Ingredients
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For the Bao:
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300g all-purpose flour
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4g instant yeast
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5g baking powder
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5g white sugar
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1/2 tsp fine salt
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170–200g full fat milk
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oilfor brushing the steamer
Directions
Soft and fluffy steamed bao buns filled with sticky, umami-rich mushrooms, crisp cucumber, and creamy kewpie mayo. A perfect balance of textures and flavours in every bite.
Ingredients
For the Bao: |
|
| 300g all-purpose flour | |
| 4g instant yeast | |
| 5g baking powder | |
| 5g white sugar | |
| 1/2 tsp fine salt | |
| 170–200g full fat milk | |
| oil | |
Steps
|
1
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In a large bowl, mix the flour, instant yeast, baking powder, sugar, and salt. Gradually add 170 g of milk while stirring with chopsticks. If the dough looks too dry, add the remaining milk in increments until a soft dough forms. Knead by hand until no streaks of flour remain. |
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2
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Let the dough rest for 10 minutes, then knead again for 2–3 minutes until smooth. Cover and set aside to rise until doubled in size (+/-50 minutes to 1 hour) |
|
3
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Place the flat plate into the Panasonic Multi-Cooker. Adjust the dial so that the BBQ icon flashes, which will automatically set the temperature to 230°C. Press Start and allow to preheat, then drizzle with oil. |
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4
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Prepare the mushrooms by tearing apart the enoki and shimeji mushrooms and trimming any thick stems. Use a fork to shred the king oyster mushrooms into long threads. |
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5
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Add the mushrooms to the multi-cooker and sauté for 5–8 minutes, stirring occasionally, until lightly browned and softened. |
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6
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In a small bowl, mix together the gochujang or sriracha, soy sauce, and rice vinegar. Pour the sauce over the mushrooms and stir to coat. Cook for 1 more minute until sticky. |
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7
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Press Stop and set the mushrooms aside in a warm place. |
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8
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Knock back the risen dough and divide into 8 equal portions (about 60 g each). Roll each into a tight, smooth ball. |
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9
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Remove the flat plate and insert the deep pot. Add 500ml of water to the pot, place the steam plate inside, and lightly brush it with oil all over. |
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10
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Adjust the dial so that the Manual icon flashes. Press the time button, then turn the dial to 25 minutes (00:25). Press the temperature button and adjust to 100°C, then press Start. Wait for the deep pot to preheat. |
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11
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Place the bao buns on the steam plate, leaving space between them. Cover with the lid and steam for 10 minutes until light and fluffy. |
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12
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Slice each bao in half down the middle and fill with a generous portion of sticky mushrooms, sliced cucumber, and spring onions. |
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13
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Finish with a drizzle or spread of kewpie mayo. Serve immediately. |
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