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Korean Chicken Bao Buns | Fluffy Steamed & Spicily Glazed
(0)
55 min
Under an hour
Knuspr-Küche
Herrlich fluffig gedämpfte asiatische Hefebrötchen, gefüllt mit saftig gebratenem, würzig-süß in Gochujang glasiertem Hähnchen, knackigen Gurkenstreifen, feinen Lauchzwiebeln und cremiger Mayo. Das ultimative Street-Food-Erlebnis für zuhause!
Ingredients
Preparation method
Prepare & rest the dough
Dissolve fresh yeast and refined sugar in lukewarm water and let stand for 5 minutes until a light foam forms.
Add wheat flour and baking powder to a mixing bowl. Add the yeast mixture and neutral vegetable oil. Knead everything with a food processor or by hand for 8–10 minutes to form a smooth, supple dough. Cover and leave to rise in a warm place for approx. 45–60 minutes until doubled in size.
Shape & steam the bao buns
Cut about 8 small squares (approx. 8x8 cm) from baking paper. Briefly punch down the risen dough on a lightly floured work surface and divide into 8 equal portions. Roll each portion into a ball, then roll out into an oval (approx. 5 mm thick). Lightly brush the surface with a little neutral vegetable oil, fold the oval in half (into a half-moon pocket), and place each on a square of baking paper.
Chef's tip
To prevent the buns from collapsing after steaming: Remove the pot from the heat after the cooking time has elapsed and let it stand covered for another 2 minutes before carefully lifting the lid.
If you are in a particular hurry, you can also steam the bao buns the day before, let them cool, and simply re-steam them for 2 minutes in the steamer or wrapped in a damp kitchen towel in the microwave before serving.
30 min
Under an hour
