Bao dough for baozi and bao

This recipe is designed for a 24-hour cold fermentation followed by shaping and a second proof. It is not designed for 24 hours of refrigeration followed by another full doubling. That distinction is important for avoiding the over-fermentation. if the kitchen is warm: divide and shape the dough while it is still slightly cool rather than letting the entire batch warm completely. Cold dough: Is easier to portion consistently. Is less sticky. Holds pleats better. Gives more control over final proofing

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Combine flour, yeast, sugar, salt and baking powder.

Step 2

Add cold water and oil. Mix until combined, then knead for approximately 8–10 minutes. The dough should be smooth, elastic and slightly firm. It should not feel sticky.

Step 3

Shape into a ball and place in a lightly oiled container with plenty of room for expansion.

Step 4

Cover airtight and refrigerate at approximately 3–5°C. Refrigerate (24 hours)

Step 5

Do not knead again during fermentation.

Step 6

Remove the dough and let it rest covered for 20–30 minutes.

Step 7

Divide into 12 portions of approximately 68–70 g.

Step 8

Shape into balls, rest for 5–10 minutes, then roll into wrappers.

Step 9

Add approximately 45–50 g filling per bun. Fill and seal

Step 10

Pleat and seal firmly. Place each bun on parchment.

Step 11

Leave covered at room temperature, ideally around 24–26°C.

Step 12

Look for visibly puffier buns that feel lighter and respond slowly to a gentle fingertip press. Do not rely exclusively on the clock.

Step 13

Steam medium-sized filled buns over steady boiling water. Rest for 5 minutes with the lid closed before opening.

Step 14

Bring water to a steady boil in a pot beneath the steamer. The water must not touch the buns. Arrange the buns with room to expand. Steam in batches if necessary. Once steam is established, steam medium buns for 12–15 minutes. Very large buns may need 16–18 minutes. Turn off the heat and leave the lid closed for 5 minutes. Open the lid gradually to avoid a sudden temperature change that can wrinkle the buns.