Bao buns
Soft, fluffy, lip-shaped hirata bao buns made from scratch. This step-by-step recipe guides you through kneading, shaping, and steaming the perfect bao at home - no steamer expertise required.
Updated : 23 July, 2025
Easy
More than 1 hour.
Ingredients
265 grams
Flour
0.25 teaspoon
Salt
1.5 teaspoon
Dry yeast
2 tablespoon
Sugar
2 teaspoon
Baking powder
2 tablespoon
Sunflower oil
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
In a large mixing bowl, combine the flour, salt, yeast, sugar, and baking powder.
Step 2
In a separate jug, mix 1 tablespoon of the oil with 150ml (5fl oz) of warm water - aim for water that feels hot to the touch but not scalding. Pour half of this liquid into the bowl of dry ingredients and stir with a spoon to begin forming the dough.
Step 3
Gradually add the remaining liquid, mixing until the flour is fully incorporated and comes away from the sides of the bowl. Transfer the dough to a clean surface and knead for 5-10 minutes, until it becomes smooth and elastic. The dough should feel fairly wet but manageable. If it’s too sticky, lightly dust with flour while kneading. If it feels too dry, add a little water until you achieve a tacky texture.
Step 4
Once the dough is smooth, dust it with 2 tablespoons of flour and scrape down any sticky bits from the bowl. Knead it 5-6 more times, then shape it into a rough ball. Lightly coat the dough ball with the remaining oil, cover the bowl with a damp cloth, and leave it to rise in a warm, draught-free place for 1 to 1½ hours, or until doubled in size.
Step 5
To shape the hirata bao, roll the risen dough into a thick cylinder, roughly the size of a salami. Divide the cylinder into 7-8 equal pieces, then roll each piece between your palms to form smooth, round balls.
Step 6
Press each dough ball gently with your palm to flatten it. Using a lightly floured rolling pin, roll each flattened piece into an elongated oval shape. Lightly brush the top surface of each oval with a little vegetable oil, then fold one side over the other to form a lip-shaped bun. Cover the shaped buns with a damp cloth and let them rest for another 15-20 minutes.
Step 7
To steam the buns, place 3-4 of them on greaseproof or non-stick baking paper in a bamboo steamer basket, ensuring there’s plenty of space between each one. Stack the baskets and place the lid on top.
Step 8
Fill a wok halfway with boiling water and set it over high heat. Place the stacked steamer baskets over the wok and steam the buns for 8 minutes without lifting the lid during cooking. When done, the bao should be cooked through and puffed up.
Step 9
Let them cool slightly before serving or filling.