BUN CHINESE 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

SCOTTISH BLACK BUN RECIPE | DELICIOUS. MAGAZINE



Scottish black bun recipe | delicious. magazine image

This traditional Scottish recipe was given to us by Linda Farquhar, the mother of Morag, our former art editor. Linda lives in Aberdeenshire so you can be sure it’s totally authentic.  

Provided by delicious. magazine

Total Time 2 hours 40 minutes

Prep Time 40 minutes

Cook Time 2 hours

Yield Serves 10-12

Number Of Ingredients 18

200g plain flour, plus extra for dusting
200g raisins
400g currants
1 tsp ground mixed spice
1 tsp ground ginger
75g dark muscovado sugar
25g molasses sugar
100g chopped mixed peel
½ tsp bicarbonate of soda
1 tbsp brandy or whisky
1 egg, lightly beaten
3 tbsp milk
A generous pinch of freshly ground black pepper
For the pastry
200g plain flour
½ tsp baking powder
50g butter, chilled and cubed
50g vegetable shortening or lard, chilled and cubed

Steps:

  • Make the pastry. Put the flour, baking powder and a pinch of salt in a large bowl. Add the butter and shortening and rub in until it resembles breadcrumbs. Stir in 4 tablespoons of cold water and mix to a soft dough. Cover with cling film and chill while you make the filling.
  • Preheat the oven to 180°C/ fan160°C/gas 4. Mix all the filling ingredients together in a large bowl, with enough milk to just moisten it.
  • Dust a clean work surface with flour. Roll out three-quarters of the dough to a rectangle large enough to line the base and sides of a 900g loaf tin. Drape into the tin and press up against sides, smoothing out any creases. Tightly pack in the filling and press down well. Roll out the remaining pastry to a rectangle large enough to fit the top. Dampen the edge of the pastry in the tin with water, press the pastry lid on top to seal and trim off the edges. Bake for 2 hours. Allow to cool for 1 hour.
  • Remove the black bun from the tin, then cut into slices to serve.

Nutrition Facts : Calories 361kcals, FatContent 9g (4g saturated), ProteinContent 5g, CarbohydrateContent 69g (41g sugars), FiberContent

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