Bao Buns
Bao buns or Chinese steamed buns are delicious pillows of soft, warm fluffy dough that have become increasingly popular around the world recently. They are eaten with a sticky, sweet and spicy filling, usually pork but not solely. Bao buns taste amazing with absolutely anything. They can also be eaten with a range of different fillings such as crispy chicken, aromatic duck, fish, sticky cauliflower, BBQ tofu, chilli mushroom/paneer or anything else you want.
Makes 18 bao buns
Ingredients
525g plain flour, extra for dusting
25g sugar
5g dry yeast
1 tsp salt
2 tsp baking powder
3 tbsp sunflower oil
50 ml milk
150 ml warm water
4-inch cutter
Oiled chopstick
Instructions
Mix the yeast, sugar and 50ml water and leave aside for 5 minutes until it is frothy.
Mix the flour, salt and baking powder.
Add 2 tbsp. oil, milk, yeast mixture and rest of the water as required.
Knead to make a smooth dough. Add more tepid water if dough is too dry.
Cover with a damp cloth and leave to rise for a couple of hours.
Once risen, tip dough out onto floured surface and knead again for a couple of minutes.
Divide dough into two or three and roll out each part into about 5mm thickness.
Cut into circles using the pastry cutter.
Brush the top of each circle with oil, place a chopstick in the center of each, then fold over to form a semi-circle. Slide out chopstick.
Place bao buns on a lined baking tray, cover and leave to prove in a warm place for another half an hour or more.
Steam for 10-12 minutes until risen and fluffy.
Serve filled with my sticky sesame cauliflower (recipe link below), hoisin sauce, julienned carrots, cucumber and spring onions.