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This pleasant feeling of biting in a cloud, it’s immediately what you say when you enjoy the bao buns. These delicious dishes have long been my safe bet when I was too indecisive on the menu of the restaurant, unfortunately these are closed, so I had to learn to do them so I can enjoy it again.
The origin of the bao bun which means “cuted bread” is Chinese but has quickly spread throughout Asia. This light bread is very versatile and can be garnished with whatever you want. Traditionally it is with beef, pork, chicken or even shrimp. These buns are steamed in baskets which gives this perfect texture.
For my recipe, I wanted to bring a salty-sweet balance with this caramelized chicken using honey, accompanied by the basic condiments of Asian cuisine.
The success of this recipe is based on the elasticity of the dough and the activation of the yeast but don’t worry, everything is detailed in the recipe, read well and it should be fine
AuthorFatouCategoryAppetizers, Breakfast/Brunch, Déjeuner/Brunch, Healthy, Main dishes, Plat principalDifficultyIntermediate
In a small container, mix 1/2 tsp of sugar and the yeast.
Cover with warm water, leave the yeast on for 4-5 minutes.
The yeast will be active when the mixture bubbles on the surface.
Add the oil to it.
In the bowl of the stand mixer (or simple bowl if you make it by hand), mix the flour, the remaining sugar, and the baking powder with the hook.
Add the previous mixture and knead well until smooth.
Test the hold by pushing the finger in it, if there is a print and it disappears gently, the dough is ready.
Transfer the dough to a lightly oiled bowl, cover with cling film and leave to rest at least 1 hour and a half in a temperate place like an unlit oven.
Meanwhile, you can move forward by preparing the chicken filling that is lower.
Place the dough, which has doubled in volume on the lightly floured work surface, and spread the dough (about 4mm thick), use a pastry circle or a small bowl to cut the bao buns and fold them.
while making the circles, make sure to cover the rest of the dough with the plastic wrap so it doesn't dry out.
Boil water and vinegar in the pan on which you will place the steam basket (can work with a couscous maker).
Cut out baking paper for each bao buns and place them underneath before putting them in the basket.
Cook for 8-10 minutes, let stand.
Cut the chicken into pieces.
In a bowl mix soy sauce, oyster, oil, salt, ginger, honey, garlic and coarsely chopped peanuts.
Add the chicken pieces and leave for 30 minutes in the fridge if you have time.
In a frying pan heat 1 tbsp of sesame oil and cook the chicken without touching it, 2-3 minutes on each side.
Finish by grating the carrots and finely cut the radishes
Assemble the bao buns with the amount of topping you want for each and add the cilantro.
Ingredients
Directions
In a small container, mix 1/2 tsp of sugar and the yeast.
Cover with warm water, leave the yeast on for 4-5 minutes.
The yeast will be active when the mixture bubbles on the surface.
Add the oil to it.
In the bowl of the stand mixer (or simple bowl if you make it by hand), mix the flour, the remaining sugar, and the baking powder with the hook.
Add the previous mixture and knead well until smooth.
Test the hold by pushing the finger in it, if there is a print and it disappears gently, the dough is ready.
Transfer the dough to a lightly oiled bowl, cover with cling film and leave to rest at least 1 hour and a half in a temperate place like an unlit oven.
Meanwhile, you can move forward by preparing the chicken filling that is lower.
Place the dough, which has doubled in volume on the lightly floured work surface, and spread the dough (about 4mm thick), use a pastry circle or a small bowl to cut the bao buns and fold them.
while making the circles, make sure to cover the rest of the dough with the plastic wrap so it doesn't dry out.
Boil water and vinegar in the pan on which you will place the steam basket (can work with a couscous maker).
Cut out baking paper for each bao buns and place them underneath before putting them in the basket.
Cook for 8-10 minutes, let stand.
Cut the chicken into pieces.
In a bowl mix soy sauce, oyster, oil, salt, ginger, honey, garlic and coarsely chopped peanuts.
Add the chicken pieces and leave for 30 minutes in the fridge if you have time.
In a frying pan heat 1 tbsp of sesame oil and cook the chicken without touching it, 2-3 minutes on each side.
Finish by grating the carrots and finely cut the radishes
Assemble the bao buns with the amount of topping you want for each and add the cilantro.