Bao Buns
Bao Buns
By Thom Bateman
Thom Bateman has teamed up with us to show you this simple recipe that’s made incredibly easy with his 9000 SteamPro oven.
Ingredients:
250ml tepid water
50ml whole milk
5g dried active yeast
40g sugar
530g strong white flour
4g salt
15g baking powder
- Mix the water, milk, yeast and sugar. When combined allow to sit for 15 mins.
- Combine the dry ingredients and bring it together to form a dough, ensuring there are no dry flour patches.
- Knead for approx 10 mins until smooth.
- Add a little oil to a bowl, add your dough and cover with a lid or towel to prove for 90 mins.
5. When doubled insize, knock back the dough and divide into 100g dough balls, roll them into balls then use a roll pin to make an oblong shape.
6. Brush with a little oil and fold, cover and prove again for 30 mins.
7. Set the steam oven to 100c or set up a pan of boiling water with a steamer basket on top.
8. Add the bao to baking parchment and steam for 12-13 mins until soft and fluffy.
9. Serve with your favourite fillings - I had a teriyaki style pork, sliced cucumber, spring onions, sriracha mayo and coriander.
