Baiji mo (Bai ji mo)
This Shaanxi-associated yeast flatbread uses a simple water dough, coiled shaping and a skillet bake. It is the bread used in roujiamo, not the filled meat dish.
Modern method
Lotus-leaf buns (unfilled folded steamed buns)
folded buns used for gua bao · steamed lotus leaf buns
These twelve Chinese lotus-leaf buns are folded wheat-dough pockets steamed empty for filling after cooking. The recipe uses yeast, a little baking soda and cornstarch; it does not include the assembled gua bao sandwich or its fillings.
A folded steamed bun, cooked empty
The Woks of Life describes lotus-leaf buns as Chinese wheat-flour bread rolled into an oval and folded in half to make a pocket. The twelve buns are steamed without a filling; diners open and fill them separately. That dough preparation is distinct from an assembled gua bao sandwich, which adds cooked meat, vegetables or other fillings after the bun is made.
The recipe uses yeast, cornstarch and a small amount of baking soda. Parchment between the folded sides keeps the pocket from sealing, while a second piece lines the bottom during steaming. The source gives a 15-minute yeast activation, a first rise to doubled size, a 20-minute final proof and a 10-minute steam, followed by a five-minute covered rest. It identifies no specific Chinese region or Taiwanese origin for this formula.
Sources for this section
Steaming and storage limits
The steamer starts on high heat and is reduced to medium once steam appears. The source specifies at least 2 inches between the water and rack so the water does not touch the buns. It gives the buns a covered five-minute rest after steaming; lifting the lid immediately can make them collapse.
The author recommends freezing cooled buns but supplies no storage duration. This recipe adds no freezer life or other storage period. Flour and uncooked dough are not ready to eat, and the steamer releases hot vapor when opened.
History
The Woks of Life describes lotus-leaf buns as Chinese wheat-flour-based bread folded in half and intended to be filled. The site notes their contemporary visibility in US menus and mentions Northern China in broad context, but does not establish the earliest date or a specific regional origin for this recipe.
Ingredients
Yield 12 folded buns · Scaling: source batch only
Warm waterFor the yeast mixture.
177 mL¾ cup as recorded
The source does not give a target temperature.Instant yeastThe source's recipe card specifies 3 g.
4.9 mL1 tsp as recorded
Granulated sugarDissolve with the yeast.
15 mL1 tbsp as recorded
The source's recipe card specifies 12 g.Canola oilStir into the yeast mixture.
15 mL1 tbsp as recorded
Plus 1 tsp to oil the dough and an unstated amount for brushing the buns.All-purpose flourThe source's recipe card specifies 290 g; add extra by the tablespoon only if the dough is sticky.
473 mL2 cup as recorded
No total for any additional flour is given.CornstarchWhisk with the flour.
30 mL2 tbsp as recorded
The source's recipe card specifies 20 g.SaltWhisk with the dry ingredients.
1.2 mL¼ tsp as recorded
The source's recipe card specifies 3 g.Baking sodaWhisk with the dry ingredients.
0.6 mL⅛ tsp as recorded
The source's recipe card specifies 1 g.Parchment paperCut into 3 × 4 inch rectangles; one piece separates the folded sides and another lines the bottom of each bun.
24 pieces
Method
Risks and precautions · Standard risk
Raw wheat flour dough
Flour is a raw food; do not taste the uncooked dough.
Hazard sourceHot steam and water
Steam and hot water can scald when the steamer is opened or moved.
Hazard sourceDo not taste the raw dough. Steam the buns for the source's full 10-minute period before serving.
Control sourceKeep hands and face clear of escaping steam when lifting the lid and use care around hot steamer water.
Control sourceContains wheat.
The recipe gives a 10-minute steaming time but no measured internal temperature or validated storage duration.
- Whisk the warm water, instant yeast and sugar together in a small bowl. Leave for 15 minutes, until the mixture foams. Stir in 1 tablespoon canola oil.
- In a medium bowl, whisk together the flour, cornstarch, salt and baking soda. Stir in the yeast mixture with a rubber spatula.
- Knead until the dough is smooth and soft. If it feels sticky, add flour 1 tablespoon at a time until it is smooth, pliable and no longer sticky.
- Brush the top of the dough with 1 teaspoon canola oil, cover the bowl with a plate and let it rise at room temperature until doubled, about 1 hour.
- Prepare a steamer. Keep at least 2 inches between the water and the steamer rack so the water does not touch the buns.
- Punch down the risen dough and knead for a few minutes to remove air bubbles. Divide it into 12 equal balls. Roll each ball into an oval about 4 × 7 inches.
- Lightly brush the tops with oil. Fold each oval in half with a piece of parchment between the two dough layers, then place another parchment piece under the bun.
- Arrange the buns in the steamer, cover and let them proof for 20 minutes.
- Start the steamer on high heat. When steam appears, reduce the heat to medium and steam the buns for 10 minutes. Turn off the heat and leave the lid closed for 5 minutes before uncovering.
- Remove the buns from the steamer and serve empty, ready to open and fill separately. The source also says they can be frozen after cooling but gives no storage duration; no storage claim is added here.
Conditions
Yield12 folded buns
Temperature controlAmbient, monitored
Places
China
Documented preparation · Country evidenceThe author identifies the wheat-flour bread as Chinese and mentions Northern China in broad context, but does not locate this recipe in a specific region or locality.
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Sources
The Woks of LifeChinese identity and form · Complete recipe, quantities and process · Equipment and batch yield
Lotus Leaf Buns: Steamed Chinese Buns for FillingThe author calls a lotus-leaf bun a Chinese wheat-flour-based bread, flattened and folded in half, intended to be opened and filled; this recipe cooks the buns empty.
The card serves 12 and lists 3/4 cup warm water; 1 tsp instant yeast (3 g); 1 tbsp granulated sugar (12 g); 1 tbsp plus 1 tsp canola oil; 2 cups all-purpose flour (290 g); 2 tbsp cornstarch (20 g); 1/4 tsp salt (3 g); 1/8 tsp baking soda (1 g); and 24 parchment rectangles measuring 3 × 4 inches.
The method activates yeast for 15 minutes; mixes and kneads the dough until smooth and pliable; oils and covers it for a room-temperature rise until doubled, about 1 hour; divides it into 12 balls; rolls 4 × 7 inch ovals; oils and folds them with parchment between; proofs under a steamer lid for 20 minutes; steams 10 minutes after steam appears; and rests covered for 5 minutes before uncovering.
The source says leave at least 2 inches between the water and steamer rack so water does not touch the buns. It also suggests freezing after cooling but gives no storage duration.
Cited in: A folded steamed bun, cooked empty; Steaming and storage limits
U.S. Food and Drug AdministrationRaw flour safety
Handling Flour Safely: What You Need to KnowFlour is raw and raw dough should not be tasted.
Cited in: Steaming and storage limits
National Health ServiceSteam and hot water scald hazard
Burns and scaldsHot liquids and steam can cause scalds.
Cited in: Steaming and storage limits