Bao, or steamed buns, are simple to make and impressive to serve. Sounds like just the thing to show your guests how much you care. Sweet, spicy and delectable!
- 550 g white bread flour, plus extra to dust
- 2 Tbsp caster sugar
- 7 g sachet dried yeast
- 1 ½ tsp fine salt
- ½ cup milk
- 1 Tbsp white vinegar
- 2 Tbsp extra virgin olive oil
- 1 ½ tsp baking powder
- 4 chicken thigh fillets
- ½ cup char siu sauce
- juice 1 lime
- beetroot relish, to serve
- shredded green cabbage, to serve
- coriander, to serve
- Put flour, sugar, yeast and salt in the bowl of an electric mixer and beat, using dough hook attachment. Add milk, vinegar and 175ml warm water. Mix on medium for 5 minutes or until very smooth. Grease a large bowl. Transfer dough to bowl. Cover with plastic wrap. Set aside for 11⁄2 hours or until doubled in size.
- Turn out dough onto a lightly floured board. Flatten to 1cm thick and sprinkle top with baking powder. Roll into a 3cm-thick log and cut into 16 pieces. Roll each piece into a ball, then flatten into an oval shape with a rolling pin. Brush tops with 1⁄2 of the oil, then fold in half to make a semi- circle. Cover buns loosely with plastic wrap and set aside for 30 minutes to rise.
- Preheat oven to 180°C fan-forced (200°C conventional). Brush chicken with the remaining oil. Cook on a griddle pan over a medium-high heat for 6–8 minutes or until browned. Transfer to a small roasting pan and toss with char siu and juice. Bake for 10 minutes or until chicken is glazed.
- Meanwhile, cook buns, in batches, in a steamer basket set over a saucepan of simmering water on low for 8 minutes or until just firm. Keep warm. Slice chicken thinly. Spread inside of buns with relish. Add chicken, cabbage, coriander and serve.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||17.1 g|
|Total carbohydrates||538.4 g|
|- Sugars||122.0 g|
|Dietary fibre||25.9 g|