Caprese Bao Recipe

Mix and knead

In a medium bowl, whisk together 2 cups flour, 1 tsp instant yeast, 1 tsp sugar, 1/4 tsp salt and 1/2 tsp baking powder. Add 3/4 cup warm water and 1 tbsp vegetable oil. Stir until a shaggy dough forms, then turn onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. (If using a stand mixer, knead with dough hook 4–5 minutes.)

First rise

Shape dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 45–60 minutes.

Shape baos

Punch down the dough and transfer to a lightly floured surface. Divide into 6 equal pieces (about 45–50 g each). Roll each piece into a smooth ball, then flatten into an oval about 3 1/2 inches long and 1/4 inch thick. Brush with a little oil, fold in half over a chopstick or by folding gently to form a classic semi-circle bao. Place each folded bao on a small square of parchment.

Steam

Prepare a steamer (bamboo or metal) and bring water to a simmer. Place bao (with parchment) in the steamer basket leaving space between for expansion. Steam, covered, over simmering water for 8–10 minutes until puffed and set. Remove from steamer and keep covered lightly with a towel to retain softness until assembly.

Combine 1/2 cup balsamic vinegar and 1 tsp sugar in a small saucepan. Bring to a gentle simmer over medium-low heat and cook, stirring occasionally, until slightly thickened and syrupy, about 8–12 minutes. Watch carefully — it will thicken more as it cools. Remove from heat and let cool to room temperature (it will reach a glaze consistency).

Prepare tomatoes and bocconcini

Slice the tomatoes into 6 thin rounds (about 2–3 slices per tomato depending on size) and pat dry on paper towel to remove excess moisture. Drain bocconcini and, if larger, halve so that each bao will get 3 pieces of bocconcini total (for 6 baos use 9 bocconcini; for two-per-order plating each order gets 2 baos).

Season tomatoes

Toss the tomato slices gently with 2 tbsp extra-virgin olive oil, 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Let sit 5 minutes to marry flavors.

Assemble baos

Open each steamed bao and layer as follows: 1–2 basil leaves (depending on size), 1 seasoned tomato slice, 3 bocconcini pieces (or 1–2 to taste if smaller), a light drizzle of the balsamic reduction (about 1/2 tsp per bao), and a small final drizzle of olive oil if desired. For two baos per order, assemble two baos per plate.

Finish and garnish

Optionally sprinkle a pinch of flaky sea salt and place a few microgreens or baby arugula in the bao for contrast. Serve immediately while bao is warm and cheese is cool; the contrast of warm steam bun and fresh caprese filling is ideal.