BAO BUNS
- 3 ½ cups white unbleached cake flour
- ½ teaspoon instant dried yeast
- 3 tablespoon sugar plus a pinch
- 1 cup lukewarm milk not too hot
- 1 ½ teaspoon baking powder
- 1 tablespoon vegetable oil plus extra for brushing dough
Using your mixer with the dough hook attachment, stir together 1/4 cup of the warmed milk with the yeast and a pinch of sugar. Let the yeast poof for a few minutes or so. In a separate bowl mix together the remainder of your dry ingredients. Add in the remainder of your milk, oil and your dry ingredients. Let mix until the dough forms a soft smooth dough that is a little sticky still but comes away from the sides. If too dry add a teaspoon or so of water at a time until the right consistency, or if too wet add a teaspoon or so of flour.
In a large greased bowl put in your dough ball and let rest covered with plastic wrap for about an hour or so until poofed. Divide the dough until small balls and roll out unto a longish oval type shape. Brush the upper side lightly with oil and using a chopstick fold over and let rest on a greased baking sheet covered for another 20 minutes or so.
Using a Chinese steamer basket placed over simmering water. Cut some parchment paper to lay each individual bun on. Do not crowd the basket, you may have to steam in batches. Steam for about 10 minutes until poofed and done.
Remove and fill with hoisin sauce, julienned carrots, sliced cucumber, cilantro and crushed peanuts. Add sriracha or chilies if desired.
Photo and Recipe: Jaun Pienaar
