Soy and Honey Pork Bao Buns
These buns are super tasty and actually pretty easy to make. The prep time is the most time consuming part but again with all bread doughs don't be afraid to slow the proving time down by putting it in the fridge there's no harm in it.
This means you can make it in the morning and then come back after a day at work and carry on.
I filled these buns with some pulled belly pork, pickled vegetables and Yuzu mayonnaise but there are no rules as to what you can put in. In the past I have stuffed them with spicy bean burgers or teriyaki Salmon. Don't be afraid to try different combinations sometimes you stumble on great combinations how do you think us chefs come up with new dishes!
Here's the Bun recipe that I used:
275g plain flour
250g rice flour (if you don't have this replace with plain flour)
2tsp caster sugar
1tsp fast acting dried yeast
1tsp baking powder
1tbsp rice wine vinegar
1tbsp vegetable oil
. Mix the flour salt and sugar in a bowl
. Dissolve the yeast in a tbsp of warm water and then add to the milk
. Add all the other ingredients into the milk and add to the dried ingredients in the bowl
. Add 200ml of water and mixing with a knife bring the mix together to a dough
. Turn out onto a floured surface and knead for 10-15 mins
. Allow to prove in a warm place for 1-2 hours
. When dough is doubled in size take out and cut into 18 even sized pieces
. Make them into a ball in you hands and set aside for 3 minutes. By the time you have rolled the last one the first one should be ready to roll.
. Roll the dough into ovals which are 3-4mm thick then dust with a little flour and fold over to make a half oval
. Place on lightly oiled greaseproof on a plate, cover with cling film and and prove for and hour
. Place a steamer basket over a pan of simmering water and cook each bun for 7-8 minutes
. Then serve with your desired fillings
. For the Pork I just marinated the pork belly in Szechuan, Soy and Honey then wrapped it in foil and roasted it in the oven at 160 degrees for 2-3 hours.