Bao Buns with duck filling - China
|15 min||40 min|
- For the dough
- 300g all-purpose flour*
- 1 tsp dried yeast*
- 1 tsp sugar*
- 1 tsp Chorio olive oil*
- 140 ml lukewarm water
- For the filling
- 1 Duck breast, skin on
- 2 tbsp foodhaus onion cubes, defrost
- 1 tbsp Ardo diced garlic, defrost
- 1 medium carrot, grated*
- 1 tbsp Hoisin sauce
- For the dipping sauce
- Sweet and chili sauce
1. Mix flour, yeast, sugar, and oil in a bowl. Pour in water little by little while mixing.
2. Combine and knead the mixture with your hands until a very smooth dough forms.
3. Cover the bowl with a damp towel and leave to rise in a warm place until it is doubled in size (It will take about 1.5 hours depending on the room temperature).
4. In the meanwhile, prepare the filling.
5. Season the duck breast with salt and pepper.
6. Place skin down in a hot nonstick pan. Brown for 5 minutes on each side, until the duck is lightly cooked. Remove the duck from the pan.
7. Add the onions, garlic, and carrots to the pan and cook until soften.
8. Slice and chop the duck breast and add it to the pan
9. Add the hoisin sauce.
10. Knead the dough until it goes back to its original size.
11. Divide it into 12 equal portions. Roll each piece into a disk-like wrapper.
12. Place some filling in the middle of a wrapper then fold into a bao shape (see video).
13. Leave all the assembled buns to rest for another 15 minutes or so.
14. Place the buns (with parchment paper underneath each one) in the steamer basket. Leave 2cm space between the buns and the side of the steamer.
15. Start cooking with cold water over high heat. Turn the heat down to medium-low when the water starts boiling.
16. Cook for 15-18 minutes.
17. Serve warm bao buns with sweet and chili sauce.
*This recipe item is not found in foodhaus shop
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