Homemade Baozi Dough Recipe, Soft and Fluffy Without Shrinking
The key to getting soft, non-shrinking skin when steaming homemade buns lies in proofing the dough. This simple, easy-to-follow recipe works reliably even for beginners, and it pairs perfectly with a chicken and corn filling.
Ingredients
all-purpose flour
500 g
warm water (30-38°C)
260 ml
dry yeast
5 g
Instructions
1
Step 1
Add sugar to the warm water and stir until dissolved, then add the dry yeast and let sit for 5 minutes. When a fine layer of bubbles forms on the surface, the yeast has been successfully activated.
2
Step 2
Pour the yeast water into the flour in batches, stirring until it forms shaggy flakes of dough.
3
Step 3
Use your hands to knead the mixture into a dough, kneading until the surface is roughly smooth and not sticky to the touch.
4
Step 4
Cover and let rise in a warm spot for about 1 hour, until doubled in size. A finger poked into the dough should leave a hole that neither springs back nor collapses.
5
Step 5
Turn the dough out and repeatedly press and knead it to evenly work it through, expelling all the large air bubbles from the inside.
6
Step 6
Roll the dough into a long log, cut it into equal pieces, and roll each piece into a wrapper with a thick center and thinner edges for the baozi.
7
Step 7
Wrap the fillings into baozi and place them in the steamer, then cover and proof a second time for 15-20 minutes. The shaped buns should slowly spring back when lightly pressed.
8
Step 8
Place in a cold-water pot, bring to a boil over high heat, then reduce to medium heat and steam for 12 minutes. Turn off the heat and let rest for 3 minutes before opening the lid to prevent the buns from shrinking.
