Pulled Pork and Steamed Bao Buns

Serves 4 - 6 People / Makes 12 Buns

Ingredients Bao Buns

• 2 teaspoons active dry yeast (10 grams / 1 Sachet)

• 2 tablespoons sugar

• ½ cup luke warm water.

• 2½ cups all-purpose flour

• ½ teaspoon baking powder

• ½ teaspoon baking soda

• 2 teaspoons sea salt

• ¼ cup canola oil, more for brushing

Instructions

• Make the Bao Buns. In a small bowl, combine the yeast, sugar, and water and stir. Set aside for 5 minutes, or until the yeast is foamy.

• In a large bowl, combine the flour, baking powder, baking soda, and salt. Add the avocado oil and the yeast mixture and mix to form a rough ball, adding 1 to 2 tablespoons more water if the dough is too dry. Transfer to a lightly floured surface, shape into a ball, and vigorously knead it until it’s smooth and elastic, about 5 minutes.

• Brush the inside of a bowl with a little oil and place the dough inside. Cover and set it aside in a warm place for 45 minutes. (Note: it won’t rise as much as other traditional yeasted doughs.)

• Finish the buns. Transfer the dough to a clean work surface and roll out evenly to 5mm thickness. Use a 50mm glass to cut out circles of dough and place them on wax paper squares. Brush the tops with a little oil, then fold each circle in half and gently press down, flattening just a bit so that the halves stick together but you still have a puffy bun shape. Cover with plastic wrap and let rest for 1 hour, until puffed. Transfer to a steamer. Bring the water to a simmer, cover, and steam until puffed, 9 to 11 minutes. Work in batches.

Pulled Pork

Ingredients

• MISH TO ADD

Instructions

• MISH TO ADD