Craving for Chinese takeaways? Indulge in this scrumptious beef bao bun that is fluffy, soft, and steamy. Make the dough, choose your preferred filling, and assemble them to prepare for steaming.
Follow my recipe steps and tips and suggestions to make the fluffiest and juiciest beef bao buns!
What Is A Beef Bao Bun?
First, let us answer the question – what is a bao? Some people think it is a dumpling. However, it is not a dumpling but a fluffy steamed bun made of white-leavened dough.
Unlike the thick and chewy dumpling skin, a bao bun is light and bread-like. It can be half-open or fully closed. Moreover, the filling is usually meat or vegetables.
Cooking bao buns requires steaming using a bamboo steamer basket or regular steaming equipment, but it can also be baked or pan-fried. Bao buns have different variations depending on the filling and cooking method. You can have cha siu bao filled with char siu or xiao long bao filled with meat and broth.
In this recipe, we stuff the bun with minced beef and pork, vegetables, and seasonings. If you want to make it vegetarian or vegan, you can use plant-based meat, tofu, or vegetables as the filling.
The Key Dough Ingredients Of Beef Bao Bun
Flour
In my recipe, I use 500 grams of flour. You can use wheat flour or all-purpose flour for a fluffy and less chewy texture. For an even fluffier texture, you can also swap 1/3 of the flour with cornstarch.
I don’t recommend whole wheat flour since it will not yield the same fluffy finish. If needed, you can combine whole wheat flour but only as a substitute for 1/3 of all-purpose flour.
Yeast
Yeast is a key ingredient in this recipe to make the bao bun rise. It is a single-celled living microorganism, which differs from baking soda or baking powder. Natural fermentation and leavening take place because it is a living microorganism.
The only way to activate the rising process is to make sure that the yeast stays alive. The yeast will be killed if it is mixed with hot water at a temperature of 120°F to 140°F or higher. If the bun did not rise, it means the yeast was killed because the water was too hot.
Baking Powder
Aside from yeast, I also use baking powder as an additional leavening agent to improve the airiness of the bun. Baking powder makes it easier and faster since you will only need to do the proofing process once. If you don’t have baking powder and will use only yeast, you will have to do double proofing which can be tedious and challenging.
Sugar
You will need sugar to ferment with the yeast. Fermentation becomes faster and more effective with sugar since yeast feeds on it. What happens is the yeast turns the sugar into carbon dioxide and ethanol, the two elements that are essential in making the bun rise.
Water
As mentioned, make sure you use warm water below 120°F, ideally at 110°F. The water is mixed with the dry mixture until lumps are formed. The dough should be a bit sticky but not too wet.
Lard
Lard adds flavor and richness to the bun. It gives it a softer texture and a hint of pork flavor. You can find instructions on making lard in my recipe. Alternatively, you can omit it or replace it with vegetable shortening, butter, or vegetable oil.
Tips And Suggestions For Beef Bao Buns
There are a few scenarios that may happen when making the bao bun. So, I listed some suggestions that can help in case you experience any of the situations and ways to prevent them.
- The dough ingredients should be exact: Sometimes, we don’t get the ideal results because the ingredient measurements are inaccurate. A slight difference in grams can produce a different result if you use too much or too little. So, using a kitchen weighing scale is the best way to know if the ingredients are correct in grams.
- Measure the water for the dough: If you aren’t sure if the water is warm or too hot, use a kitchen thermometer. It is always better to be safe than waste a whole batch of dough because the yeast did not activate.
- The dough is too stiff, sticky, or watery: This may still happen even if you follow the ingredient measurements since not all brands of flour are made the same. Some types of flour have better water absorption than others. If it is too firm, add a little bit of water and knead again. If it is too soft or watery, add a little more flour. Remember, add water or flour gradually until you get the desired consistency.
- Do not proof for too long or too short: If the buns are proofed more than the required time, it weakens the dough and causes it to fall apart or flop when steamed. Moreover, it can also make air pockets when proofed too long. On the other hand, if it is proofed too short, it will not rise after steaming. It should proof for about 30 minutes or until its size doubles.
- Proof at room temperature:Aside from the proofing time, the temperature while proofing also affects the results. If it is warmer than the room temperature in your place, the proofing time may need to be reduced. On the other hand, if it is cooler in your area, then the proofing time may need to be longer. If it is cold in your area and you want to achieve a room-temperature environment for the dough, you can let it ferment in an oven or microwave with a cup of boiled water next to it to keep the temperature warm.
What You Need To Make Beef Bao Buns
After learning about the key ingredients and tips for making the bao bun, you can start gathering the ingredients and kitchen items for the recipe. Although the kitchen weighing scale and thermometer are optional, I highly recommend having them to get the desired bun results.
To cook the buns, you’ll need a steamer appliance. You can use your regular steamer appliance or a traditional bamboo steamer basket. If you don’t have a steamer, you can try other ways to steam buns without a steamer. Read my guide on 5 easy ways to steam buns without a steamer here.
Aside from a steamer appliance, you might also need a food processor or blender to make minced meat. You can skip this part if you already have minced meat ready.
Kitchen Items
- Kitchen weighing scale (optional)
- Kitchen thermometer (optional)
- Mixing bowl for the dough
- Chopsticks or whisk for stirring
- Small mixing bowl for soaking peppers
- Food processor or blender to make minced meat (optional if using whole meat)
- Rolling pin
- Steamer
Dough
- 5g of yeast
- 500g of flour
- 5g of sugar
- 3g of baking powder
- 260g of warm water
- 8g of lard
Filling
- 1 tbsp of Sichuan peppercorns soaked in boiling hot water
- 100g of minced pork mince
- 300g of minced beef
- 1 tsp of salt
- 1 tsp of chicken bouillon powder
- 1 tsp of thirteen spices
- 1 tsp of light soy sauce
- 1 tsp of dark soy sauce
- 1 tsp of oyster sauce
- 1 tsp of sesame oil
- 1 tbsp of minced ginger
- 20g of diced onion
- 50g of carrots
Steps To Make Beef Bao Buns
The recipe steps are for making the dough, combining the filling, and assembling the dough and filling. Once everything is shaped and assembled, it is ready for steaming. Watch how I did this recipe with my Instagram and Tiktok tutorial videos.
Make The Dough
- In a mixing bowl, combine yeast, flour, sugar, and baking powder.
- Stir well using chopsticks or a whisk.
- Then, pour warm water.
- Mix until the dough forms chunks or lumps.
- Next, add the lard and knead until the dough becomes a smooth round ball.
- Lastly, cover the bowl and let it proof until it doubles in size.
Prepare The Filling
In a small mixing bowl, soak a tablespoon of Sichuan peppercorns in boiling water for 30 minutes. Set aside.
If you have whole beef and pork, grind the beef and pork separately to make minced meat.
Alternatively, you can use ground beef and ground pork to skip step 2. In a bowl, combine 100 grams of minced pork with 300 grams of minced beef. Then, add salt, chicken bouillon powder, and thirteen spices.
Next, add pepper water (the water from the soaked peppers). This should be added gradually, at least in three increments. You can add one tablespoon at a time. Keep stirring until the meat becomes moist and juicy.
Afterward, combine light soy sauce, dark soy sauce, oyster sauce, and sesame oil. Mix well. Finally, add minced ginger, diced onions, and carrots.
Stir well until the ingredients are well-combined.
Assemble The Dough And Filling
Take the proofed dough and knead until all air is released. Then, divide the dough into 40-gram portions of round balls. Flatten each ball using a rolling pin to make a flat circular dough wrapper.
Place one dough wrapper on one hand and add a filling in the center.
Wrap the filling with the wrapper and slightly twist the ends to form a creased bun. The edges of the wrapper should meet in the middle at the top of the bun. Pinch the top edges of the bun to seal completely.
Place the buns in a steamer for a second proofing, approximately 10 minutes.
Then, steam the buns for 12 minutes. Turn off the heat, do not open the lid of the steamer, let the buns sit there for 3 minutes. The buns should rise and become slightly bigger in size.
Enjoy a fluffy, delicious bun and have it as a snack or side dish.
How To Make Beef Bao Buns
Equipment
- Kitchen weighing scale (optional)
- Kitchen thermometer (optional)
- Mixing bowl for the dough
- Chopsticks or whisk for stirring
- Small mixing bowl for soaking peppers
- Food processor or blender to make minced meat (optional if using whole meat)
- Rolling Pin
- Steamer
Ingredients
Dough
- 5 g yeast
- 500 g flour
- 5 g sugar
- 3 g baking powder
- 260 g warm water
- 8 g lard
Filling
- 1 tbsp Sichuan peppercorns soaked in boiling hot water
- 100 g minced pork mince
- 300 g minced beef
- 1 tsp salt
- 1 tsp chicken bouillon powder
- 1 tsp thirteen spices
- 1 tsp light soy sauce
- 1 tsp dark soy sauce
- 1 tsp oyster sauce
- 1 tsp sesame oil
- 1 tbsp minced ginger
- 20 g diced onion
- 50 g carrots
Instructions
Make The Dough
- In a mixing bowl, combine yeast, flour, sugar, and baking powder.
- Stir well using chopsticks or a whisk.
- Then, pour warm water.
- Mix until the dough forms chunks or lumps.
- Next, add the lard and knead until the dough becomes a smooth round ball.
- Lastly, cover the bowl and let it proof until it doubles in size.
Prepare The Filling
- In a small mixing bowl, soak a tablespoon of Sichuan peppercorns in boiling water for 30 minutes. Set aside.
- If you have whole beef and pork, grind the beef and pork separately to make minced meat.
- Alternatively, you can use ground beef and ground pork to skip step 2.
- In a bowl, combine 100 grams of minced pork with 300 grams of minced beef.
- Then, add salt, chicken bouillon powder, and thirteen spices.
- Next, add pepper water (the water from the soaked peppers). This should be added gradually, at least in three increments. You can add one tablespoon at a time.
- Keep stirring until the meat becomes moist and juicy.
- Afterward, combine light soy sauce, dark soy sauce, oyster sauce, and sesame oil. Mix well.
- Finally, add minced ginger, diced onions, and carrots.
- Stir well until the ingredients are well-combined.
Assemble The Dough And Filling
- Take the proofed dough and knead until all air is released.
- Then, divide the dough into 40-gram portions of round balls.
- Flatten each ball using a rolling pin to make a flat circular dough wrapper.
- Place one dough wrapper on one hand and add a filling in the center.
- Wrap the filling with the wrapper and slightly twist the ends to form a creased bun. The edges of the wrapper should meet in the middle at the top of the bun.
- Pinch the top edges of the bun to seal completely.
- Place the buns in a steamer for a second proofing, approximately 10 minutes.
- Then, steam the buns for 12 minutes. Turn off the heat, do not open the lid of the steamer, let the buns sit there for 3 minutes. The buns should rise and become slightly bigger in size.
- Enjoy a fluffy, delicious bun and have it as a snack or side dish.
