Breakfast bao buns
This is a breakfast bao buns fusion recipe of East meets West where a classic bacon bun has been given an Asian makeover.
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.