BAO RECIPE RICE FLOUR RECIPES

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STEAMED BAO BUNS RECIPE - BBC GOOD FOOD



Steamed bao buns recipe - BBC Good Food image

Fill these steamed Chinese bread rolls with BBQ pork and pickled vegetables for a perfect Chinese New Year party nibble

Provided by Jeremy Pang

Categories     Buffet, Side dish, Snack, Supper

Total Time 1 hours 4 minutes

Prep Time 40 minutes

Cook Time 24 minutes

Yield Makes 18 buns

Number Of Ingredients 7

525g plain flour, plus extra for dusting
1½ tbsp caster sugar, plus a pinch
1 tsp fast-action dried yeast
50ml milk
1 tbsp sunflower oil, plus extra for brushing and for the bowl
1 tbsp rice vinegar
1 tsp baking powder

Steps:

  • Mix together the flour, caster sugar and ½ tsp salt in a large bowl (see tip). Dissolve the yeast and a pinch of sugar in 1 tbsp warm water, then add it to the flour with the milk, sunflower oil, rice vinegar and 200ml water. Mix into a dough, adding a little extra water if needed.
  • Tip the dough onto a lightly floured work surface and knead for 10-15 mins, or until smooth. Put in a lightly oiled bowl, cover with a damp cloth and leave to rise for 2 hrs, or until doubled in size.
  • Tip the dough out onto a clean work surface and punch it down. Flatten the dough with your hands, then sprinkle over the baking powder and knead for 5 mins.
  • Roll out the dough into a long sausage shape, about 3cm thick, then cut into pieces that are about 3cm wide – you should have 18. In the palm of your hand, roll each piece of dough into a ball and leave to rest for 2-3 mins.
  • Use a rolling pin to roll out each ball, one by one, into an oval shape about 3-4mm thick. Rub the surface of the dough ovals with oil and brush a little oil over a chopstick. Place the oiled chopstick in the centre of each oval. Fold the dough over the chopstick, then slowly pull out the chopstick.
  • Cut 18 squares of baking parchment and put a bun on each. Transfer to a baking tray, cover with a clean tea towel and leave to prove in a warm place for 1 hr 30 mins, or until doubled in size.
  • Heat a large steamer over a medium-high heat. Steam the buns for 8 mins until puffed up (you’ll need to do this in batches). Prise open each bun and fill with our barbecue pork and pickled carrot & mooli. Eat while they’re still warm.

Nutrition Facts : Calories 119 calories, FatContent 1 grams fat, CarbohydrateContent 23 grams carbohydrates, SugarContent 2 grams sugar, FiberContent 1 grams fiber, ProteinContent 3 grams protein, SodiumContent 0.2 milligram of sodium

STICKY PORK BELLY BAO BUNS RECIPE | BBC GOOD FOOD



Sticky pork belly bao buns recipe | BBC Good Food image

These soft Chinese bao buns are stuffed to bursting with spicy pork and topped with crushed chilli peanuts

Provided by Jennifer Joyce

Categories     Dinner, Main course, Supper

Total Time 2 hours 40 minutes

Prep Time 40 minutes

Cook Time 2 hours

Yield makes 10

Number Of Ingredients 20

1 tbsp sunflower oil
800g piece boneless pork belly , cut into thick slices
4 tbsp light muscovado sugar
3 garlic cloves , sliced
thumb-sized piece ginger , sliced
2 star anise
100ml Shaosing rice wine
2 tbsp dark soy sauce
large pinch of Chinese five-spice powder
250g plain flour , plus extra for dusting
1 tbsp white caster sugar
1 tsp baking powder
2 tsp fast-action dried yeast
50ml milk
1 tbsp sunflower oil , plus extra for greasing
handful roasted peanuts
1 tsp togarashi spice mix (see tip below)
coriander leaves
cucumber batons
shredded spring onion

Steps:

  • Heat oven to 160C/140C fan/gas 3. Heat the oil in a flameproof casserole dish over a medium-high heat. In batches, brown the pork belly well, then transfer to a plate. Tip the sugar into the dish and cook over a medium heat until starting to dissolve and caramelise, then quickly stir in the garlic, ginger and star anise, and cook for 1 min.
  • Carefully pour in the rice wine and soy sauce – watch out, it will spatter – and simmer to dissolve the sugar. Stir the pork into the caramel to coat, then add 100ml water and the five-spice, and bring to a simmer. Put the lid on and cook in the oven for 1 hr 30 mins. Remove from the oven, uncover, put on a high heat to simmer and reduce the sauce until sticky. Can be prepared up to 2 days ahead and chilled. Reheat with a splash of water.
  • To make the chilli peanuts, mash most of the peanuts using a pestle and mortar, then add the rest of the nuts and roughly crush for a chunky texture. Stir through the togarashi powder. Can be made 2 days ahead and stored in an airtight container.
  • For the buns, tip the dry ingredients and a large pinch of salt into a food mixer fitted with a dough hook. Pour in the milk, oil and 100ml tepid water, and work the mixture for about 10 mins until smooth and elastic. Transfer to a greased bowl, cover with cling film and leave to double in size (for about 1 hr)
  • Tip the dough onto a floured surface and roll into a sausage shape. Cut the sausage into 10 equal portions. Roll each portion into a bun, then use a rolling pin to roll each bun out into an oval. Lightly grease each one, then fold them over a greased chopstick or skewer and place on a lightly oiled baking tray to rest for 1 hr or until doubled in size. Remove the chopstick or skewer before steaming.
  • Heat a steamer and steam the buns on circles of baking parchment in batches for about 10 mins until puffed up. Split the buns and stuff each one with a slice or two of the pork, drizzled with some of the sauce. Scatter over some coriander, cucumber and spring onions, then sprinkle with the crushed nuts and tuck in.

Nutrition Facts : Calories 570 calories, FatContent 22 grams fat, SaturatedFatContent 6 grams saturated fat, CarbohydrateContent 66 grams carbohydrates, SugarContent 17 grams sugar, FiberContent 3 grams fiber, ProteinContent 26 grams protein, SodiumContent 1.4 milligram of sodium

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