BAO BUNS
150 mins
4 people
A little more challenging
This modern take on a traditional yum cha dish (steamed pork buns) has been elevated with the addition of sweet and sticky Korean BBQ sauce and fresh perilla leaves.
Ingredients
Bao Bun
- 1 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
Steamed bun flour, Korean BBQ sauce, perilla leaves and sawtooth coriander leaves can be found at most specialty Asian grocers.
Procedure
MAKE 16 BAO BUNS
- Dissolve the yeast and sugar in the warmed milk. Add the flour and oil and mix until dough forms.
- Dissolve the yeast and sugar in the warmed milk. Add the flour and oil and mix until dough forms.
- 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 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.
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