin turns out white or yellow? Also, you are saying to use 1 cup of vinegar but will this vinegar smell be on the banh bao too? If not, how many cups of water should I use for this 1 cup vinegar? Please email me back at itran1@hotmail.com. Thank you.

    Issy

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    Replies
    1. Don't worry, the banh bao will not smell like vinegar. It is used to make them white. About 1 cup of vinegar for every 4 quarts should be fine. I hope that helps Issy!

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  2. Hi Issy, I made this recipe twice and I love it! So easy and quick! The vinegar smell doesn't make the Banh Bao taste like vinegar.

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  3. please help me with my banhbao'sbun it turned out toasted/dark and dry it is also tasted like RAW flour. is it because of my steamer? i just used rice cooker with steamer plate on top. it is partly submerged inside the rice cooker and then the water could reach the steamer plate.it is also has big holes(almost 3/4 inch diameter) the cover is small and directly placed on top the buns.(no space between the bun and the cover)is it the reason why the buns looked like toasted?. .. another question, when i assembled the buns, most of them have their tops open. dough was very strechy i thought i sealed them properly but the dough slowly strecthing itself downward.please help me. thank you

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    Replies
    1. Did you knead the dough enough? It should be kneaded for at least 15 minutes. The dough should be soft and not stick to your hands. You may have to adjust the liquids or add flour to get it to be the right consistency and it should rest in a warm place like inside an oven that is turned off with the door shut. Make sure to pinch the tops of the buns tightly when you are sealing them so that they do not open while steaming. Finally, a stove top steamer pot works best for making these buns. Make sure to bring your steamer water to a full boil before steaming your buns. I hope this helps you out. Happy cooking! =)

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  4. to make the dough i need 1tsp vegetable oil, can i substitute it with cooking oil? or sesame oil?

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  5. hehe last question, it has to be room temperature or warm milk?

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  6. One more thing, how did it rise like that without putting yeast? Plssss...tnx again

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    Replies
    1. Thank you for the reply...but I have a problem, mine didn't turn out white. Pls., I need your advise...tnx!

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    2. Hi che nadlor! If you put vinegar in the steamer water, it will help the buns turn out white. I hope that helps and good luck!

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  7. Hello Tina!
    Thank you so much for making this video! It's a great help and a very good guideline! Now I can finally try to make some of these delicious Bánh Baos at home!
    Thank you so much! :)
    Sofie

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    Replies
    1. Hi Sofie,
      That’s fantastic! You are welcome. I am glad I was able to help! =)

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  8. Hi Ms.pham how long did it took u to rise your dough I know its 1hr or longer but how long did u rise it because mines did not rise and I followed all the steps please response thank you

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    Replies
    1. I allowed my dough to rest for about an hour.

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  9. I love your videos Ms.cheaf pham

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  10. How can we tell if the bao is cooked

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  11. Can you tell me how to make very soft doug for banh bao? I've tried the recipe but the doug is not very soft like I saw at oriental store they selling. Should I use cake mix with regular flour for the doug to get that very soft texture> Thanks

    ReplyDelete
    Replies
    1. You can check to see if your flour is old or expired.

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  12. Hi! My dough was tough and did not rise. What kind of flour did you use? Brand?

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    Replies
    1. Brand does not really matter for this recipe. I used self rising flour with a moderate amount of gluten and is unbleached. I hope that helps and good luck Thao!

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  13. Do you cook the stuffing first or will it cook during steaming?

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    Replies
    1. The stuffing and buns are cooked together.

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  14. Hi Tina,
    My second try of your recipe today and it is near perfection. The only thing I add was a squeeze of less than half of lemon juice. The dough came out white and puffy. Thank you for your simple easy instruction. I'm going to share the bun with friends tomorrow. Thank you so much.

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    Replies
    1. Hi Tami. That's fantastic! The lemon juice is a great alternative to the vinegar. I am glad this recipe worked out for you!

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  15. Please help! I have tried making these three times and something is not working. No matter how long I steam the buns they taste raw and are not fluffy. I followed every single instruction in order. How can I make them right?

    Thank you in advance!

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    Replies
    1. Hi Valeria! I am so sorry to hear that. Here are some recommendations that may help you with this problem. Make sure that the steamer is hot and steaming and the stove heat is on high when cooking the buns. Also, you may need to roll the dough out thinner so that it can cook all the way through and the meat you put in the middle is not too large. About 1 tablespoon of meat rolled into the ball with the egg and sausage pieces will be sufficient. I hope this helps you out and good luck! =)

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    2. Hello! Thank you very much for answering. I made the buns again and they turned out perfectly. I just needed to use self rising flour instead of all purpose with baking powder. Thank you for the recipe! My family loved the buns.

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    3. Wonderful! Thank you so much for sharing Valeria!

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  16. Hi Tina, I love your blog! If I mix my own self rising flour, do I still need to add the 1 teaspoon flour as in your recipe?

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  17. Can you please add the video link to this banh bao blog please? I can't find the video! Thank you!

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    Replies
    1. I just added it. Thank you for letting me know!

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    2. Hello Tina,
      Thank you for you posting. I really appreciate your labor and sense of humor in all these posting and videos. Especially how you stopped saying "dummies" because after a few videos my girls started to wonder why you called people dummmies...lol...so I stopped letting them watch the videos with me. But the later ones we watch it together! Oh, I also forgot to ask if there is a substitute for the oyster sauce and if I could use soy milk instead, I'm dealing with artificial flavorings and dairy allergies. I can't wait to make these, I'm waiting for my cream of tartar to come in to make the self rising flour for this. My mom use to make 100 of these at a time but she doesn't give me cup measures so it's hard for me to duplicate. My girls are so excited because I also shape them into little piggy shapes too!
      Thank you again sister.

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    3. Yes you can use soy milk instead of dairy milk and as for oyster sauce substitutes, you can mix 1 tbsp of this sauce http://amzn.to/2nh97zu with 1/2 teaspoon of mushroom seasoning: http://amzn.to/2n2Wiqr I hope this helps you out and I am glad you are enjoying my content. =) Happy cooking! Tina

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  18. thank you for your recipe i try this now . hoping i get whiter buns

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