Bao Buns in the Varoma
Fluffy steamed Chinese bao buns made in a Thermomix and steamed in the Varoma. Plain flour works perfectly - no need for baker's flour. Skim milk powder gives a lighter texture. Dairy-free: omit the milk powder or use a plant-based alternative.
🍽️ Makes 10
Ingredients
| 360 g | plain flour |
| 4 g | baking powder |
| 20 g | milk powder (skim) |
| 20 g | sugar |
| 200 g | water |
| 20 g | oil, plus more for greasing |
| 5 g | dried instant yeast |
Instructions
- Weigh the dry ingredients into the TM bowl: 360 g plain flour, 4 g (1 tsp) baking powder, 20 g milk powder (skim), 20 g (1 scant tbsp) sugar. With the measuring cup in place, mix 3 sec / speed 5.
- Weigh 200 g lukewarm water, 20 g oil and 5 g (1 tsp) dried instant yeast into the TM bowl. Knead (dough mode) for 3 minutes.
- Remove the dough and shape into a ball. It will feel firm - don't worry. Place in a covered bowl and rest in a warm place for 15-30 minutes, depending on kitchen temperature.
- While proving, cut baking paper into ~10 cm x 10 cm squares to keep the buns from sticking during steaming.
- Add 1 litre of water to the Thermomix. Select kettle mode and set to 100°C (measuring cup in).
- When the dough is a little puffy, roll it out with oiled hands. Cut circles with an 88 mm cutter, place each on a paper square and fold the paper over to cover both sides.
- Arrange all buns in the Varoma tray, nestled together - the paper separates them. The whole batch fits in the Varoma at once.
- When the water is hot, put the Varoma in place and steam 15 min / Varoma / speed 2, or until fluffy. Serve with your chosen filling - crispy chicken, Peking duck, tofu, pan-fried king oyster mushrooms, braised pork belly, or even jam and butter as a dessert. Other uses for the dough: stuffed baozi, gua bao (Taiwanese folded buns), pan-fried sheng jian bao (make the dough slightly thicker), and sweet dessert bao (increase the sugar slightly).