We were very lucky to get a little break in before the level 4 lockdown began. This time we have a very strong Delta variant and we are also in the middle of winter which makes things difficult.
So it’s back to homeschooling and keeping young kids stuck at home busy. This week I want to bring you a recipe that will not only challenge our little ones, but get them thinking about yeast, but most of all keep them busy for a while!
Instead of making sourdough or bread rolls, I want to change things up a bit, let’s make Bao Buns
We have made these at the school for our kid’s classes and they are always a hit. In regards to the filling, it’s really up to you. Just think of them as making a burger with a super soft bun.
Crispy fried chicken with slaw and chipotle mayonnaise works well in our house.
Bao Buns
Cook Time: 8 mins
Prep: 2 Hours
Serves: 12
- 3/4 cup warm water
- 1/2 cup warm milk
- 1 tbsp dried yeast
- 4 tbsp sugar
- 2 tbsp vegetable oil
- 2.5 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
Combine milk, yeast, oil and 1/2 the sugar. Leave in a warm spot to active for 5-10 minutes until foaming.
Combine the flour and remaining sugar, baking powder and salt in a stand mixer.
Using a dough hook mix the dry mixture whilst slowly pouring in the foaming yeast mixture.
Mix on low for 4-5 minutes until the dough is elastic and soft. Remove the dough and form as a ball and place it back into the mixing bowl and cover it with clingfilm. Leave in a warm place for a couple of hours.
Place the raised dough onto a working surface, rolled the dough out 1 cm thick and sprinkle flour if required. Cut the dough with a cookie cutter and repeat.
Lightly spray oil onto one side of the bun and fold over in half, gently press down each of the buns and place in a steamer lined with baking paper.
Cover with a lid and allow to prove for a further 30 minutes. Before placing steamer over boiling water.
Steam for 12 minutes