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Clover Cheesy Bao buns with BBQ Bacon/mushroom

Clover Cheesy Bao buns with BBQ

Clover Cheesy Bao buns with BBQ Bacon/mushroom

Recipe by: Chef Chewme

Bao buns
INGREDIENTS
300g plain flour, plus extra for dusting
1 T sugar
x1 12g packet of dried yeast
1-2 cups milk (warm)
1 T baking powder
1 T Bicarb
2 T melted butter, plus extra for greasing and brushing
1 tsp salt
Touch of sesame oil for steaming water
 
METHOD
1. Dissolve the dried yeast into the milk and set aside to bloom for 10 min. 
2.Mix together the flour, sugar, salt, baking powder and bicarb. Add the wet mix into the dry mix and stir together. 
3.Tip the dough onto a lightly floured work surface and knead for 10-15 mins, or until smooth. Place in a lightly oiled bowl, cover with a damp cloth and leave to rise for 2 hrs, or until doubled in size.
4.Roll out the dough into a log and cut into 16 equal pieces and form into small balls. Flatten each ball an fill with the bacon and cheese mixtures.
5.Cut some baking parchment paper and place your buns. 
6.Heat a large steamer over a medium-high heat. Steam the buns for 8 mins until puffed up (you’ll need to do this in batches).
7.Prise open each bun and fill with our barbecue chicken and slaw. Eat while they’re still warm.
 
BBQ Bacon
INGREDIENTS
3 INGREDIENT BBQ SAUCE
3/4 cup ketchup
2 tbsp brown sugar
1 tbsp Worcestershire sauce
4 rasher streaky bacon/half punnet mushrooms
½ tsp oil for frying
METHOD
Whisk all sauce ingredients together in a bowl and transfer to a saucepan on medium heat. Cook down for about 15 minutes or until reduced and thickened. Set aside.In a pan, add your oil and fry
the bacon/cooked mushrooms to desired doneness. I like mine soft but cooked. Chop bacon/mushrooms into small chunks and add to the bbq sauce. This mixture will be used to fill the bao buns.
 
Cheese filling
INGREDIENTS
3 tbsp cream cheese
1 tbsp grated cheddar
1 tbsp grated gouda
½ tbsp finely chopped jalapenos
1 tsp chopped garlic
1 tsp spring onion
METHOD
Add all ingredients into a bowl and stir until fully mixed. With a teaspoon, spoon small dollops of the cheese mixture onto a tray lined with greaseproof paper and freeze. This mixture will be used to fill the bao buns.

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