Bao Buns

METHOD

Makes 15-18 bao buns.

1. Pour the Premium White Bread Mix into a bowl with the baking powder and sugar. Mix thoroughly and make a well in the middle.
2. Mix the milk, water and oil separately, then add them in the dry ingredients bowl.
3. Mix with a wooden spoon until combined and then transfer onto a clean surface and knead until well combined and it forms a dough.  Place back in the bowl – cover with a tea towel and leave to rise for around 90 mins or until it doubles in size.
4. In the meantime, cut squares of parchment paper roughly 6x6cm.
5. When the dough doubles in size, tip it back on a clean surface and knead it again to break down all big air-pockets. Cover with a tea towel and leave to rest for 15 mins.
6. Roll it thinly with a rolling pin 0.5-1cm thick (keep moving the dough in between to avoid sticking on the surface).
7. Cover the whole surface of the top with a thin layer of oil (either spread it with a brush or by hand).
8. Cut circles with a diameter of around 8cm (use a large glass/cup/or cookie cutters). Remove all the off cuts and form a dough – you can rest these for couple minutes and then you can roll again and repeat the process.
9. Pick up the circles and fold them in half – place them on a parchment paper square you prepared and lightly roll them again from the two ends meeting towards the fold.  Repeat the process for all the circles.  Leave to rise for 30 mins.
10. Boil a pain of water and turn down to simmer. Place the bao buns on a bamboo Chinese style steamer and put on top of the pan (make sure the pan surface is just smaller than the bamboo steamer). Steam for 10-12 mins. Remove from the top of the pan – without uncovering and leave to sit for 5 minutes. Then you can open and use your bao buns as you please! We filled ours with gochujang and honey sticky chicken, peppers, cucumber, spring onion and black sesame seeds.