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A tasty and satisfying, steamed spongey soft breakfast bao buns packed with miso baked bacon, crunchy peanut butter and sweet and spicy chilli jam.
This is a breakfast bao bun fusion of East meets West where a classic bacon bun has been given an Asian makeover by sandwiching sizzling smoked bacon with an umami-rich miso glaze in a simple homemade steamed fluffy bao bun. We’ve paired this awesome combination with the nostalgic duo of peanut butter and jam but with a fiery twist. It’s “Spicy Bacon Bao, Peanut butter Jelly time”!
My Grandparents always used to say that breakfast was the most important meal of the day. They used to say Breakfast like a king, Lunch like a prince and dinner like a pauper. It seems they weren’t the only people with this idea as when you look around the world to see what are the most common breakfast foods, many of them are veritable feasts.
Of course, we see simple cereals, yoghurt and porridge for a quick breakfast but delving into breakfast recipes around the world further, people actually make more effort.
Breakfast inspiration from around the world
In Asia, different countries and regions prepare full-on breakfast meals.
In Malaysia, you will find Roti Canais which are flatbreads served with a filling curry or Nasi Lemak, a dish of coconut rice served with various sides such as fried chicken, boiled egg, anchovies, and sambal chilli paste.
Indonesia showcases Gado-Gadi which is a warm vegetable salad with tofu, tempeh and peanut sauce and India amongst other countries makes Idli and Dosa pancakes packed with interesting chutneys and sambars.
Southeast Asian countries prefer meat and rice noodle soups for breakfasts such as Vietnamese Pho for example, but much of our inspiration has come from the dim sum and especially the steamed bao buns commonly seen on a Cantonese breakfast table.
Europe and the States, it must be said, put in just as much effort.
The United States is known for its diverse breakfast options, such as huge stacks of pancakes and waffles topped with butter, syrup, fruit, bacon and even fried chicken to New York-style bagels topped with cream cheese and smoked salmon. Breakfast Burritos are a Tex-Mex offering, filled with scrambled eggs, cheese, bacon or sausage, and salsa.
In Europe, the French love fancy pastries such as croissants and pain au chocolat as well as brioche bread with jam or topped with eggs, in Scandinavia and Germany they love sandwiches such as Smørrebrød and Brötchen topped with meats and cheese and, of course, in the UK and Ireland, we love an iconic fry-up.
In the United Kingdom, breakfast holds a special place in the culinary traditions.
The Full English Breakfast, also known as a "fry-up," is a classic and hearty breakfast consisting of eggs (usually fried or scrambled), bacon, sausages, baked beans, grilled tomatoes, mushrooms, black pudding, and toast. It is considered a quintessential British breakfast.
We love crumpets, eggy bread or French toast, or anything on toast including smoked kippers in the morning.
It seems, in the West, we do love something on bread for breakfast, and in terms of a breakfast sandwich, it seems that we all love a bit of meat. Continental breakfasts use a lot of cured salamis and hams but we tend to cook these in the form of sausages and bacon.
Fusionising the traditional bacon bun
The bacon bap, butty or bun for example is a breakfast institution, and thinking back to where else in the world they eat buns as well for breakfast, the Cantonese table comes to mind. Here, a simple dough can be transformed into a work of art. Sometimes the dough is wrapped around a filling like a dumpling as well as rolled into an oval and folded, but when they are cooked, they are steamed instead of baked which makes them fluffy and light and in this case the perfect vessel to create an amazing bacon bun. To make it more fun and even more “fusion” we have cooked the bacon in an Asian miso glaze and added the American classic of peanut butter and jelly, or peanut butter and jam as we know it in the UK but used a sweet and spicy chilli jam to add an interested sweet, savoury and spicy dimension to it.
What are bao buns?
Bao buns, also known as steamed buns or baozi, have a long and rich history in Chinese cuisine. The origin of bao buns can be traced back to the Han Dynasty in China, which existed from 206 BC to 220 AD. During this time, the bao bun was primarily filled with meat, such as pork, and served as a convenient portable meal for travellers and workers.
Over the centuries, bao buns evolved and became a popular street food in many regions across China. Different variations of fillings emerged, including vegetarian options, seafood, and various types of meat. This versatile food item gained popularity due to its convenience, delicious taste, and ability to be enjoyed both as a quick snack and a satisfying meal.
As Chinese immigrants spread to other parts of the world, bao buns also found their way into other cuisines and cultures. Today, you can find variations of bao buns in different countries, each with its unique flavours and fillings. Bao buns have also gained popularity in modern fusion cuisine, with creative fillings like barbecue pork, and fried chicken, and even dessert options like custard-filled buns, and of course our offering of a breakfast bao bun with its delicious mix of sweet and savoury ingredients including the unexpectedly complimentary pairing of the juxtaposed ingredients peanut butter and jam (jelly).
Breakfast bao buns inspired by delicious peanut butter jelly sandwiches
The history of peanut butter and jelly sandwiches dates back to the late 19th century. Peanut butter, a spread made from ground-roasted peanuts, gained popularity in the United States during this time. However, it wasn't until the early 20th century that the combination of peanut butter and jelly became a beloved sandwich staple. It is believed that the affordability and accessibility of peanut butter, along with the introduction of commercially made jelly (jam), contributed to the widespread adoption of this classic sandwich. Throughout the years, the peanut butter and jelly sandwich has become a symbol of childhood nostalgia and continues to be a cherished comfort food for people of all ages. Its simplicity and timeless appeal have made it a beloved tradition in many households and remain a popular choice for quick and satisfying meals or snacks.
One of the best things about this breakfast bao bun recipe is that many of the ingredients come pre-bought. Peanut butter is a store cupboard staple, chilli jam and miso paste are easily found in most supermarkets so there is no need to slave away at making your own breakfast spreads of preserves. This breakfast bao bun recipe is all about the unique pairing of complimentary ingredients that create a new “go-to” breakfast favourite.
How to make breakfast bao buns
The hands-on aspect is really down to making your bao bun dough and waiting for it to prove before steaming the breakfast bao buns and mixing an easy glaze using a little miso paste, soy sauce and maple syrup to brush over some bacon before grilling them.
Bao buns are normally made with bleached flour, but we have made our breakfast bao buns using 00 flour normally used in making pizza and pasta. The result is a lovely rustic caramelised-looking bun rather than the classic white look once they have been steamed.
The dough is made with flour, a little sugar, bicarbonate of soda for added fluffiness and salt with warm water that has had some fast-action yeast dissolved in it. Once these ingredients have been mixed and brought together to form a dough, it only needs to be kneaded for five or so minutes before being left in a warm place to prove and double in size for about 2 hours.
When the dough is ready, gently knead it to knock the air out and divide it equally into evenly sized-balls. Each ball is then rolled into an oval shape and brushed with a little oil before being folded over on itself. These are then placed into a steamer over boiling water to cook for 18-20 minutes.
Smoked streaky bacon with miso glaze
Whilst the breakfast bao buns are steaming, brush some smoked streaky bacon with the miso, and maple glaze and bake in the oven until cooked and crispy. Simply build your bao buns by spreading over a peanut butter of your choice inside the buns stuffing with the miso bacon and drizzling on chilli jam to taste.
The result is an incredible light and fluffy bun with sweet and smoked bacon with umami miso with a nostalgic flavour of peanut butter and jam with an added fiery heat of chilli. There’s fluffy softness, crunchiness, smoky meatiness with sweet, sour and spice, all in one breakfast bao bun.
The combination of these ingredients works incredibly well, so if you find yourself with less time than to make these breakfast bao buns at home, you can either buy the bao buns or the combination works perfectly in a fried or toasted sandwich, or on a pancake or waffle.
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Breakfast bao buns
Ingredients
For the bao buns
- 6 g of fast-action yeast
- 175 ml or 3/4 cup of warm water
- 350 g of 00 flour plus extra for dusting
- 15 g of sugar
- 1 teaspoon of bicarbonate of soda
- ⅓ teaspoon of salt
For the bacon
- 24 rashers of streaky bacon 3 per bao bun
- 1 ½ tablespoon of red miso paste
- 1 ½ tablespoon of maple syrup
- 1 teaspoon of soy sauce
Peanut butter and jam
- 8 tablespoon of peanut butter
- 8 teaspoon of chilli jam
Instructions
For the bao buns
- Gently stir the yeast into the warm water until it has dissolved.
- Place the flour, sugar, bicarbonate of soda and salt into a bowl and mix together. Add the warm water with yeast and mix together with a wooden spoon until it binds together.
- Scrape the dough out onto a lightly floured surface and knead the dough for about 5 minutes until it has formed a smooth dough.
- Roll into a ball, place in a bowl and cover with cling film. Leave in a warm place for 2 hours until it has doubled in size.
- Tip the dough onto a floured surface and knead gently to knock the air out of it. Divide the dough into 8 evenly sized balls depending on how large you would like the buns. Roll each ball into equal oval shapes approximately 12cm in length. Brush the top side with a little oil and fold them over.
- Steam the bao buns (in batches if required) in steamer baskets over boiling water for 18-20 minutes. They will be light to pick up when ready and have a lovely caramelised brown colour.
Fillings
- Preheat the grill to medium-hot heat.
- Lay out the bacon on a baking tray on greaseproof paper.
- Mix together the maple syrup, miso paste and soy sauce and brush over the bacon on each side.
- Place under the grill for 1-2 minutes each side until crispy.
- Spread the inside of each bao bun with peanut butter and stuff 3 rashers of bacon in each. Drizzle with the chilli jam and serve whilst hot.
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