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.