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Brendan Pang’s Pork Bao Buns Recipe With Korean BBQ Sauce

Pao Buns

“The bao bun is a great example of a food that has evolved from its very traditional origins, to a contemporary crowd-pleaser that has so many options when it comes to flavour combinations. Originally known as baozi and originating from Northern China thousands of years ago, bao buns have been a firm family favourite long as I can remember.”

Brendan Pang, Bao Buns

Time: 2.5 hours

Challenge level: A little more challenging

Serves: Makes 16 bao buns

Bao Bun:

  • Sachet dried yeast (7g)
  • 1 cup milk, warmed (not more than 40°C)
  • ¼ cup sugar
  • 3 cups steamed bun flour
  • 1 tbsp oil
  • Oil, to brush 
Bao Buns

Filling:

  • Char Sui Pork, sliced 
  • Perilla leaves
  • Sawtooth coriander leaves
  • Cucumber, sliced
  • Carrot, julienned
  • Red Chilli, sliced
  • Korean BBQ sauce

Chef’s note: Steamed bun flour, Korean BBQ sauce, perilla leaves and sawtooth coriander leaves can be found at most specialty Asian grocers.

Method:

  1. Dissolve the yeast and sugar in the warmed milk. Add the flour and oil and mix until dough forms.
  2. Knead on a lightly floured surface for 10-15 minutes until smooth, soft and elastic. Alternatively use the dough hook attachment of an electric mixer.
  3. Shape dough into a ball and place into a lightly greased bowl. Cover the bowl with a clean, damp tea towel and place into AEG’s SteamPro oven. Select the dough proving function and leave to rest for 30-45 mins or until doubled in size.
  4. Remove dough from the oven and turn out onto a clean work surface. Knead lightly for 1 minute. Shape into a 3cm thick log and cut into 3cm long.
  5. pieces (approx. 16 pieces). Roll each piece into a ball and allow to rest for 3 minutes.
  6. Roll out each ball until 3-4mm thick and use a 10cm cutter to trim into circles. Lightly brush the surface of the rolled-out dough with oil and gently fold in half.
  7. Transfer onto a lined baking tray and cover with a clean, damp tea towel. Place into AEG’s SteamPro oven and select the dough proving function. Leave to rest for 30-45 mins or until doubled in size.
  8. Steam the bao buns for 8-10 minutes using the steam function.

To Serve: 

  • To assemble the bao buns, gently pry open a bao bun and fill with char sui pork, perilla and sawtooth coriander leaves, cucumber, carrot, chilli and Korean BBQ sauce. Repeat until all bao buns are filled. Serve immediately.

For more information visit:www.aegaustralia.com.au

Written by TheCarousel

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