Bao Buns, But Make It Bold
Soft, fluffy bao buns filled with tender pulled pork and topped with bold black garlic mayo. Steamed to perfection and ready to devour.
- Prep time
- 1 hr 20 min
- Cook time
- 10 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- ⅔ cup warm milk
- 1¼ tsp active dry yeast
- 1½ tbsp sugar
- 2 cups all-purpose flour
- ¼ tsp salt
- ½ tsp baking powder
- 1 tbsp olive oil
- 1 whole egg
- 3-4 cloves black garlic
- ½ tsp wholegrain dijon mustard
- salt and pepper (to taste)
- ½ cup olive oil
- pulled pork
Instructions
- 1
In a bowl, mix warm milk, yeast, and sugar. In another bowl, combine flour, salt, baking powder, and olive oil. Add the milk mixture gradually and knead until smooth.
- 2
Cover and let rise for 45 minutes, or until doubled in size.
- 3
Deflate the dough by making a fist and gently pressing into the centre of the dough to release the air that has built up during fermentation. Divide into 6 balls the size of a plum (75–80 g each), fold edges inward to remove air, and roll smooth.
- 4
Flatten each into an oval, place a small amount of oil in the centre, and fold in half. Place on parchment squares, cover with a tea towel, and rest for 30 minute
- 5
Place in a steamer over boiling water (no touching), cover, and steam for 7 minutes. Let rest briefly before opening.
- 6
Blend egg, garlic, mustard, salt, and pepper. Slowly stream in olive oil until thick and creamy. This will make the mayonnaise.
- 7
Add pulled pork, chilled cabbage, and black garlic mayo to warm bao. Serve immediately.