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    Home » All Posts » Family » Family Meals » Thermomix Bao Buns

    October 1, 2018

    Thermomix Bao Buns

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    Our soft and fluffy Thermomix Bao Buns served with leftover roast pork and crunchy asian slaw make the perfect family dinner. 

    Thermomix Bao Buns

    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!

    Thermomix Bao Buns

    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!!).

    Thermomix Bao Buns

    If you are looking for some more yummy dinner ideas, make sure you grab your copy of our Thermomix Family Dinners eBook bundle!

    2 ipads displaying Ebooks. A month of Thermomix dinners and Thermomix family dinners and dessert. Ipads surrounded by a doughnut on a plate, A cup of coffee, sunglasses and a tassled key chain.
    2 Bao buns with coleslaw, meat and mayonnaise, sitting on a blue plate on a wooden table.

    Thermomix Bao Buns

    Our soft and fluffy Thermomix Bao Buns served with leftover roast pork and crunchy Asian slaw make the perfect family dinner. 
    5 from 24 votes
    Print Pin Rate
    Course: Dinner, main meal, thermomix
    Cuisine: asian, bao buns, thermomix
    Prep Time: 20 minutes
    Cook Time: 30 minutes
    Proving Time: 45 minutes
    Total Time: 1 hour 35 minutes
    Calories:
    Author: Lucy & Lauren

    Ingredients

    • 250 g warm water
    • 60 g sugar
    • 2 tsp dry yeast
    • 520 g plain flour
    • 60 g olive oil
    • 1 ½ 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

    • 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

    The buns will feel wet when you take them out of the Varoma, but will dry almost immediately as you fill them. 
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    Reader Interactions

    Comments

    1. rachelle leslie says

      January 04, 2021 at 7:19 pm

      5 stars
      We love these chinese buns, my kids favourite food! They are so soft and delicious!
      I don't bother with the baking paper at all. I find if I put them on an oiled bench, to divide them into buns they don't stick. We just cut them in half to serve.
      We find the pulled pork recipe of https://www.delish.com/cooking/recipe-ideas/recipes/a58254/best-pulled-pork-recipe/ with my homemade BBQ sauce and some thickly sliced cucumbers is the best!

      Reply
    2. Jenny says

      December 08, 2020 at 5:53 pm

      These are amazing I look like a chef when I cook these! So yummy ?

      Reply
      • Lucy says

        December 09, 2020 at 4:35 am

        Fantastic!

        Reply
    3. Bec says

      October 17, 2020 at 11:28 am

      Hi, can you make the dough in advance in the morning to cook that evening or will it continue to rise and become tough??

      Reply
      • Lucy says

        October 19, 2020 at 7:45 am

        Hi Bec, if you'd like to leave it longer - place it in the fridge once it's done the initial prove.

        Reply
    4. Keiren says

      September 26, 2020 at 6:06 pm

      Dear god these are amazing!

      Reply
      • Lucy says

        September 27, 2020 at 8:22 am

        Hehe thank you!

        Reply
    5. Tan says

      September 08, 2020 at 3:52 pm

      Hi
      I’m a bit confused as to what to do for step 4 with the ripped baking paper? Do the buns sit on this paper? Does anyone have a photo of what this step should look like. Thank you

      Reply
      • Lucy says

        September 09, 2020 at 7:31 am

        Hi Tan, yes they do sit on the paper (but you need to leave gaps between the paper to allow the steam to get through and cook the buns). I'll take a photo next time I make them!

        Reply
    6. Andrew says

      March 17, 2020 at 2:07 am

      the bao in the top bowl came out great. the bottom side of those in the lower bowl were a bit doughy. any idea what I did wrong? maybe best to put all in the bottom shelf. anyhow, they were great, thank you for the recipe!

      Reply
      • Lucy says

        March 17, 2020 at 8:12 am

        Hi Andrew, hmm the bottom shelf might have just needed another minute or two cooking time. Perhaps try removing the top ones at the stated cooking time and then giving the others a tiny bit longer next time. Good luck!

        Reply
        • Andrew says

          March 17, 2020 at 3:10 pm

          Thnk you...giod tip

    7. Irene Deu Espinar says

      October 18, 2019 at 3:38 pm

      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!!

      Reply
      • Lucy says

        October 19, 2019 at 9:04 am

        Hi Irene, sometimes I use the little packet ones, but generally I use a container of dried instant yeast (Lowan Whole Foods brand).

        Reply
    8. Julie says

      September 04, 2019 at 5:25 pm

      My dough didn’t rise. Is it supposed to?

      Reply
      • Lucy says

        September 05, 2019 at 5:57 am

        Hi Julie, it should rise due to the baking powder and the yeast. Perhaps check that your yeast is still active? xx

        Reply
    9. Joanna Shebson says

      September 03, 2019 at 12:47 am

      It would really help to have a picture of how to put the dough on the baking paper in the varoma dish.

      Reply
      • Jasmine says

        April 04, 2020 at 3:23 pm

        Agree ??

        Reply
    10. Michelle says

      February 21, 2019 at 11:10 pm

      5 stars
      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

      Reply
    11. Alison says

      February 16, 2019 at 7:12 am

      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.

      Reply
      • Liz Williams says

        April 14, 2021 at 6:48 pm

        Agree this has caught me out twice now.. the 45 minute dough proving time should be included.. otherwise amazing!

        Reply
        • Tash says

          April 15, 2021 at 10:52 pm

          It's been fixed - thanks for the feedback! 🙂

    12. Melly J says

      November 11, 2018 at 6:57 pm

      can these be made ahead for a party?

      Reply
      • Lucy Mathieson says

        November 12, 2018 at 5:41 am

        Hi Melly, you can freeze the dough (however, once they're cooked, they're best eaten immediately). xx

        Reply
    13. Victoria Halvorson says

      November 05, 2018 at 10:56 am

      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

      Reply
    14. Nikki says

      October 05, 2018 at 7:50 am

      Nic. Do you find these work with gluten free flour?

      Reply
      • Lucy Mathieson says

        October 06, 2018 at 2:45 am

        Hi Nikki, I've never made them with gluten-free flour sorry!

        Reply

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