Introduction:
The bao bun is a type of lotus leaf bun from Fuzhou, the capital of Fujian province, It is a popular street food in Taiwan.Making these bao buns would be a fun project any night, The buns themselves are soft and puffy. Stuffed with zesty marinated spicy fried chicken with some fresh fixings, and the most perfect spic sauce drizzled all over the buns make mini explosions of texture and flavor. Trust me, this recipe’s one you don’t want to miss!
Ingredients: Pickled red onion:
1 red onion (finely sliced)
2 tsp white vinegar
Fried chicken- 3 chicken breast(small pieces) ½ cup Sriracha sauce ½ cup vodka ¼ cup peri peri sauce 2 tsp chili powder 1 tsp garlic powder 2 tsp salt ½ cup flour Oil for deep frying Bao Buns- 300g Flour 20g Milk Powder ½ tsp Baking Powder ½ tsp Baking Soda 5g Yeast 35g vegetable oil 5 tsp sugar 200g warm water 14 squares of baking paper (about 10x10cm) Sriracha Mayonnaise: ½ cup mayonnaise ¼ cup Sriracha 1 tsp lemon freshly squeezed juice Method: Pickled red onions: 1. Add the onions to the white vinegar and set aside. Fried chicken: 1. In a bowl, mix together- sriracha, peri peri sauce, vodka, chili powder, garlic powder and salt. 2. Add the chicken pieces to the mixture and marinate it properly. 3. You can marinate the chicken for atleast 1 hour or overnight. 4. Add flour to a bowl and coat the chicken throught the flour thoroughly one at a time. 5. Fill up a saucepan with oil and start deep frying the flour coated chicken. Make sure to not overcrowd the pan while frying. Bao Buns: 1. Add Yeast and sugar in the warm water and mix for 5-7 minutes and set aside for 10 minutes for the yeast to get active. 2. Once the yeast is active 3. Place flour, milk powder, baking soda and baking powder in a large bowl. 4. Make a well in the dry ingredients and slowly pour in the liquids in 3 portions. 5. Use your hands to knead until the dough comes together. Empty out onto a work surface and knead for 5 minutes or until smooth, adding extra flour a tablespoon at a time if the dough sticks to the palm of your hand. 6. Grease the bowl with oil and return the dough to the mixing bowl, cover and rest in a warm place for 90 minutes or until doubled in size. 7. Once risen, transfer the dough to a work surface and dust with flour. ‘Punch down’ the dough by kneading it for 5 to 10 minutes. This is done to remove all the air bubbles in the dough. 8. Use a rolling pin to roll the dough out to 1cm thick. Brush the entire dough base with a layer of oil. 9. Then using a circular 8cm pastry cutter (or a cup of the same diameter) cut out rounds. 10. Place these on the square baking paper. 11. Fold these rounds in half and flatten slightly with the rolling pin and place directly into a large bamboo steamer. 12. Fill a wok one-third full with water and place over high heat. When the water is boiling, place the bamboo steamer over the wok and steam buns for 12 minutes. Then turn off the heat (don’t lift the lid) and allow the buns to rest over the hot water for 5 minutes. Sriracha Mayonnaise: 1. Mix together the sriracha and the mayonnaise. 2. Add the lemon juice and mix well. Assembling: 1. To serve, open up each bao bun and spread bottom with coconut sriracha mayonnaise. 2. Top with the fried chicken pieces. Drizzle with more sriracha and top with pickled red onion and spring onion. 3. Serve warm and Enjoy!
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