Egg and cheese bao buns from scratch

Ingredients

• 1 cup Water (room temperature)
• 1 tsp Active Dry Yeast (fresh yeast, proofed in water)
• 1 tsp Granulated Sugar (helps feed the yeast)
• 1 tsp Coarse Salt (or ½ tsp fine salt)
• 1 tsp Baking Powder (adds extra fluff)
• 3 cup All‑Purpose Flour (plus extra for kneading, approx. 375 g)
• 2 tbsp Cornstarch (optional, replaces 10 % of flour for softer texture)
• 2 tsp Vegetable Oil (softens the bun)
• 1 piece Large Egg (for the egg sheet, whisked with salt & pepper)
• 6 slice American Cheese Slice (melts easily, one per bun)
• 1 tbsp Unsalted Butter (for cooking the egg)
• to taste Black Pepper (season egg)

Instructions

1. Activate Yeast

   In a mixing bowl combine 1 cup water (or milk), 1 tsp active dry yeast, 1 tsp sugar, and 1 tsp coarse salt. Stir gently and let sit for 5 minutes until slightly foamy.

   Time: PT5M

2. Add Dry Ingredients

   Stir in 1 tsp baking powder, 2 tbsp cornstarch (if using), 2 tsp vegetable oil, and 3 cups all‑purpose flour. Mix with a spoon until a shaggy dough forms.

   Time: PT5M

3. Autolyse Rest

   Cover the bowl with plastic wrap and let the dough rest for 20 minutes. This allows the flour to hydrate and makes later kneading easier.

   Time: PT20M

4. Knead the Dough

   After the rest, knead the dough in the bowl with your hands, adding a little extra flour as needed, until the ball is smooth, soft, and just barely sticky (about 8‑10 minutes).

   Time: PT10M

5. First Rise

   Cover the bowl again and let the dough rise at room temperature until doubled in size, about 2 hours.

   Time: PT2H

6. Shape Buns

   Turn the risen dough onto a lightly floured surface. Pat it into a flat sheet about 1 cm thick. Use a pint‑glass cutter to punch out rounds (≈2‑inch diameter).

   Time: PT10M

7. Oil and Fold

   Lightly brush each round with a thin layer of oil, then fold each round over itself (oil‑side inward) to create a pocket for filling. Place folded buns on parchment paper.

   Time: PT5M

8. Proof Buns

   Cover the folded buns with a damp towel and let them proof for 20‑30 minutes until puffy.

   Time: PT30M

9. Steam Buns

   Set up a steamer basket (or a roasting tray with a rack) over boiling water. Arrange buns on parchment, cover loosely with foil, and steam for 10 minutes until the buns feel springy and fully cooked inside.

   Time: PT10M

   Temperature: 100°C

10. Cool Buns

    Remove the buns from the steamer, let them cool on a rack for 1 minute, then keep covered to retain softness.

    Time: PT1M

11. Prepare Egg Sheet

    Whisk 1 large egg with a pinch of salt, pepper, and a splash of water (or milk) until uniform. Heat a non‑stick skillet, melt 1 tbsp butter, pour in the egg and swirl to create a paper‑thin layer. Cook until set, then fold the sheet in half and remove from heat.

    Time: PT5M

    Temperature: medium heat

12. Assemble Sandwiches

    Open each steamed bun, place a slice of American cheese, add a strip of the thin egg, and close. Return the assembled buns to the skillet, butter‑sides down, and fry until the bottom is golden (≈2 minutes). Add a splash of water, cover, and let steam for another 1‑2 minutes to melt the cheese fully.

    Time: PT5M

    Temperature: medium heat

13. Serve or Store

    Serve the buns warm. To store, place cooled buns in a single layer on a tray, cover with foil and freeze. Reheat by microwaving 30 seconds or steaming briefly before assembling.

    Time: PT1M

Nutrition Facts

Calories

230

Protein

12 g

Carbohydrates

25 g

Fat

10 g

Fiber

1 g

Ingredient Substitutions

• Instead of Active Dry Yeast: instant yeast
• Instead of Coarse Salt: kosher salt
• Instead of All‑Purpose Flour: bread flour
• Instead of Cornstarch: potato starch
• Instead of Vegetable Oil: canola oil
• Instead of American Cheese Slice: processed cheese, cheddar
• Instead of Unsalted Butter: vegetable oil

Equipment Needed

• Mixing Bowl
• Wooden Spoon
• Plastic Wrap
• Steamer Basket or Roasting Tray with Rack
• Parchment Paper
• Glass Pint Cup (or round cutter)
• Non‑stick Skillet
• Spatula
• Foil Sheet
• Kitchen Scale (optional) (optional)

Critical Steps — Do Not Skip

• Activating the yeast properly
• Allowing the dough to rest (autolyse) before kneading
• Kneading until the dough is smooth and just barely sticky
• First rise until doubled in size
• Proofing the folded buns before steaming
• Steaming for exactly 10 minutes – no more
• Thin‑sheet egg cooking and gentle folding
• Final pan‑fry and steam step to melt cheese

Chef Tips from the Video

• Use parchment paper under the buns to prevent sticking to the steamer basket.
• A glass pint cup makes perfectly sized bun rounds without a cutter.
• If you have a bamboo steamer, stack layers for faster batch cooking.

Troubleshooting

Storage

Refrigerator: Cooked buns keep 3‑4 days in an airtight container; reheat by steaming or microwaving.

Freezer: Freeze unassembled buns wrapped in foil for up to 2 months. Thaw at room temperature 30 minutes before use.

Room temperature: Best consumed within 2 hours of cooking; otherwise keep covered.

Make-Ahead Tips

• Freeze the steamed buns unfilled; they reheat quickly in the microwave or a quick steam.
• Egg sheets can be made ahead, cooled, and stored in the fridge for up to 2 days.

Frequently Asked Questions