- 200g low-gluten flour* (bao flour or 180g all purpose flour + 20g wheat starch)
- 1 tsp instant yeast (3g)
- 1 tsp baking powder (3g)
- 2 tsp cane sugar (11g)
- ¼ tsp salt
- 120–125ml soy milk (or 100-110ml water)**
- ¼ tsp Chinese five spice powder
- ½ tsp salt
- 1–2 scallions, finely chopped
- ½ tbsp sesame oil for brushing
- 3 tbsp everything bagel seasoning
- Stand mix: Add ingredients to stand mix and start on low speed (#2). Pour in the milk and then increase speed to medium (#4), and let it run for about 8-10 minutes or until the dough comes together, is smooth and elastic-y. Take it out of the bowl, knead with your hands and form a smooth round ball. Allow the dough to rest for 10 minutes covered.
- Hand mix: Add all the dry ingredients to a bowl and whisk together. Use chopsticks to stir and slowly pour in the milk (or water). Once the dough gets shaggy, knead with your hands until dough comes together and is smooth (about 10-12 minutes). Form it into a ball and then allow the dough to rest for 10 minutes covered.
- Take the dough out of the bowl and then using a rolling pin, roll it into a 8.5×10.5 inch rectangle (about 1/4 inch in thickness). Brush with sesame oil, sprinkle with Chinese five spice, salt and scallions.
- Fold one side 1/3 towards the middle. Then fold the other side 1/3 towards the middle, pressing tightly. Cut the long rectangle into 6 pieces (about 58g each). Cover the dough with a damp kitchen cloth and work one piece at a time. Cut 4-6 slits per piece of dough, pinch the end and then twist. Then bring the cut end toward the middle to form a round shape (like a bagel), tucking the cut side down. Brush sesame oil on the bottom and generously dip it into everything bagel seasoning. Place in a steamer basket lined with parchment paper and proof for 45 minutes – 1 hour (or until 1.5 times larger in size / poke test).
- Add 2 tbsp of oil to a non-stick pan over medium heat. Place the buns in, leaving about 1 inch between each bun. Cook for until the bottom gets lightly browned (about 2-3 minutes). Then add 4-5 tbsp of water (depending on the size of the pan), cover and cook until the water is almost gone. Remove the lid and let it cook for another minute or until water is completely gone and bottom is golden brown to your liking and crispy again.
- *Low gluten flour can be bao flour or cake flour. If you do not have either, you can also just use plain all purpose flour or a combination of 180g all purpose flour + 20g wheat starch.
- ** Soy milk or water can either be used. Because they both get absorbed differently, the amount will vary (also depending on the humidity of your room). You can also use a combination of soy milk and water of 80ml soy milk + 45ml water.
- Poke test: DO NOT over-proof your dough. To test, poke one of the buns. It should spring back slowly. If it springs back quickly, proof for longer. If it does not spring back at all, dough is over proofed.
- Helpful Equipment: electric stand mix, pastry brush, dough cutter/scrapper, steaming basket, non-stick skillet with lid
- Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).
- Time: Prep time does not include proof time.
- Category: side dish
- Method: stove top
- Cuisine: chinese, vegan
- Serving Size: 1 serving
Keywords: scallion buns, bread, baos