Courtesy of Bao Tea House

Bao Tea House Crust Recipe

Bao Tea House Crust Recipe

Courtesy of Bao Tea House


  • Dough
  • 300g All-Purpose Flour 300g

  • 30g Sugar

  • 4g Yeast

  • 2 Small brown eggs

  • 50g Vegetable or Olive Oil

  • 110g water

  • Cream
  • 150g Vegetable or Olive Oil

  • 150g Room Temperature butter

  • 150g All-purpose flour

  • 1g Baking Powder

  • 150g Sugar

  • 1 Small brown egg

  • Filling
  • Anything, sweet or savory, but has to be cooked beforehand


  • Mix all dough ingredients with a mixer until a smooth dough forms;
  • Cover the dough and let rise for 15 minutes at room temperature;
  • Mix all cream ingredients until smooth and scoop into a piping bag;
  • Divide raised dough into 35g each;
  • Form these doughs into balls, flatten into circles, and wrap your desired 35g fillings (sweet or savory);
  • Let the uncooked bao rest for 10 minutes at room temperature;
  • Pipe cream on top of each dough to cover the top of the bao;
  • Bake at 450 F for 10-15 mins until the cream becomes a brown crust.


  • Makes one cocktail

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