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How to Cook Hirata Steamed Buns (Bao Buns)

How to Cook Hirata Steamed Buns (Bao Buns)

By Jeff Baker

"Having begun his career in a professional kitchen in 1983, Jeff Baker has since cooked for the Queen, and worked alongside some of the world’s top chefs, such..."

  1. Mix together the plain flour, caster sugar and salt in a large bowl. 
  2. Dissolve the yeast with a pinch of sugar and 1 tbsp. warm water and then add it to the flour with the milk, oil, rice vinegar and water.
  3. Mix into a dough until smooth and elastic, around 10 minutes then cover with a tea towel and allow to double in size, around 1 hour.
  4. Tip the dough out onto a clean work surface and punch it down.
  5. Flatten the dough with your hands, then sprinkle over 1 tsp. baking powder and knead for 5 mins.
  6. Roll out the dough 4-5mm thick and cut into rounds using a straight edge cutter to create 18 to 20 rounds, rerolling the trimming until all the dough is used. ( make larger rounds for a burger, 8 to 10)
  7. Lightly rub the surface of the dough with oil then fold in half over an oiled chopstick, pulling the chopstick away to leave a folded parcel.
  8. Cut squares of baking parchment and put a bun on each then cover with parchment paper & leave to prove in a warm place for 1hr 30 mins, or until doubled in size.
  9. Heat a large steamer over a medium-high heat and steam the buns for 8 mins until puffed.
To serve
  • Prise open each bun and fill with pulled pork, crispy Peking duck or smoked brisket with lots of pickles and hot sauce.

Make larger buns for a unique take on the traditional burger 

Note: The buns can be frozen and simply re steamed when required 

  • The Ingredients
  • 500 g plain flour
  • 130 ml water
  • 100 ml milk
  • 20 g caster sugar
  • 20 ml oil plus extra for the
  • 15 ml rice vinegar
  • 7 g yeast
  • 7 g salt
  • 1 tsp. baking powder

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