“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.”
Time: 2.5 hours
Challenge level: A little more challenging
Serves: Makes 16 bao buns
- 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
- 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.
- Dissolve the yeast and sugar in the warmed milk. Add the flour and oil and mix until dough forms.
- 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.
- 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.
- 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.
- pieces (approx. 16 pieces). Roll each piece into a ball and allow to rest for 3 minutes.
- 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.
- 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.
- Steam the bao buns for 8-10 minutes using the steam function.
- 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.
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