STEAMED BAO BUNS RECIPE | BBC GOOD FOOD
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
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
GRANDS!™ ASIAN BAO RECIPE - PILLSBURY.COM
Enjoy traditional dim sum at home without the hassle! Refrigerated dough and frozen meatballs make this recipe a cinch.
Provided by Pillsbury Kitchens
Total Time 1 hours 25 minutes
Prep Time 25 minutes
Yield 8
Number Of Ingredients 3
Steps:
- In medium bowl, mix chopped meatballs and barbeque sauce.
- Separate dough into 8 biscuits. Separate each biscuit into 2 layers; press each to form 4-inch round. For each bao, spoon about 1 tablespoon meatball mixture onto center of each dough round. Bring edge of biscuit together, pinching together in center to form pyramid.
- In 5-quart Dutch oven, heat 1 inch water to simmering. Spray metal colander with cooking spray. Arrange 5 or 6 bao in bottom of colander, about 1 inch apart. Reduce heat to medium-low; place colander in Dutch oven, and cover. Steam 20 minutes. Transfer bao to serving plate; cover to keep warm. Repeat with remaining bao.
- Serve bao warm with additional barbeque sauce.
Nutrition Facts : Calories 270 , CarbohydrateContent 33 g, CholesterolContent 30 mg, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 9 g, SaturatedFatContent 3 1/2 g, ServingSize 1 Serving, SodiumContent 830 mg, SugarContent 8 g, TransFatContent 2 g
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