We love our bao recipe and you will too. This recipe appears in The Weekend Table as part of the Char Siu Pork Buns recipe, but we thought we would share it with you with some other filling suggestions as well. Don't get stuck on just Char Siu. Think Teriyaki Chicken Bao, Teriyaki Pork with Pineapple, Chicken Salad with Vietnamese Dressing, Fish with Tamarind Glaze and Herb Coconut Salad to name a few. Or get some BBQ anything, plenty of fresh salad and herbs, and then don't forget the Chilli Jam. YUM.
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- 100 Grams water
- 120 Grams milk
- 1 Tablespoon dry yeast
- 25 Grams Extra Virgin Olive Oil (EVOO) plus more BUY
- 350 Grams bakers or strong flour
- 1/2 Teaspoon baking powder
- 1 Teaspoon raw caster sugar BUY
- 1 Pinch pink salt flakes BUY
Place water, milk, yeast and EVOO into the Thermomix, warm 2 min/37°C/speed 2.
Add flour, baking powder, sugar and salt and combine 6 sec/speed 6. Knead 3 min/dough setting/Interval.
Tip dough out onto a floured silpat mat. Wrap up and allow to double in size.
Roll dough out on a floured bench to approx 1/4 inch think. Cut out circles using a circle cookie cutter (or a glass) approx 3 1/2 inch circles.
Brush some EVOO on one side of each Bao and fold in half. Place Baos onto baking paper lined Varoma tray and dish. Let rise for 30 minutes.
Place 1 litre of water into the Thermomix bowl. Bring to the boil 10 min/Varoma/speed 2.
Place filled Varoma in place when water is boiling. Steam 10 min/Varoma/speed 3.
To assemble, fill Baos with your filling of choice, add herbs and chilli jam. Pretty as a picture.