Baobun

To make Baobuns from scratch, start by mixing 500 g of all-purpose flour, 10 g of instant yeast, 50 g of sugar, and 5 g of salt in a bowl. Gradually add 250 mL of water while kneading until a smooth dough forms. Incorporate 20 g of vegetable oil, cover the dough, and let it rise for about 1 hour until doubled in size. After that, punch it down, divide it into portions, shape them into buns, and steam for 15-20 minutes until fluffy.

Yes, you can make gluten-free Baobuns by substituting all-purpose flour with a gluten-free flour blend. Make sure to check that the blend contains xanthan gum or add it separately to help with the dough's elasticity. The texture may vary slightly, but they should still be delicious!

To store leftover Baobuns, let them cool completely, then place them in an airtight container. You can keep them in the refrigerator for up to 3 days or freeze them for longer storage. To reheat, steam them for a few minutes or microwave them with a damp paper towel to retain moisture.

Baobuns pair wonderfully with a variety of fillings and sides. For a festive meal, consider serving them with roasted meats, stir-fried vegetables, or a flavorful dipping sauce like hoisin or soy sauce. You can also fill them with braised pork, tofu, or pickled vegetables for a delicious treat.

If you need a substitute for vegetable oil in the Baobun recipe, you can use canola oil, sunflower oil, or even melted coconut oil. Each will impart a slightly different flavor, but they will all work well in keeping the dough moist and pliable.