📍BREADED AUBERGINE BAO BUNS WITH PICKLED SLAW DRESSING 😚✨👨🍳📍
The bao buns are back and they are better than EVER 🙌 👨🍳
THE STEPS 👇
1. Put the dry mix ingredients into the bowl of a free-standing mixer fitted with a dough hook: so 550g of plain flour, 7g dry yeast, pinch of salt, 45g caster sugar & 15g baking powder
2. Next grab a measuring jug. Add in 50ml of milk, 225ml of warm water, 25ml of vegetable oil. Mix the liquid ingredients in a measuring jug. Slowly pour the liquid into the mixer while kneading on a low speed for around 2 minutes, until all the water is mixed into the flour. Once combined, turn the speed up to high for a further 2 minutes, until the dough has a smooth yet tacky feel to it. (This is important!)
3. Once the dough has been well kneaded, dust it with 2 tbsp of flour. Shape the dough into a rough ball, then coat it lightly with 1 tbsp of vegetable oil. Place the dough back into the bowl, cover with a damp cloth and leave in a warm and preferably moist draught-free location (such as inside a room-temperature oven) for 1 hour 40.
4. Once the dough has doubled in size, you can make it into whatever shapes you wish before steaming. Steaming time will vary between 10 and 15 minutes, depending on the shape and size of your finished buns (the thinner the bun, the shorter the steaming time).
5. Next cabbage slaw. Set 2 to 3 cups of water to boil in a kettle. In a container with a lid, add one cup of vinegar, one tbsp of sugar, pinch of salt and any spices if you choose. Stir to combine. Once the water is boiling, pour slowly over the cabbage until all the water is gone. Transfer the red cabbage to the container with the vinegar mixture. Flavour will develop and the harshness of the vinegar will mellow the longer it sits.
6. Spoon your slaw into your bao buns, and then add some hot oil and some panko crumbs to a pan. It should immediately sizzle—not sink to the bottom, not burn. When it’s hot enough, add a couple breaded eggplant slices (don’t overcrowd or they won’t brown properly). Cook for 2 to 3 minutes per side, until deeply golden brown, pop in your buns and top with sliced radish 🥰
🤟 INSANE – thank me later 😜🤟❤️
