Our soft and fluffy Thermomix Bao Buns served with leftover roast pork and crunchy asian slaw make the perfect family dinner.
If you’re looking for a yummy new dinner to make in your Thermomix, this is it!!! Our Thermomix Bao Buns are always a massive hit with the whole family. I like to make these buns whenever I have leftover roast pork or pulled pork sitting in the fridge. Add some fresh crunchy slaw, some creamy mayo and you’ve got a delicious meal waiting for you!
This recipe makes quite a lot of buns (around 15-18) so if you’re only feeding a couple of people, you can freeze the extra dough for another time. We find that 2-3 buns is plenty for an adult (unless you’re super hungry of course!!).
If you are looking for some more yummy dinner ideas, make sure you grab your copy of our Thermomix Family Dinners eBook bundle!
Thermomix Bao Buns
Our soft and fluffy Thermomix Bao Buns served with leftover roast pork and crunchy asian slaw make the perfect family dinner.
Ingredients
- 250 g warm water
- 60 g sugar
- 2 tsp dry yeast
- 520 g plain flour
- 60 g olive oil
- 1 1/2 tsps salt
- 1 tbs baking powder
- 500 g extra water
- leftover roast pork (or pulled pork, slaw Kewpie (Japanese) mayo and sesame seeds, to serve
Instructions
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To make the bun dough, place the water, sugar and yeast into the Thermomix bowl and mix on Speed 3, 8 seconds. Allow to rest for 5 minutes or until the mixture has turned frothy.
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Add the plain flour, olive oil, salt and baking powder into the Thermomix bowl and mix on Speed 6, 8 seconds, to combine. Mix on Interval (dough function) for 10 minutes.
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Place the dough into a greased ThermoServer or large bowl and set aside in a warm dry place to rise for 45 minutes.
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Rip a piece of baking paper into strips and place over the 2 layers of the Varoma trays (leaving gaps in between to allow the steam to escape).
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Knead the dough on an oiled bench or board. Divide the dough into approximately 15 - 18 small pieces. Roll into balls and flatten down into a circle/oval shape.
Place small pieces of baking paper onto half of each flattened oval and fold over (so that the baking paper is in between.
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Place the bao buns onto the 2 trays of the Varoma.
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Fill the Thermomix bowl with 500g of water and put the Varoma (with the 2 trays) in place. Cook on Varoma, 30 minutes, Speed 4.
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Take the buns out (they will be quite wet and sticky) and serve immediately with leftover roast pork, slaw, Kewpie (Japanese) mayo and sesame seeds.
Recipe Notes
The buns will feel wet when you take them out of the Varoma, but will dry almost immediately as you fill them.
Comments 12
Nic. Do you find these work with gluten free flour?
Author
Hi Nikki, I’ve never made them with gluten-free flour sorry!
Hi there,
I just substituted white wings gluten free plain flour for the plain flour in the recipe. Very tasty. Abit more dense but will play around with arrowroot powder next time 😃 thank you
can these be made ahead for a party?
Author
Hi Melly, you can freeze the dough (however, once they’re cooked, they’re best eaten immediately). xx
Please add the resting time to this recipe. There’s another 50 minutes to allow for here. Total time is 90 minutes plus however long it takes to form the bun shapes.
I have made these at least 3 or 4 times and I just love them! Making them tomorrow night for a casual girls dinner xx
It would really help to have a picture of how to put the dough on the baking paper in the varoma dish.
My dough didn’t rise. Is it supposed to?
Author
Hi Julie, it should rise due to the baking powder and the yeast. Perhaps check that your yeast is still active? xx
It looks so good and delicious, can’t wait to try to make them. Btw, what kind of yeast do you use? I love in Spain and we have those little tablets that we use to make bread or also the little packages used to make cakes and baked goods ( baking powder). Thank you!!
Author
Hi Irene, sometimes I use the little packet ones, but generally I use a container of dried instant yeast (Lowan Whole Foods brand).