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Baked Baozi Buns are an alternative to the traditional steamed version. I once saw a recipe for baked bao buns with goat meat filling and decided to use the recipe with my own pork filling. They turned out really tasty, still fluffy but with a little crunch from the oven, and most importantly, the filling is juicy inside.
You can also check out my other recipes for steamed baozi buns, as well as the fried version. They are all great in their own way!
Ingredients (Yield: 12 Buns)
For the Dough:
- 4g active dry yeast
- 10g granulated sugar
- 175ml lukewarm water
- 290g bread flour
For the Filling:
- 250g pork meat
- 40g chopped scallions
- 70g corn
- 1 tablespoon sesame oil
- 2 tablespoons soy sauce
- Salt, pepper, Sichuan pepper, sugar to taste
Instructions:
1. Prepare the Filling:
- In a large mixing bowl, combine all the filling ingredients.
- Cover the bowl and refrigerate until ready to use.
2. Make the Dough:
- In a bowl, combine flour, yeast, sugar, and lukewarm water.
- Knead the dough for 8-10 minutes until it becomes soft and smooth.
- Transfer the dough to a greased bowl, cover it with a damp cloth, and let it rest for an hour or until it doubles in size.
- Once risen, deflate the dough and divide it into 12 equal pieces.
- Roll each piece into a ball, flatten it, and use a rolling pin to roll it into 10cm circles.
- Place a portion of the filling in the center of each circle, pleat the edges, and seal / pleat the buns.
- Place the buns on a baking tray lined with parchment paper, ensuring they are spaced apart to prevent sticking.
3. Bake the Buns:
- Preheat the oven to 200°C.
- Place the baking tray on the middle rack and bake for 18-20 minutes.
- Increase the oven temperature to 230°C and bake for an additional 3-5 minutes. Monitor closely to prevent burning. Adjust the time as needed based on your oven's performance.
- Freeze any leftover buns and steam them to reheat when desired.
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