MasterChef star Brendan Pang reveals his recipe to make the perfect fluffy bao buns 

MasterChef Australia star Brendan Pang has shared his secret recipe to make the perfect steamed bao buns at home.

The Perth owner of Bumplings dumpling kitchen said all you’ll need to make the traditional Chinese dough are five ingredients – dried yeast, milk, sugar, flour and oil.

He said the secret to steaming the buns to fluffy perfection comes down to the flour you use and how much heat is distributed evenly during the process.

‘It’s essential bun flour is used and that when it comes to steaming the bao, the heat and steam is distributed evenly, which keeps the dough fluffy and light but still structured – you don’t want them to collapse,’ Brendan explained. 

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The Perth owner of Bumplings dumpling kitchen said all you’ll need to make the traditional Chinese dough are dried yeast, milk, sugar, flour and oil

The MasterChef Australia: Back To Win contestant has teamed up with kitchen appliance brand AEG to share his modern take on the traditional yum cha dish.  

‘The bao bun is a great example of a food that has evolved from its very traditional origins, to a contemporary crowd pleaser that has so many options when it comes to flavour combinations,’ he said. 

‘Originally known as baozi and originating from Northern China thousands of years ago, bao buns have been a firm family favourite long as I can remember.

‘I like my bao the traditional way, with roast pork, and the recipe I’ve developed will impress the even the most devoted bao enthusiasts.’

To create the bao buns, Brendan said you need to dissolve the yeast and sugar in the warmed milk before adding the flour and oil, and mix until dough forms. 

The MasterChef contestant said the secret to steaming the buns to fluffy perfection comes down to the flour you use and how much heat is distributed evenly during the process

Knead on a lightly floured surface for 10-15 minutes until smooth, soft and elastic. Alternatively use the dough hook attachment of an electric mixer.

Next, shape dough into a ball and place into a lightly greased bowl. Cover the bowl with a clean, damp tea towel and leave to rest for 30-45 mins or until doubled in size.

Remove dough from the bowl and turn out onto a clean work surface. Knead lightly for one minute. Shape into a 3cm thick log and cut into 3cm long pieces – approximately 16 pieces. 

Roll each piece into a ball and allow to rest for three minutes. Next, roll out each ball until 3-4mm thick and use a 10cm cutter to trim into circles. Lightly brush the surface of the rolled-out dough with oil and gently fold in half. 

Heat a large steamer or bamboo basket over a large saucepan of simmering water on a medium-high heat. Steam the buns for eight minutes or until puffed and cooked through.

Serve the bao buns with char sui pork, perilla and sawtooth coriander leaves, cucumber, carrot, chilli and Korean BBQ sauce.

Brendan Pang’s bao bun recipe

BAO BUNS – makes 16 buns

Sachet dried yeast (7g) 

1 cup milk, warmed (not more than 40°C) 

¼ cup sugar

3 cups steamed bun flour

 1 tbsp oil

Oil, to brush 

FILLING

Char Sui Pork, sliced

Perilla leaves

Sawtooth coriander leaves 

Cucumber, sliced

Carrot, julienned

Red Chilli, sliced 

Korean BBQ sauce

METHOD

Brendan Pang’s bao bun

1. Dissolve the yeast and sugar in the warmed milk. Add the flour and oil and mix until dough forms.

2. Knead on a lightly floured surface for 10-15 minutes until smooth, soft and elastic. Alternatively use the dough hook attachment of an electric mixer.

3. Shape dough into a ball and place into a lightly greased bowl. Cover the bowl with a clean, damp tea towel and leave to rest for 30-45 mins or until doubled in size.

4. Remove dough from the bowl and turn out onto a clean work surface. Knead lightly for 1 minute. Shape into a 3cm thick log and cut into 3cm long pieces (approx. 16 pieces). Roll each piece into a ball and allow to rest for 3 minutes.

5. Roll out each ball until 3-4mm thick and use a 10cm cutter to trim into circles. Lightly brush the surface of the rolled-out dough with oil and gently fold in half.

6. Heat a large steamer or bamboo basket over a large saucepan of simmering water on a medium-high heat.

7. Steam the buns for eight minutes or until puffed and cooked through.

TO SERVE

To assemble the bao buns, gently pry open a bao bun and fill with char sui pork, perilla and sawtooth coriander leaves, cucumber, carrot, chilli and Korean BBQ sauce. Repeat until all bao buns are filled. Serve immediately.