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Steamed bao buns filled with barbecued pork

Steamed bao buns

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Rating: 5 out of 5.42 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus 3 hrs 30 mins rising and proving
  • A challenge
  • Makes 18 buns

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

  • Easily halved
  • Freezable
Nutrition: per bun
HighlightNutrientUnit
kcal119
low infat1g
saturates0g
carbs23g
sugars2g
fibre1g
protein3g
salt0.2g
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Ingredients

  • 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

Method

  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.

  • STEP 4

    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.

  • STEP 5

    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.

  • STEP 6

    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.

  • STEP 7

    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.

RECIPE TIPS
USING A MIXER
The dough can easily be made in a mixer with a dough hook up to the end of step 3.
FREEZING THE BUNS
The buns can be steamed, then frozen. Once defrosted, simply reheat in a steamer.

Goes well with

Recipe from February 2015, February 2015

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Rating: 5 out of 5.42 ratings
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