Equipment
Ingredients
Bao Dough
- 120 ml warm water, around 35 degrees celsius
- 4 g active dry yeast
- 20 g granulated sugar
- 250 g all-purpose flour
- 3 g baking powder
- 15 ml vegetable oil
Crispy Cauliflower
- 400 g cauliflower, cut into bite-sized florets
- 15 ml soy sauce
- 10 ml sesame oil
- 15 ml vegetable oil
- 3 g garlic powder
- 2 g smoked paprika
- 20 g cornstarch
Spicy Mayonnaise and Garnish
- 50 g mayonnaise
- 15 ml sriracha sauce
- 5 ml lime juice, freshly squeezed
- 50 g cucumber, julienned
- 50 g carrots, julienned
- 5 g fresh cilantro, leaves picked
Nutrition (per serving)
Method
In a mixing bowl, combine the warm water, active dry yeast, and granulated sugar. Let the mixture sit for 5 minutes until it becomes frothy, indicating the yeast is active. Add the all-purpose flour, baking powder, and vegetable oil.
Knead the mixture for 8 to 10 minutes until a smooth, elastic dough forms. Place the dough in a lightly oiled bowl, cover it with a damp towel, and let it rest in a warm place until doubled in size, about 1 hour.
Preheat your oven to 220°C/425°F. In a large bowl, toss the cauliflower florets with the soy sauce, sesame oil, garlic powder, and smoked paprika until coated. Sprinkle the cornstarch and vegetable oil over the top, tossing vigorously until the florets are evenly coated and a slightly sticky batter forms.
Spread the coated cauliflower in a single layer on a parchment-lined baking sheet. Roast in the preheated oven at 220°C/425°F for 20 to 25 minutes, flipping the florets halfway through, until they are crispy and golden brown.
Punch down the doubled dough to release air bubbles, then divide it into 8 equal portions. Roll each portion into a smooth ball, then use a rolling pin to flatten each ball into an oval shape about 3 to 4 millimeters thick.
Lightly brush the top surface of each dough oval with vegetable oil, then fold it in half to create a half-moon shape. Place each folded bun on a small square of parchment paper. Cover loosely with a damp towel and let rest for 30 minutes until slightly puffed.
Bring a pot of water to a rolling boil. Place the parchment squares with the buns into a steamer basket, leaving an inch of space between them. Steam covered for 10 to 12 minutes. Turn off the heat and leave the lid on for 3 minutes before opening.
Whisk the mayonnaise, sriracha, and lime juice together to make the spicy sauce. Gently open each warm steamed bao bun along the fold, fill with the crispy roasted cauliflower, julienned cucumber, and carrots. Drizzle generously with the spicy mayonnaise and garnish with fresh cilantro.
Chef's Notes
- For a whiter, softer bun that resembles commercial bao, seek out bleached, low-protein flours like cake flour or specialized bao flour from an Asian grocer.
- The resting step after shaping the buns is crucial for achieving a fluffy texture. A warm, humid environment is ideal for this second proof.
- Do not skip the cornstarch coating on the cauliflower. It combines with the oils to create a starchy shell that mimics a deep-fried crunch while oven-roasting.
- For a fully vegan recipe, simply substitute the standard mayonnaise for your favorite plant-based alternative. All other components are inherently vegan.
- Keep any dough you are not actively shaping covered with a damp kitchen towel. Bao dough dries out exceptionally fast, which leads to a cracked, uneven surface.
Storage
Refrigerator: 3 days — Store buns and filling in separate airtight containers.
Freezer: 1 month — Freeze steamed buns only. Wrap individually to prevent freezer burn.
Reheating: Re-steam refrigerated buns for 3 to 5 minutes until soft and warm. Reheat cauliflower in an oven or air fryer at 200°C/400°F for 5 minutes to restore crispness.
