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Bao buns in a rice cooker

Yields4 ServingsPrep Time35 minsCook Time15 minsTotal Time50 mins

Closeup shot of steamed bao buns on a black surface

 530 g middle gluten wheat flour (alternatively, plain flour/all-purpose flour), plus extra for dusting
 ½ tsp salt
 7 g fast action dried yeast
 40 g caster sugar
 15 g baking powder
 50 ml milk
 225 ml warm water (depending on how humid your room is. Add more water if room is dry)
 25 ml vegetable or sunflower oil

Put the dry ingredients into the bowl of a free-standing mixer fitted with a dough hook attached (if available).


Mix the liquid ingredients together into a measuring jug. Slowly pour the liquid into the mixer while kneading on a low speed for around 2 minutes until all the water is mixed into the flour.


Once mixed turn the speed up to high for a further 2 minutes until the dough has a smooth yet tacky feel to it.


Once the dough has been well kneaded, dust with 2 tbsp of flour, scraping off any extra dough on the sides of the bowl.


Shape the dough into a ball and coat it with 1 tbsp of vegetable oil. Put the dough back into the bowl.


Cover with a damp cloth in a warm, preferably moist, draft-free location (such as inside a room temperature oven) for 1–1.5 hours.


Once the dough has doubled in size, you can then shape it into whatever shape you wish before steaming.


Fill your rice cooker bowl to the WHITE RICE level 2 and place the buns into your steaming basket.


Close lid and press ’STEAM’. Steaming time will vary between 10–15 minutes depending on the shape and size of your finished buns (the thinner the bun, the shorter the steaming time).

Nutrition Facts

Servings 0