Steamed bao buns recipe

/Steamed bao buns recipe


BBQ Pork Steamed bao buns recipe
  • Steamed Bun Recipe
  • 1 tsp instant yeast
  • 185 ml lukewarm water
  • 300 g plain flour
  • 1 tsp baking powder
  • 60g caster sugar
  • pinch salt
  • 20ml vegetable oil, for brushing
  • For the Barbecued pork belly
  • 4 garlic cloves, finely chopped
  • 2 tbsp honey
  • 50ml tbsp Shaoxing wine
  • 40ml soy sauce
  • 2 tbsp oyster sauce
  • 20ml sesame oil
  • 1 tsp ground white pepper
  • 2 tsp five spice powder
  • 60 g brown sugar
  • 500 g pork belly cut into 8 cm thick strips
  • 50g ginger, crushed
  • 2 star anise
  • 1 cinnamon stick
  • For the Pickled carrots
  • 2 large carrots, julienned
  • ½ tsp salt
  • 125 ml (½ cup) rice vinegar
  • 125 ml (½ cup) white vinegar
  • 110 g (½ cup) white sugar
  1. Steamed bun Recipe
  2. Add the yeast into 125ml lukewarm water and set aside for 5 minutes.
  3. Sift the flour and baking powder into a large bowl and add the sugar and salt and mix together.
  4. Make a well in the centre of the flour mixture, Slowly add the yeast mixture into the well and mix - the flour becomes clumpy, Add the remaining 60 ml lukewarm water and form a ball from the dough. Turn out and knead on a lightly floured surface for 10–15 minutes or the dough is smooth.
  5. Place the dough in a bowl, cover and leave in a warm place until the dough has doubled in size
  6. Cut the dough into equal portions. Roll each portion into a ball. Using a rolling pin, flatten each portion into a rough oval shape. Brush with the oil, then fold over the other half. Place the dough onto a square of baking paper that is slightly larger in size than the dough. Repeat with the remaining dough. Leave to prove for a further 30 minutes.
  7. Place the buns and its baking paper in a large bamboo steamer and steam for 10 minutes.
  8. Remove and prepare for serving.
  9. For the barbecued pork belly, combine all the ingredients to make a marinade. Place the pork belly in a bowl, pour over the marinade, and rest overnight.
  10. Preheat the oven to 220°C.
  11. Place the pork belly on a wire rack in a roasting tray and roast for 20 minutes. Remove the pork belly, baste with the marinade and turn over, continue to roast for another 20 minutes.
  12. Remove the pork belly and place on a cooling rack or chopping board. Let it rest for 10 minutes.
  13. When the pork has fully rested, cut into slices of desired thickness and serve.
  14. For the pickled carrots
  15. Combine the carrot and salt and leave let sit for 15 minutes.
  16. In a saucepan place the vinegars and sugar and heat until the sugar has dissolved. Allow to cool, then pour over the carrot. Pickle for at least 1 hour before serving.
  17. To assemble the pork buns, open the steamed bun in half and layer with perilla leaves, pickled carrots, 3–4 pieces of pork belly, some barbecue sauce and 1 – 2 slices of chilli.

Image thanks to insatiablemunch

By |2018-08-21T10:18:16+00:00August 21st, 2018|Meat & Poultry|0 Comments

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