Fluffy, Sweet Pan Sobao - The Irresistible Chinese Steamed Bun

Pan sobao, or Chinese steamed buns, are pillowy soft buns filled with sweet or savory ingredients. The fluffy texture and lightly sweet flavor make them an irresistible treat. Follow this recipe to make perfect pan sobao at home.

What is Pan Sobao?

Pan sobao originated in China and are also popular in other Asian countries. The name means "small steamed bread" in Chinese. Some key features include:

Fluffy, Soft Texture

Pan sobao have a cloud-like, cottony soft texture. This comes from the leavening ingredients and steaming method.

Neutral Sweet Taste

They have a slightly sweet flavor from sugar or maltose added to the dough. But they are not overly sweet.

Can Be Filled or Unfilled

Pan sobao can contain various fillings or be made plain. Filling options are endless.

Fillings for Pan Sobao

While you can serve plain pan sobao, fillings add even more deliciousness. Popular fillings include:

Sweet Red Bean Paste

Smooth, naturally sweet red bean paste is a traditional Chinese filling. The creamy texture balances the soft bun.

Custard

Rich, velvety custard with eggs and cream is another classic choice. Vanilla custard is quite popular.

Fruit Preserves or Jams

Sweet fruit fillings like strawberry, pineapple, or apricot jam pair wonderfully with the subtly sweet bun.

Nuts

Chopped peanuts, walnuts, or sesame seeds add texture and flavor.

Spiced Meat

Savory pan sobao can be filled with spiced ground pork, chicken, or beef.

Ingredients for Pan Sobao Dough

The soft, cloud-like texture comes from this simple yeast dough:

All-Purpose Flour

The base is all-purpose wheat flour. Cake or pastry flour can also be used.

Yeast

Active dry yeast helps the dough rise. Instant yeast can also be substituted.

Sugar

Granulated white sugar adds a touch of sweetness and helps feed the yeast.

Milk

Milk adds richness and moisture. Whole milk works best.

Water

Lukewarm water activates the yeast and binds the dough.

Egg

A single egg gives the dough structure and a silky texture.

Butter or Oil

A small amount of fat tenderizes the dough. Stick with vegetable oil or butter.

Step-by-Step Pan Sobao Recipe

Follow these simple steps for pillowy perfection:

Activate the Yeast

Whisk the yeast, 1 tsp sugar, and 1/4 cup lukewarm water together. Let sit until foamy, about 10 minutes.

Mix the Dough

In a large bowl, mix together flour, 2 tbsp sugar, milk, egg, yeast mixture, and 2 tbsp softened butter. Stir until a shaggy dough forms.

Knead the Dough

On a floured surface, knead the dough for about 10 minutes until smooth and elastic. Add extra flour if needed.

Proof the Dough

Place dough in an oiled bowl and cover with plastic wrap. Let rise 1-2 hours until doubled in size.

Shape the Buns

On a floured surface, divide dough into equal pieces. Shape pieces into round buns and add desired fillings.

Second Rise

Cover filled buns and let rise another 30 minutes until puffy.

Steam the Buns

Add 1-2 inches of water to a pot fitted with a steamer basket. Steam buns for 15 minutes until cooked through.

Serving Suggestions

These Chinese steamed buns make an excellent breakfast, snack or dessert. Here are some serving ideas:

For Breakfast

Serve pan sobao warm with coffee or tea for breakfast.

For Snacks

Pack a few savory or sweet buns in lunches for an on-the-go snack.

For Dessert

Custard or fruit jam-filled buns make a delicious dessert treat.

Dim Sum Style

Steam an assortment for yum cha-style dining. Mix savory and sweet buns.

Tips for Perfect Pan Sobao

Follow these tips for pan sobao success:

• Steam over rapidly boiling water for best rise.
• Don't let dough rise too long or buns will be dense.
• Fill just before steaming so fillings don't make dough soggy.
• Store leftovers in Ziplock bag and re-steam to refresh.

Conclusion

With this easy recipe, you can enjoy restaurant-quality pan sobao at home. The ingredients are simple but carefully weighed and prepared to create the perfect fluffy, just-sweet-enough steamed buns. Fill them with anything from rich custard to fresh fruit preserves for a delightful breakfast, snack, or dessert. These Chinese buns are sure to become a new favorite comfort food!

FAQs About Pan Sobao

Can the dough be made ahead of time?

Yes, you can make the dough in advance, let it rise once initially, punch it down, and refrigerate for up to 3 days before shaping, filling, and steaming.

What's the best way to reheat pan sobao?

Steaming leftovers for 5-10 minutes is the best way to restore the soft texture without drying them out.

How long do pan sobao keep after steaming?

Freshly steamed, they will keep for up to 4 days stored in the refrigerator in an airtight container.

Can you freeze pan sobao?

Yes, they freeze well for up to 3 months. Thaw overnight in the fridge before steaming again.

What other meats can be used for savory fillings?

Shredded chicken, braised pork belly, roast duck, shrimp, Chinese sausage, or minced mushrooms also make tasty savory pan sobao fillings.