Beef and Onion Stuffed Bao

Ingredients

• 250 g Wheat flour (type 45) (Sift to avoid lumps)
• 5 g Dry active yeast (A 7 g packet is enough, using 5 g)
• 20 g Sugar (Granulated white sugar)
• 150 ml Whole milk (Warm (≈30 °C))
• 30 g Butter (Melted and warm)
• 1 unit Egg (For the dough, plus 1 yolk for the glaze)
• 300 g Ground beef (Lean meat, 5 % fat)
• 1 unit Medium onion (Finely sliced)
• 2 unit Garlic cloves (Finely minced)
• 30 ml Light soy sauce (Tamari or light soy)
• 15 ml Dark soy sauce (Dark soy sauce, adds color)
• 5 ml Sesame oil (Aromatic oil, add at end of cooking)
• 15 ml Neutral cooking oil (e.g., sunflower or canola oil)
• 0.5 tsp Ground black pepper (Freshly ground preferably)
• 10 g Potato starch (Mixed with 2 tablespoons water for slurry)
• 1 unit Egg yolk (For the glaze)
• 30 ml Water (for glaze) (2 tablespoons)
• 15 g White sesame seeds (To sprinkle before baking)

Instructions

1. Activate the yeast

   In a small bowl, combine the dry yeast with 30 ml warm milk and a pinch of sugar. Let rest for 5 minutes until the mixture foams.

   Time: PT5M

2. Prepare the dry dough

   In a large bowl, sift the flour and add the sugar. Make a well in the center.

   Time: PT3M

3. Incorporate liquids and knead

   Pour the yeast mixture, the remaining warm milk, melted butter and beaten egg into the well. Mix until a homogeneous dough forms then knead for 5 minutes by hand or with a mixer until it forms a smooth ball.

   Time: PT5M

4. First rise

   Cover the bowl with a clean kitchen towel and let rise in a warm place for 1 hour, or until the volume doubles.

   Time: PT1H

5. Prepare the filling – chop

   Finely chop the garlic and thinly slice the onion. Set aside.

   Time: PT5M

6. Mix the sauces

   In a bowl, combine the light soy sauce, dark soy sauce, sesame oil, cooking oil and black pepper. Set aside.

   Time: PT2M

7. Cook the filling

   Heat 1 tablespoon neutral oil in a sauté pan over medium heat. Add the garlic and onion, sauté for 1 minute. Add the ground beef, cook 2 minutes stirring. Pour in the prepared sauce, mix for an additional 1 minute. Add the potato starch diluted in 2 tablespoons water, cook 1‑2 minutes until thickened. Remove from heat and set aside.

   Time: PT5M

8. Shape the baos

   On a lightly floured surface, deflate the risen dough, form a log and cut into 8 equal pieces. Roll each piece into a ball then flatten into a disc about 10 cm in diameter.

   Time: PT10M

9. Fill and seal

   Place a tablespoon of filling in the center of each disc. Fold the edges and pinch firmly to seal, forming the typical bao folds. Turn the bao so the fold is underneath.

   Time: PT2M

10. Brush and sprinkle

    In a small bowl, whisk the egg yolk with 2 tablespoons water. Brush each bao with this mixture then sprinkle with white sesame seeds.

    Time: PT2M

11. Bake

    Place the baos on a baking sheet lined with parchment paper. Bake at 180 °C for 15 minutes, or until golden and fully cooked.

    Time: PT15M

    Temperature: 180°C

12. Rest and serve

    Remove the baos from the oven, let rest 2 minutes on the sheet, then enjoy warm.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

35 g

Fat

8 g

Fiber

2 g

Ingredient Substitutions

• Instead of Wheat flour (type 45): All-purpose flour
• Instead of Dry active yeast: Fresh yeast (15 g)
• Instead of Sugar: Cane sugar
• Instead of Whole milk: Semi-skimmed milk, Unsweetened almond milk
• Instead of Butter: Margarine, Vegetable oil
• Instead of Egg: Flax egg (1 tablespoon + 3 tablespoons water)
• Instead of Ground beef: Ground pork, Ground turkey
• Instead of Medium onion: Shallot, Leek
• Instead of Garlic cloves: Garlic powder (½ tsp)
• Instead of Light soy sauce: Light soy sauce
• Instead of Dark soy sauce: Hoisin sauce (in small amount)
• Instead of Sesame oil: Toasted sesame oil (stronger)
• Instead of Neutral cooking oil: Peanut oil
• Instead of Ground black pepper: White pepper
• Instead of Potato starch: Cornstarch (Maïzena)
• Instead of Egg yolk: Flax egg (1 tbsp)
• Instead of Water (for glaze): Milk (for a more golden glaze)
• Instead of White sesame seeds: Black sesame seeds

Equipment Needed

• Mixing bowl (casserole)
• Whisk or wooden spoon
• Kitchen scale
• Cutting board
• Chef's knife
• Sauté pan (heavy-bottomed skillet)
• Silicone spatula
• Baking sheet
• Parchment paper
• Kitchen brush
• Oven

Critical Steps — Do Not Skip

• Activate the yeast correctly (milk temperature)
• Knead the dough until a smooth texture is achieved
• Allow the dough to rise sufficiently (doubled volume)
• Thicken the filling with starch without forming lumps
• Seal the baos airtight
• Bake until golden

Chef Tips from the Video

• For an even softer interior, lightly spray the baos with water just before baking.
• Serve with a small garlic chili sauce to enhance flavor.
• If you prefer a steamed texture, steam the baos for 10 minutes after baking.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3 days.

Freezer: Wrap each bao individually and freeze for 1 month.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the dough the night before and let it rise in the refrigerator (will reduce rise time to 30 minutes on the day).
• The filling can be cooked ahead, cooled and stored for 2 days in the refrigerator.
• Shape the baos, freeze raw and bake directly from the freezer (add 5 minutes cooking).