Hedgehog Baos Recipe

Soft, fluffy baos in the shape of a hedgehog. Who could resist this?

Course Dessert, Snack
Cuisine Chinese
Keyword bao, baozi, steamed buns
Prep Time 1 hour 30 minutes
Servings 12 baos in 2 batches


For Baos

  • 300 gr Hong Kong Flour
  • 4 gr Instant Yeast ( or 1 1/4 tsp)
  • 70 gr Granulated Sugar
  • 1 tbsp Cooking Oil (Canola or anything with no smell)
  • 150 ml Milk
  • Black Sesame Seeds for the eyes

For Black Sesame Filling

  • 50 gr ground black sesame
  • 40 gr unsalted butter softened
  • 20 gr powdered sugar


For Baos

  1. Warm up sugar and milk in a saucepan to 35-37deg C. Don't heat up more than 37deg C (it will kill the yeast). If you don't have a cooking thermometer, the milk should be warm, but not hot.

  2. Add in yeast to the mixture of sugar and milk. Cover and rest for 5 minutes.

  3. While waiting, put Hong Kong flour in a big bowl. Once the yeast mixture is foamy, pour it in into the flour.

  4. Use mixer with dough attachment and mix for 1 minute.

  5. Add 1tbsp cooking oil and continue kneading for another 5-8 minutes until dough comes together and is not sticky.

  6. Transfer dough to a lightly floured work surface. The weight of the dough should be between 520-550gr.

  7. Set aside 100 gr of the dough for the black part of the hedgehog.

  8. Divide the remaining dough into 2. Cover one half of the dough and put it in the fridge to stop yeast activity. I do this step because my steamer is not big enough to steam all 12 buns. If your steamer is big, you may skip this step.

  9. Take 100gr of the dough that you set aside earlier and mix with ground black sesame powder. Knead the dough lightly to combine.

  10. Divide into 12 balls. Flatten it thin to cover the hedgehog's body.

  11. Take one half of the white dough and shape into 6 balls, each weighing around 34-36gr.

  12. Flatten the dough with a rolling pin, add the filling and close the dough.

  13. Shape all 6 into a hedgehog and cover the body with the thin black dough.

  14. Dab the dough with room temperature milk to make it shiny and smooth.

  15. Cut the body by using a scissors to form spikes.

  16. Use black sesame seeds for the eyes. Add nose if you'd like.

  17. Place it in a covered container and leave it to proof for 15 minutes (not more than that). Dough should increase in size but it won't be very visible.

  18. Transfer to a steamer and steam in low heat for 8-10 minutes. Turn off the heat but do not open the lid or the baos will shrink. Let cool for at least 10 minutes.

  19. While waiting, take out the other half of the dough from the fridge. Repeat steps 11 to 18.

For Black Sesame Filling

  1. Mix black sesame, powdered sugar, softened butter in a small bowl.

  2. Store it in the fridge until needed.