Steam Combi Recipe: Steam Bao Buns

These are so easy to make. They freeze well and can be steamed  for 6-8 minutes to defrost and serve . We filled ours with left over pork belly tossed in a hoisin glaze which is included in this recipe. The glaze works well with all cooked firm meats like chicken or beef and lamb.

METHOD

For the steamed buns

1. Mix dry ingredients into bowl of kitchen mixer fitted with dough hook.
2. Mix milk with oil and warm water and add yeast granules and leave for 5 minutes.
3. Add liquid ingredients including the 1/2 cup of water  to dry ingredients and begin to mix.
4. Add more water if necessary to form soft but not sticky dough
5. Knead for 8-10 minutes if by machine or 10-15 by hand until dough is very smooth and pliable
6. Grease a bowl and add dough. Cover and leave to rise until doubled in size ( about an hour)
7. Roll dough into a log and cut into 12 even pieces
8. Roll each piece into a ball and using a rolling pin, flatten into an oval shape approximately 4mm thick
9. Fold in half and place a piece of baking paper between to stop the two half sticking together.
10. Leave folded buns to rise until puffy. ( They will continue to rise during the cooking process)
11. Set oven to 100C Steam and cook buns for 8-10 minutes.
12. Remove paper and carefully fill with your choice of meats and vegetables
13. Better served warm.

For the Glaze:

1. Mix all the ingredients in a wok or large pan, and heat on a medium but not hot heat for several minutes  (this will burn easily as it is very high in sugar) .
2. Toss cooked meat in the sauce to coat.