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Caramel bao bun served
Steamed bao bun filled with homemade caramel sauce – simple and special sweet

Salted caramel steamed bao buns

Author: Flavelo
Recipes Cakes and Desserts
Baozi, or steamed buns, are a cornerstone of Chinese cuisine. Their specialty is the steaming technique: since the temperature does not exceed 100°C, the dough does not brown, but remains snow-white, crustless and cloud-soft. In this bold dessert version, we pair this neutral, fluffy base with one of the noblest elements of French patisserie, salted caramel. The deep, toasted sugar taste of the caramel forms an exciting contrast with the neutral, clean taste of the bao.
🕒 Prep Time 5 mins
🍳 Cook Time 15 mins
⌛ Total Time 20 mins
🍽️ Servings 4 servings
🔥 Calories 280 kcal
🌍 Cuisine Chinese, French fusion

Ingredients

Equipment Needed

  • Steamer basket (bamboo or metal)
  • Heavy-bottomed saucepan (for caramel)
  • Heatproof spatula
  • Baking parchment

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk

Instructions

1 ✓

Prepare the caramel: pour the sugar into a heavy-bottomed saucepan and start melting it over medium heat. Do not stir with a spoon, just tilt the pan until the sugar melts and gets a nice amber colour.

Tip: Darker caramel is more flavourful, but the line between 'perfect' and 'burnt' is a matter of seconds. If it starts to smoke, take it off the heat immediately! [Onset of pyrolysis]
2 ✓

Pull off the heat and carefully pour in the cream. Be careful, as the hot sugar will steam violently and spit! Stir continuously until the bubbling subsides.

Tip: If the cream is cold, the caramel will instantly seize and become lumpy from the thermal shock. Always use lukewarm or room temperature cream.
3 ✓

Put back on low heat and stir until the mass is completely smooth. Then stir in the butter and salt. When uniform, turn off the heat.

Tip: The fat in the butter and cream 'tames' the concentrated sugar and makes the sauce silky and spoonable. [Stabilising emulsion]
4 ✓

Place the bao buns in a steamer basket lined with baking parchment. Steam them over boiling water for 5-8 minutes until soft and elastic.

Tip: The baking parchment is needed so the dough doesn't stick to the basket, but leave holes in the paper so the steam can circulate.
5 ✓

Serve the hot, soft buns doused with the lukewarm caramel sauce, or offer the sauce as a dip alongside.

Tip: For a play on textures, you can sprinkle with toasted sesame seeds or roughly chopped nuts.

Recipe FAQ

Why did the caramel get hard?
The sugar probably recrystallised, or you cooked it too long. Add a little water or a bit more cream and heat gently again.
Why did the bao collapse?
Opening the steamer too early could have caused it. The sudden temperature drop causes the dough structure to collapse. Let it rest under the lid for a few minutes after turning off the heat.

Ingredients

  • 4 piece(s) Bao buns (ready-made, frozen or fresh)
  • 100 g Granulated sugar
  • 100 ml Double cream (room temperature)
  • 30 g Butter (cubed)
  • 1 pinch Sea salt