Bao buns are one thing I'm ordering to the table whenever I can. This time, the table is at home. The buns weren't completely uniform and that was perfectly ok. They were a bit rough around the edges but who isn't. These fluffy and unctuous bao buns will have you coming back for another bite. In all honesty, making these was a labour of love but it made eating them that much more satisfying. I've managed to break down the recipe so that anyone can have a go! Feel free to get creative and use your favourite ingredients for the filling!
*More inspiration* Check out a similar recipe - Chimichurri
EASY BAO BUNS RECIPE: SHRIMP 'N' STEAK
Serves 15-20
Ingredients
BAO BUNS
530g plain flour
320 ml water
1/2 tsp salt
1 1/2 tbsp caster sugar
50ml milk
1 tsp fast action dried yeast
1 tsp baking powder
1 tbsp rice vinegar
Extras
*Flour for dusting*
*Pinch of caster sugar for yeast*
*Sunflower oil to brush the buns bowls*
FILLING (5-7 bao buns)
190g sirloin steak
240g cooked prawns (I used garlic and herb prawns)
Salt and pepper to taste
1 tbsp olive oil
Half a cucumber
2 spring onions
Hoisin sauce
Sriracha mayonnaise
Method
In a large bowl combine the salt, sugar and flour.
In a separate smaller bowl mix the yeast with a 1 tbsp of warm water and a pinch of sugar.
Add the activated yeast mixture to the large bowl containing the dry ingredients (add more water if needed).
Pour in the milk, rice vinegar, sunflower oil and water.
Mix using a stand mixer or your hands.
Once combined add the dough to a floured surface and begin to knead for 10-15 minutes. You want to knead until the dough is soft.
Lightly oil a bowl and add the dough. Cover the bowl with a damp cloth and leave the dough until it has doubled in size (this usually takes around 2 hours).
Once the dough has doubled in size, place on clean surface and punch it ! Using your hands flatten the dough and dust with the baking powder. The knead for 5-10 minutes.
Separate the dough into roughly 60g balls. Place the balls into a bowl and cover with a damp cloth for 5 minutes.
Using a rolling pin roll out each ball into an oval shape, each one should be around 3-5mm in thickness.
Brush some oil over the surface of the oval buns. To fold the buns, place an oiled chopstick in the middle and fold. Then remove the chopstick.
Cut squares of baking paper of the amount of buns you have. Place each bun on a square and then on a tray. Cover the buns with a tea towel (make sure it doesn't have any smell). Leave the buns to rise until they have doubled in size (this usually takes around 1 hour).
Heat a steamer on a medium to high heat and steam the buns for around 8-10 minutes. Make sure they have doubled in size. You will have to repeat this process until all your buns are cooked.
Filling
Season your steak with salt and pepper on both sides. Add the steak to a hot oiled pan on medium to high heat.
Cook for 4 minutes on each side, ensuring you only flip the steak once. Remove from the pan and leave it to rest.
Cut the spring onions into two, the green stems and the white onion. Vertically slice the white part of the onion into thin threads. Finely slice the green steam for garnishing.
Thinly slice the cucumber on an angle.
Once the steak has rested, slice into thin pieces.
To assemble the bun, gently open the middle and place the steak on one side and the cooked prawns on the other. Place the cucumber and onion threads in the middle. Drizzle over the hoisin sauce and sriracha mayonnaise. To garnish, top with the finely sliced onion.
Serve and enjoy !
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