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Egg and cheese bao buns from scratch

Ingredients:

  • 1 cup of water or milk (estimate: 237 mL)
  • 1 teaspoon of yeast
  • 1 teaspoon of sugar
  • 1 teaspoon of coarse salt (or 1/2 teaspoon fine salt)
  • 1 teaspoon of baking powder
  • All-purpose flour (estimate: 90% of the total flour used)
  • Starch (estimate: 10% of the total flour used)
  • 1 to 2 teaspoons of oil
  • Butter (for frying eggs and toasting bao, estimate: 2 tablespoons)
  • 1 egg
  • Black pepper (to taste)
  • Splash of water or milk (for the eggs, estimate: 1 tablespoon)
  • 1 slice of American cheese (per bao, estimate: 6 slices)
  • Parchment paper or coffee filters (for steaming)

Steps:

1
Mix a dough consisting of a cup of water or milk, a teaspoon of yeast, sugar, salt, baking powder, most of the flour (with some starch), and oil.
2
Stir with a spoon until you can't easily mix in more flour, then cover and rest for about 20 minutes to hydrate and autolyse the flour.
3
Work in the remaining flour by kneading to create a smooth, soft, and barely sticky dough ball, similar in feel to naan dough.
4
Cover the dough and let it rise for a couple of hours until roughly doubled in size.
5
Roll out the risen dough to about a centimeter thick, then use a pint glass or similar cutter to punch out rounds of dough. Place the rounds on parchment paper.
6
Fold each round of dough in half after optionally brushing the surface with a little oil. This ensures the bao can be reopened for filling later. Let them proof for 20-30 minutes.
7
Steam the bao until they're springy to the touch, around 10 minutes, in a bamboo steamer, a roasting tray with a rack, or similar setup.
8
Prepare a quick breakfast filling by melting butter in a pan, whisking an egg with water or milk, and cooking it into a thin, solid layer to create strips of egg for the bao.
9
Place a piece of American cheese inside each bao, along with some strips of cooked egg. Then lightly fry the bottom of the bao in residual butter.
10
Finally, pour a small amount of water into the pan and re-steam the bao until the water evaporates and the cheese is melted, resulting in toasty bottoms and soft, steamy tops.
11
Serve immediately or wrap in foil for an on-the-go breakfast option.