Egg and cheese bao buns from scratch
331,788
Published 2024-02-15
**BAO RECIPE, MAKES A DOZEN**
1 cup (237mL) milk
1 teaspoon dry yeast
1 teaspoon sugar
1 teaspoon coarse salt
1 teaspoon neutral oil (plus extra for greasing the bao)
1 teaspoon baking powder
1/4 cup (40g) starch
all-purpose flour (about 3 cups, 360g max, but I do it by feel)
Combine all the dough ingredients in a bowl with as much all-purpose flour as you can stir in with a spoon. Cover and let sit about 20 minutes. Knead in more flour until the dough ball is smooth and just barely sticky. Cover and let rise a couple hours until doubled.
Roll out the dough to 1 cm thickness and bunch out rounds (I use the mouth of a pint glass), placing all the finished rounds on a sheet of parchment paper or coffee filters. You can roll out your dough scrap and punch out more rounds as needed. Lightly smear the tops of each round with oil and fold each one over on itself to create a semi-circle. Cover and let proof about 30 min before steaming.
Steam until the buns just finish puffing up and they feel baked inside when you poke them — about 10 minutes. After cooling, they can be frozen and thawed very quickly.
**SANDWICH RECIPE, MAKES A HALF DOZEN**
6 bao buns (see above)
1 egg
2 slices "American" cheese
salt
pepper
butter
water/milk
Gently open the bao buns and stuff each with a few scraps of cheese.
Beat the egg with salt, pepper and a splash of water or milk. Melt a film of butter in a nonstick pan and heat until foaming. Pour in the egg, slosh it around a little but do not stir. Once the egg cooks into a sheet that is solid enough to fold over on itself, well, fold it over on itself and kill the heat.
Tear the egg into scraps and stuff them into the bao buns. Place the buns in the pan with the residual butter and turn the heat back on. When the bottoms have just turned golden brown, splash just enough water in the pan to make a lot of steam and immediately cover — re-steam until the cheese is melted and the bread warmed through.
All Comments (21)
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I like these original video styles better personally. While there is the charm in the less-edited videos, these have a more concise feel to them that i can more easily follow along when actually cooking them.
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I like these speed recipes alot, Zero bs, just a good recipe
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I can't communicate how much I appreciate you having the recipe in the description. So many other channels want to navigate me to their personal website, which inevitably has a deluge of adds and navigation becomes a problem and of COURSE it isn't cell phone friendly for the display.
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as a chinese-american, i've kind of been waiting for someone to start fusing 2 of my favorite breakfast/brunch styles together, American diner and chinese dimsum
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I do have to say I prefer this video style over the less edited ones. Occasional less edited videos are nice, but these more edited ones are really pleasant to watch. I really just love listening to you talk near nonstop, no matter the topic.
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I've always been intimidated by baos at home but Adam has the inate ability to make me less afraid to try stuff at home, this looks sooooo good what a combo. I remember always eating the meat first out of my char siu baos just so I could enjoy the bread alone as a kid
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As a taiwanese-brazilian adult who forgot to take notes in childhood, I've been searching for easy bao recipes for quite a while. This seems to do it.
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I like how you don't pretend this is authentic. The twists are nice. I don't really care about authenticity but being honest about it is a nice change in the cooking world
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adam! instead of pressing out rounds with a glass, i’d rec comes rolling the dough into a long, thin-ish tube and then cut it into the appropriate amount of pieces. then, simply knead the bao into shape gently with your palms. the texture comes out much better!
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I feel like a little everything bagel seasoning sprinkled on the bao before cooking would be really good. Make them even more bagel adjacent
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I love bao and was always too lazy to see how the dough was made. Thanks for showing me how simple it is, including the steaming.
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Nice green eggs! Will you have a green eggs and ham recipe soon?
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They look surprisingly similar to lotus buns. Recently, last week during CNY we ate these buns with pork and sauce inside
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Adam if you’re looking to expand on the bao then I highly reccomend making a video on char siu bao- it’s a Chinese style pork barbecue bao and it’s super delicious. Keep up the good content!❤️
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This is such a brilliant idea, Adam!
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Adam, you make me passionate about cooking, and you motivate me to try more stuff in the kitchen. I watch all your videos, and I can honestly say that your style of video and listening to you talk. I could just listen to you all day. Thankyou for what you do, you do it so well.
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Definitely gonna try these. I have been wanting to try making bao for a while now and putting it into an approachable format like this helps make me realize I can make them.
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Looks amazing! Thanks For this 🎉🎉🎉❤❤❤
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Not sure if it's the lighting or color grading but what in the Dr. Seuss is going on with those eggs...?
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Hey Adam, try this stuffing: braised pork, peanut powder, pickles and cilantro (or basil if you hate cilantro). That's roughly the authentic Taiwanese recipe, except it's pickled mustard greens.
