So I would like to make bao buns fresh on my food truck. What would be the best method of steaming. I proof, roll out and proof again then steam for 10 minutes. I guess I can't steam them to order, what would be the best way to go about this. Should I just make as many as I can in the morning? what would be the best way to store them to keep them soft and moist. Should I re-steam before serving?

I appreciate any ideas. Thanks!

  • Cooler box is a reasonable choice actually. Or you can put your steam on low and keep steaming it, which shouldn't do any harm for a hour or two. Nov 6 '17 at 17:54

Bao are very forgiving. Food truck aside for a moment, as I don't know what kind of equipment you are carrying, bao can be prepared, steamed, cooled, then frozen. They can be re-steamed directly from the freezer prior to service with no problem. You can also make them on the day they will be served. You can steam, cool/refrigerate, then re-steam...or time it so that they are in the steamer during service. Depending on your volume, you can just keep a steamer stocked with the right number of buns. They can hang out there for a while with no problem.

  • There's a restaurant that I go that has them wrapped in plastic wrap in a chilled display case. When they're ordered, they heat them up. I assume by steaming, based on the time it takes. And for takeout, they give them to you still wrapped in plastic (with some paper underneath). I assume they steam them, wrap in plastic (possibly after coolong some), then chill down 'til ordered
    – Joe
    Nov 6 '17 at 0:10

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