When our kitchen of the month, Karen of Karen's Kitchen Stories, let us know that in October we would be making Bao Buns, which are fairly plain, yeasted, steamed buns, I was a little apprehensive. I've never made steamed buns before and I also needed to figure out a filling for them. I was also excited for the exact same reasons. I love a good challenge.
My first challenge was getting a steamer. Finally found one at our local hardware store. Then I had to figure out how much water to put in the wok so that there would be enough steam for 12 minutes, the time it takes to steam these little breads. I ended up adding more water when there were five minutes left because the steam evaporated more quickly than I expected.
Turns out that these cute little buns are pretty easy to make, other than the steam/water level challenge and the fact that they resist rolling out a bit. Figuring out the filling was actually more difficult, but after some searching online I concocted a sauce that seemed right without using hoisin sauce. Most of the barbeque pork recipes I saw called for hoisin sauce but I wanted to be able to control the heat level. My solution was to use teriyaki sauce and then added a tiny bit of Sriracha sauce for the heat. The sauce also used garlic, ginger, ketchup, rice vinegar, brown sugar, and dark soy sauce, so it had some complex flavors. You got a little bit of heat, some sweet, sour and umami flavors.
The buns themselves have very little flavor and are a great vehicle for an assertive filling. We had some pork chops that were already grilled, so I thinly sliced one of them for the filling. I also made a fine julienne of pickled ginger and of green onion to add to the filling. Cilantro was also available but I forgot to add it until I was eating the last one. It was a good addition, so next time it will go in first!
These end up being sort of like sliders. Very tasty. I served them with a chopped salad with Asian flavors, plus some brown rice. I only made half the recipe since Sweetie is still trying to eat less. He has lost 25 pounds! If I avoid baking and cook lots of fruits and veggies he is likely to continue to lose...and so am I (although not nearly as much and I'm not being as vigilant about what I eat).
Thank you Karen for choosing this recipe. Will be making these again. Happy World Bread Day!
You, dear reader, can be a Bread Baking Babes Buddy by making the recipe, taking a photo or two, emailing Karen with your bread baking experience for this recipe + the photo, and she will send you a Buddy Badge and include you in the Round-Up. Deadline is October 29th.
Be sure to check out the other Bread Baking Babes to see what their Bao Buns look like. Besides my self and our Kitchen of the Month, Karen, we have:
Aparna - My Diverse Kitchen
Cathy - Bread Experience
Elizabeth - Blog from Our Kitchen
Judy - Judy's Gross Eats
Karen - Bake My Day
Kelly - A Messy Kitchen
Tanna - My Kitchen in Half Cups
Bao Buns
by Karen of Karen's Kitchen Stories
INGREDIENTS
·
2 cups (250 grams) all purpose flour, plus more for rolling out
the dough
·
1/2 teaspoon baking powder
·
1/3 cup (70 grams) sugar
·
4 grams instant or active dry yeast
·
1/2 cup (120 grams) water, about 100 degrees
·
1 teaspoon neutral oil
INSTRUCTIONS
1.
Whisk together the flour, baking powder, sugar, and yeast in the
bowl of a stand mixer. Add the water, and mix with the dough hook on medium for
about 30 seconds. Add the oil, and knead on low for 5 to 7 minutes, until
smooth. The dough should not stick to the sides of the bowl. This dough can
also be kneaded by hand.
2.
Cover with a damp towel or plastic wrap, and let rise until
doubled (30 minutes to 2 hours).
3.
Cut parchment paper into 10 four inch squares. You could also
use lettuce leaves. (the purpose is to keep the buns from sticking to the
steamer).
4.
Deflate the dough and divide it into 10 equal pieces (about 50
grams each). Give each piece a quick knead.
5.
On a floured surface roll the dough out into a 3 inch by 6 inch
rectangle with rounded edges. Fold the dough in half lengthwise, and place on a
parchment square. Cover lightly with oiled plastic wrap or a damp towel, and
repeat with the rest of the dough pieces. Let proof for 30 to 45 minutes, until
slightly puffy.
6.
Bring a pot or wok of water to a steady boil (just slightly more
than simmering) and fit your pan or wok with a steamer, bamboo basket, or
steaming rack just above the water. Place the baos in the steamer, cover, and
steam for 12 minutes. Cool slightly, fill with a filling of your choice, and
eat.
7.
You can refrigerate or freeze (I prefer freezing) leftovers. You
can either thaw and re steam for 3 minutes, or wrap one in a damp paper towel
and microwave for 20 to 30 seconds.
BBQ Pork Filling
By Elle of Feeding My Enthusiasms
Makes enough for a half recipe (6 buns) of the bao buns above
1 garlic clove, peeled and finely chopped
1 teaspoon fresh ginger, peeled and finely chopped
2 tablespoons ketchup
2 tablespoons teriyaki sauce
2 tablespoons brown sugar
1 tablespoon rice vinegar
1 tablespoon dark soy sauce
1/4 teaspoon (or more, to taste) Sriracha sauce
1 pork chop, cooked, thinly sliced
1 green onion, julienned
a few slices pickled ginger, julienned
cilantro leaves, to taste
Combine all ingredients in a small saucepan and bring to a boil. Simmer for 1 minute. Add one thinly sliced cooked pork chop and heat through. Garnish filled buns with thinly sliced green onion, pickled ginger, and cilantro leaves.
