I tried 5 different bao recipes in 2025, probably my most prolific trial of bao methods. I shall exclude the 5 Black grain mantou attempt which is not directly comparable because cooked blended grain mixture was integrated into the bao dough itself rather than the filling. Otherwise it's a standard mix and one-proof receipt. I'm also excluding the Custard recipe which I didn't try but noted it down because of the filling, where oil is added in 3 stages like brioche.
The next three are all hand kneading. There is the summer yeasted mantou which adds the yeast water in after the dough has been kneaded. It has a shorter proofing time due to summer and will apparently make taller beautiful buns. The last 2 trials are by the same blogger which focuses on the fillings. First is black sesame filling which has a milk bun with very short proofing time. The second focuses on the custard filling using the same method and a short proofing time.
This latest mantou recipe ZhenMaDaiWaJi uses the scalded flour method often used with making the stretchy skin associated with dumplings. Basically tangzhong. This is also hand kneading with minimal proofing time. This method is similar to Little Goose Food mantou recipe who also uses scalded flour. Goose explains that adding just boiled water introduces a fragrance to the scalded flour and cooks the gluten. However, Goose kneads the dough and rests it for 10 mins, then kneads to smooth surface. Then she separately kneads in yeasted water and knead for 2 mins to incorporate. This 'later yeasted method', she explains, results in a smoother skin.
Both videos describes a better method of making tall beautiful buns.
Ingredients (makes 14)
30g flour
250g just boiled water
500g flour
3g instant yeast
Method
1. Mix the 30g flour with just boiled water.
2. Once dissolved, add in 500g flour. Use chopsticks to stir and make a claggy dough.
3. When the dough is warm to the touch (ie not scalingly hot still), prepare the yeast. Add the yeast to 1 tbsp of water and stir to dissolve. Add the yeast mixture to the dough and mix to form a claggy dough.
4. Knead on a benchtop until the skin is smooth. Better yet, let it relax for 10 minutes after kneading.
5. Without needing to proof, go ahead and form the balls. Roll and knead each and tuck into a ball so that it forms a smooth skin. Here's the main tip - form tall cylinders using the cupping action. (see the videos, Little Goose gives a better step-by-step tutorial. Form a ball first then put on the surface and roll between the palms to form tall cylinders.)
6. Place each on parchment. Put in a steamer, on top of a wok filled with warm water. Let it proof until 1.5x the size. The bao would have grown without flattening and expanding sideways. When you lightly indent the side with a finger, it will spring back out.
7. The water should have returned to room temp by now. Turn on the heat and steam for 15 mins counting from once the water boils.
If using filling, a very similar method by QiaoXieXXiaoYu with different proportions.
Bao ingredients
50g flour
250g boiling water (slightly more if flour is too dry)
450g flour
3-5g instant yeast
Filling ingredients
500g minced pork
2 tbsp light soya sauce
1 tbsp dark soya sauce
1 tbsp oyster sauce
1 tsp sugar
1 tsp bullion powder
Pinch of salt
Dash of white pepper
30g lard, liquid
50g spring onion, chopped
100g infused water (ginger, spring onion infusion, sichuan peppercorn)
Method
1. Add the just off the boil water to the 50g flour and mix.
2. Add in the 450g flour and mix. Add in the yeast (she didn't let it cool down!). Knead for about 10 minutes (far from windowpane and smooth). Depressing the finger indentations into the dough doesn't cause the indentations to spring back up. Cover and proof until 2x the size, approx 70mins.
3. Meanwhile prepare the filling. Mix all the ingredients except the water. Mix the meat with chopsticks in one direction until sticky.
4. Add in the water a bit at a time and continue stirring in 1 direction.
5. Add in the liquid lard and chopped spring onions. Refrigerate.
6. The bao sld have proofed sufficiently. Knead to degas on the benchtop surface. The surface should be very smooth now and a depressed indentation springs back.
7. Roll into a long log. Cut into chunks. Roll each chunk flat to degas then roll into a ball. (See the video).
8. Roll each wrapper flat with a chinese rolling pin. I used this method by Ah Cheen to make dumpling skins which involves applying pressure on alternating sides to automatically produce a very round-shaped dumpling skin. This only works if you don't need a skin with a slightly thicker centre and thin edges.
9. When adding filling, I used this very detailed bao wrapping method by LiFenFen to produce many uniform crimps. Cup to smoothen the surface and then roll between both palms to form a tall cylinder.
10. Place in a steamer on parchment. Place steamer over a wok with hot water to proof for 10 to 15 mins. Once a finger indentation springs back, it's time for steaming. (basically I just waited until I finished wrapping all the remaining bao).
11. Once the water has boiled, steam for 12 mins. Turn off the heat and allow to rest for further 3 minutes before opening the cover. Skin will be super elastic and bouncy (like dumpling skin).
Recipe feedback
- Definitely a keeper as far as ease of handling the dough, keeping the pleats distinct, and minimal proofing time required! As far as a hand kneading recipe goes, this is pretty close to prefect. Sure the bao isn't as bouncey and fluffy as with longer proofing but frankly, this is pretty close!
- Because the dough is more elastic than fluffy, it more closely resembles dumpling dough. This bao would make a great bao jian fried and steamed on the pan, with crispy bottom.
- Update: There's a recipe that combines both the scalded flour AND post-yeasted method. The scalded flour traps the moisture whereas adding the yeast afterwards is supposed to make the dough more easy to knead and thus produce a smoother (less dimplied) shinier skin.
