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Chik’n Bao Buns / Veg Bao Buns

Chik’n Bao Buns / Veg Bao Buns

Makes: 12 buns
Prep time: 2h 30min

Rainbow Bao Buns

2 cup cake flour (300g)
1 cup corn flour(125g)
5 tablespoon caster sugar
½ teaspoon salt
3 tablespoon of rice milk powder
1 teaspoon yeast
2 ½ teaspoon baking powder
3 tablespoons of vegetable puree
180ml - ¾ cup warm vegetable juice
1 tablespoon olive oil for brushing buns

In mixing bowl, add flour, sugar &yeast
In jug mix milk, warm water &oil, stir into mixture with spoon &then with hands
Turn out onto floured surface &knead for 10min
Place dough in oiled bowl wrapped with clingfilm in a warm area for 2 hours, doubling up in size
*place in oven at 40 degrees until doubled in size
After 2 hours once the dough has proved, tip onto floured surface, knead out all air bubbles &divide into 12 balls
Cut pieces of baking parchment - 9 x 11 cm, roll out ball into oval - 6 x 9 cm, place on parchment
Brush inside of ovals with oil, place chopstick across in the middle of oval &fold
Remove chopstick &ensure each bun is on a cut piece of parchment
Place buns on trays, cover &prove for ½ hour, until puffed up
Place trays of buns in fridge, this will slow down further proving, until steaming
Bring large steamer to boil & steam of 10min

Open steamed buns, smear two of three vegetable/yogurt puree
1 chicken breast popcorn chicken
Place two pieces of Popcorn Chicken, coated with Korean sauce, inside each bun

Sprinkle with red onion, spring onions, cucumber &chopped fresh coriander

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