Denise says:

Bao Buns With Satay Cauliflower Florets Preparation Time: 40  minutes plus 2 hours rising time Cooking Time:45 minutes       Makes: 14    

Ingredients:

  • Ingredients
  • 360g plain flour, plus extra for dusting
  • 20g milk / plant based milk
  • 4g baking powder
  • 5g dry yeast
  • 35g  caster sugar
  • 35g vegetable oil, plus extra for greasing the dough
  • 180g warm water
  • 14 squares of baking paper (about 10x10cm)
  • Filling 1 small cauliflower – cut into florets 3 tablespoons rapeseed oil
  • Satay Sauce
  • 3 tablespoons satay sauce
  • 1 tablespoon maple syrup
  • 2 teaspoons soya sauce
  • 2 cloves garlic – finely chopped
  • 2 cm fresh ginger – peeled and finely chopped
  • Bao Bun Garnish
  • 3 tablespoons satay sauce
  • 1/2 cucumber – finely chopped into julienne strips
  • 1 carrot – peeled and chopped into julienne strips or ribboned with a peeler
  • 4 tablespoons sesame seeds – toasted
  • Few springs of fresh coriander

Method

Method
  1. Mix the yeast with 100ml warm water and leave for 3 minutes until you can see bubbles appearing from the ‘live’ yeast.
  2. Combine the flour, milk, baking powder, sugar and yeast mixture in a large bowl. Using a mixer, add the vegetable oil and water and whizz until the dough comes together.
  3. Empty out onto a work surface and knead for 5 minutes or until smooth, adding extra flour a tablespoon at a time if the dough sticks to the palm of your hand.
  4. Return the dough to the mixing bowl, cover and rest in a warm place for 90 minutes or until doubled in size.
  5. Make the filling whilst the bao buns are rising. Preheat the oven to 200C/ 400F/ GM 6.  Line a tray a parchment paper. Toss the cauliflower florets in the oil.
  6. Transfer to the prepared tray and place in a single layer. Bake for 20 minutes.
  7. For the sauce, combine all the ingredients together and then brush over the cauliflower florets.
  8. Change the oven function to grill. Place the coated cauliflower florets in the middle of the oven.  Grill for 5 minutes so that the edges go golden brown.  Remove and set aside.
  9. Once the dough has risen, transfer the dough to a work surface and dust with flour. ‘Punch down’ the dough to remove as many air bubbles as possible.
  10. Use a rolling pin to roll the dough out to 1cm thick. Dip your fingers in vegetable oil and lightly spread the oil over the surface of the dough. Then use an 8cm diameter pastry cutter (or a plastic cup of the same diameter) to cut out rounds.
  11. Remove the excess dough. Fold rounds in half and flatten slightly with the rolling pin. Place on a square of baking paper and place directly into a large bamboo steamer or onto a tray. Repeat with remaining dough (excess dough can be re-rolled and used). Cover the folded rounds and set aside to prove for 30 minutes.
  12. Fill a wok one-third full of water and place over high heat. When the water is boiling, place the bamboo steamer over the wok and steam buns for 12 minutes. Then turn off the heat (don’t lift the lid) and allow the buns to rest over the hot water for 5 minutes. Buns can be made up to a day in advance and steamed to re-heat before serving.
  13. Open the bao buns, brush the inside with satay sauce, add a few cauliflower florets, topped with carrot, cucumber and a sprinkling of sesame seeds. Garnish with a sprig of fresh coriander. Enjoy immediately – the buns are best fresh straight from the steamer!