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Teriyaki Chicken Bao Buns | Fluffy & Juicy
(0)
45 min
Under an hour
Knuspr-Küche
Luftig gedämpfte Bao Buns gefüllt mit saftig mariniertem Teriyaki-Hähnchen, knackiger Gurke, Lauchzwiebeln und geröstetem Sesam – der ultimative asiatische Streetfood-Klassiker frisch für zu Hause.
Preparation method
Prepare & steam bao dough
In a bowl, knead the wheat flour with dry yeast and approx. 160 ml of lukewarm water into a smooth dough. Cover the dough and let it rise in a warm place for about 30 to 40 minutes, until it has doubled in volume.
Knead the risen dough on a lightly floured work surface and divide into equal portions. Roll each portion into a flat oval, brush the surface thinly with a little neutral vegetable oil, and fold in half. Place onto small pieces of baking paper.
Prepare a steamer basket or bamboo steamer. Place the folded bao buns inside and steam over boiling water over medium heat for 10 to 12 minutes until they have risen wonderfully fluffy and soft. Carefully remove the lid so that no condensation drips onto the buns.
Chef's tip
For an extra creamy street food touch, the steamed bao buns can be spread on the inside with a little Japanese mayonnaise or Sriracha sauce before filling.
If you do not have a steamer, you can suspend a heatproof sieve in a regular pot over some boiling water and cover it with a clean kitchen towel under the pot lid.
30 min
Under an hour
