Bao buns

Well Hey there, I've got something exciting to share with you all. We've got an amazing recipe that we can't wait to tell you about. Have you ever tasted Bao buns? For those of you who haven't, they're these delicious little fluffy pockets of sweet, yeasted bread with Asian origins. Although there seems to be some debate about which country they originated from, what we do know is that they are absolutely scrumptious.

Traditionally, these buns are served with pork. But we've come up with a fantastic alternative that you'll love - a mouthwatering hoisin mushroom mixture.

Now, making the buns isn't too difficult, but you will need some time for proving as the mixture contains yeast. We usually make ours early in the morning to ensure it's ready for teatime. One important thing to remember is that you must oil the dough after rolling it out. Don't skip this step, as it's crucial to ensure that your buns can be opened up after steaming. Here's a helpful tip: use a well-oiled chopstick halfway across the oval, and then oil and fold the other side over lightly. Then pull out the chopstick.

As for the mushroom mix, we used a combination of portabella and oyster mushrooms, but you could use any type that you like.

So, what do you think?

Are you excited to give this fantastic recipe a try?

To make the Bag Buns vegan use a plant based milk or change the milk for water.

Ingredients

Dry Ingredients

525 g plain flour

2tsp sugar

1 tsp baking powder

**7g dried yeast

Wet Ingredients

1tbs rice vinegar

1 tbs warm water

200 ml water

50 ml milk

1 tbs of Oil

Squares of baking paper

Method

1. Mix all the dry ingredient together apart from the dried yeast in 1 bowl.

2. Mix the yeast with 1 tbs warm water and let activate. It will go bubbly.

3. Mix the rest of the wet ingredients together in a separate bowl .

4. Make a well shape in the dry ingredients and add the yeast and rest of the wet ingredients

5. Combine adding a little more water if needed then knead by hand for 15 mins or 7 minutes with a bread hook in a mixer or until the mixture springs back when pressed.

6. Cover with cling wrap or a wet tea towel and let this prove for 2 to 3 hours or till doubled in size.

7. Remove from bowl onto a lightly floured surface and knead again . The dough will start to feel firmer.

8. Roll into a sausage shape and cut the dough into equal parts about 14 to 20 depending on the size you want.

9. Roll each piece out to a ovalish shape (one roll one turn).

10. Lightly oil the oval shape and place an oiled chopstick in the middle the oval and flip the side over. Pull out the chop stick . Place each bun onto a square of parchment and place on a tray.Cover with a damp tea towel.

11. Leave to prove for another 1 hr till doubled in size.

12. Heat some water under a steamer and add the squares of parchment with the buns on and steam for 8 - 12 minutes depending on your thickness of the bun( these will need to be done in batches )

13. Let cool then open and fill.

14. Try our quick and tasty filling below .

    
    Hoisin Mushroom Filling

    200g mushrooms (these can be mixed woodland or chestnut any really)

    2 spring onion

    1 crushed garlic clove

    2 tbs Chinese five spice

    1/2 tsp cinnamon

    3 tbs hoisin sauce

    Method

    1. Chop the mushrooms and spring onion.

    2. Fry in the oil and add crushed garlic.

    3. Add the dry spices and cook out for 1 minute add a splash of water if necessary.

    4. Add the hoisin sauce and cook for 3 to 4 minutes.

    5. Add to the bao buns and add cucumber and a spicy mayo

    6. Enjoy and have fun trying different fillings.