Name: Corn Cheese Bao Buns Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 2 h 15 min
Cuisine: Asian Fusion
Ingredients: 4 cups bread flour (sifted and leveled); 1 tsp instant yeast; 3 Tbsp granulated sugar; 1 tsp salt; 1.5 tsp baking powder; 0.5 cup water plus 2 Tbsp additional water; 1 Tbsp light olive oil; 1 can whole corn kernels (15 oz); 2 Tbsp mayonnaise; 0.25 cup parmesan cheese; 1 Tbsp dried parsley flakes; 8 oz fresh mozzarella cheese (sliced into medallions)

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Introduction

These delicious corn cheese bao buns are soft, fluffy, and bursting with a creamy corn and cheese filling. Perfect for a family feast, they offer a delightful twist on traditional bao with a sweet and savory flavor combo that everyone will love.

Three round steamed buns sit closely together on a smooth wooden plate. Each bun is soft and pale white with a slightly shiny and fluffy texture, gathered at the top like a flower with visible folds. The center of each bun is open, showing a topping made of small yellow corn kernels mixed with melted white cheese that looks gooey and slightly browned. Bright green chopped chives are sprinkled over the corn and cheese, adding a fresh color contrast. The plate rests on a white marbled texture surface with a blurred background showing a white plate with more chopped green herbs and yellow pieces. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups bread flour (sifted and leveled)
1 tsp instant yeast
3 Tbsp granulated sugar
1 tsp salt
1.5 tsp baking powder
0.5 cup water (plus 2 Tbsp)
1 Tbsp light olive oil
1 can whole corn kernels (15 oz)
2 Tbsp mayonnaise
0.25 cup parmesan cheese
1 Tbsp dried parsley flakes
8 oz fresh mozzarella cheese (sliced into medallions)

Instructions

Step 1: Prepare corn puree by blending the cooked corn kernels in a blender until creamy and smooth. Set aside.
Step 2: In a stand mixer, combine bread flour, instant yeast, sugar, salt, and baking powder. Stir well to mix the dry ingredients evenly.
Step 3: Add the corn puree and 0.5 cup water to the dry mixture. Knead on low speed for about 1 minute to start forming the dough.
Step 4: Pour in the olive oil and continue kneading for 8 to 10 minutes until the dough is smooth and elastic.
Step 5: Transfer the dough to a greased bowl, cover it, and let it rise in a warm place until doubled in size, about 60 to 90 minutes.
Step 6: Meanwhile, prepare the filling by cooking the corn with mayonnaise and parmesan cheese until hot. Stir in dried parsley flakes and then allow the mixture to cool.
Step 7: Punch down the risen dough and divide it into 12 to 14 equal pieces on a floured surface.
Step 8: Roll each piece into a disc shape. Spoon about 2 tablespoons of the corn filling onto the center and top with a slice of mozzarella cheese.
Step 9: Wrap the dough around the filling, pinching to seal securely. Place each bun on parchment paper and let them rise again for 20 to 30 minutes.
Step 10: Prepare your steamer by boiling water. Steam the buns for 15 minutes until they are fluffy and cooked through.
Step 11: Carefully remove the buns from the steamer and serve warm to enjoy their soft texture and melty filling.

Tips & Variations

For extra flavor, add a pinch of smoked paprika or chili flakes to the corn filling.
Substitute mayonnaise with sour cream or Greek yogurt for a tangier filling.
Try mixing in finely chopped herbs like chives or cilantro with the parsley for a fresher taste.
Use a mix of cheeses like cheddar or gouda alongside mozzarella for a richer filling.
If you don’t have a steamer, you can steam buns in a large pot with a steaming rack or use a bamboo steamer over boiling water.

Storage

Store leftover buns in an airtight container in the refrigerator for up to 3 days. To reheat, steam them again for 5-7 minutes or microwave covered with a damp paper towel to retain moisture. These buns can also be frozen before steaming; thaw thoroughly before cooking.

How to Serve

Three soft white buns sit on a round wooden board, each bun with a slightly smooth and fluffy texture and sealed edges forming gentle folds. The top of each bun is open, revealing a filling of bright yellow corn kernels mixed with melted white cheese that has a creamy texture, topped with small pieces of chopped green onions scattered around. In the background, there is a white plate blurred out with some greens and yellow bits. The scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough by hand instead of a stand mixer?

Yes, you can knead the dough by hand on a floured surface for about 10-15 minutes until it becomes smooth and elastic.

Can I use frozen corn instead of canned corn?

Absolutely. Thaw and drain the frozen corn well before blending to make the puree. Adjust moisture as needed when mixing the dough.