| Created by | Spinneys |
| Prep time | 40 minutes |
| Cook time | 30 minutes |
| Serves | 9 |
| Cuisine | Chinese |
| Diet | Family Friendly |
| Preparation | Easy |
| Calories | 281 |
| Fat | 12g |
| Saturates | 3g |
| Protein | 6g |
| Carbs | 38g |
| Sugars | 13g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFTo make the dough for the bao buns, in the bowl of a stand mixer fitted with a dough hook, add the lukewarm water and sprinkle over the yeast. Leave to foam for approx. 5 minutes then add both the flours, sugar, baking powder and melted butter. Using the mixer, knead the mixture for 8-10 minutes, or knead by hand for approx. 20 minutes.
Once smooth, place the dough in a lightly oiled bowl and cover with a clean, damp cloth. Place in a warm area for approx. 1 hour or until doubled in size.
Once risen, punch down and divide the dough into 10 even-sized balls. Cover with cling film and allow to proof for 30 minutes.
In the palm of your hand, flatten the balls and roll into an oval shape. Fold them in half, placing a piece of baking paper in between, then place on a sheet of baking paper and rest for 40 minutes.
Steam the buns in a bamboo steamer for 15-20 minutes, or until the buns have doubled in size, are soft and springy, and bounce back when pressed. Alternatively, cut baking paper into squares the size of the buns and spray with non-stick cooking spray. Place the buns on them, then place in a stainless-steel steamer. Wrap the lid with a tea towel and steam the buns. Rotate the steamer baskets every 5 minutes if the bottom ones are cooking quicker than the top. Once ready, remove from the steamer and wrap in a clean dish cloth to keep warm.
To make the filling, heat the oil in a large frying pan over a medium heat. Slice the mushrooms and add to the hot oil and allow to brown, approx. 5 minutes, stirring now and then. Increase the heat and add the hoisin, soya sauce, sesame oil and honey and stir to coat the mushrooms completely. Cook for 5 minutes, or until the sauce reduces. Remove from the heat and set aside.
Finely slice the cucumber and red chilli.
Evenly distribute the Kewpie mayonnaise, cucumber, mushroom filling and chilli in the middle of each bun.
Serve immediately.
