Our soft and fluffy Thermomix Bao Buns are one of the most popular recipes on our website! Why not try them served with leftover roast pork and crunchy Asian slaw to 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!
Why you will love this recipe:
- Simple to make - these Bao Buns require around 20 minutes of prep time.
- Family friendly - serve these buns alongside your family's favourite fillings and watch them help themselves!
- Freezer friendly - you can freeze any leftover dough for up to two months.
Thermomix Bao Bun Ingredients:
Please note you will find the full recipe including ingredient list in the recipe card below.
- Sugar
- Yeast
- Bakers flour
- Baking Powder
- Water
- Extra virgin olive oil
- Salt
How to Make Bao Buns in a Thermomix:
- Place the water, sugar and yeast into a Thermomix bowl and mix before allowing to rest.
2. Add the flour, olive oil, salt and baking powder and combine.
3. Allow the dough to rest for 45 minutes.
4. Roll the dough into small circles and place a strip of baking paper in the middle.
4. Place into Varoma Tray and cook.
5. Once cooked, serve immediately.
Tips for Making Bao Buns in a Thermomix:
- 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!!).
- You can use either plain or bakers flour for this recipe.
- These buns will be quite damp after cooking, this is normal.
- You can freeze any leftover dough for up to two months.
More Simple Meal Ideas:
- Thermomix Egg & Bacon Quiches
- Chicken Meatballs
- Thermomix Pesto & Cheese Scrolls
- Thermomix Sausage Rolls
- Mexican Beef Bowls
- Thermomix Arancini Balls
- Cheese and Zucchini Bites
- Thermomix Vegetable Fritters
Thermomix Bao Buns
Equipment
- 1 x Thermomix
- Rolling Pin
Ingredients
- 250 grams warm water
- 60 grams sugar
- 2 teaspoon dry yeast
- 520 grams plain flour
- 60 grams extra virgin olive oil
- 1 ½ tsps salt
- 1 tbs baking powder
- 500 grams extra water
To serve
- leftover roast pork (or pulled pork), slaw, Kewpie (Japanese) mayo and sesame seeds, to serve
Instructions
- To make the bun dough, place the water, sugar and yeast into the Thermomix bowl and mix for 8 seconds, Speed 3. Allow to rest for 5 minutes or until the mixture has turned frothy.
- Add the plain flour, olive oil, salt and baking powder into the Thermomix bowl and mix for 8 seconds, Speed 6 to combine. Knead for 10 minutes, Kneading Function.
- Place the dough into a greased ThermoServer or large bowl and set aside in a warm, dry place to rise for 45 minutes.
- 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).
- 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.
- Place the bao buns onto the 2 trays of the Varoma.
- Fill the Thermomix bowl with 500g of water and put the Varoma (with the 2 trays) in place. Cook for 30 minutes, Varoma temperature, Speed 4.
- 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.
Notes
- 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!!).
- You can use either plain or bakers flour for this recipe.
- These buns will be quite damp after cooking, this is normal and they will dry quickly.
- You can freeze any leftover dough for up to two months.
Nutrition
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Catherine says
This recipe is on regular rotation at our house. By far the best bao bun recipe around!
Thank you ladies 🙂
Danielle says
I am about to make these and just wanted to know if I can steam them in advance and then reheat them maybe in the microwave before filling with shredded pork and asian slaw? Thank for your receipe I am excited to try.
Tash says
Bao buns go a bit chewy once they've cooled down and I haven't tried reheating them, so I would personally probably recommend steaming them fresh.