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Bao Buns


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Ingredients

3 person(s)

Bao Buns

  • 2 tsp yeast
  • 2 tbsp sugar
  • 300g Bakers Flour
  • 1/4 Cup of Milk Powder
  • 170g Warm Water
  • 1 tsp salt
  • 2 tbsp olive oil
  • 2 tsp baking powder

Crispy Chicken Coating

  • 180g Plain Flour
  • 1 tsp salt
  • 1/2 tsp Garlic Salt
  • 1/2 tsp Celery Salt
  • 1 tsp Dried Thyme
  • 1 tsp Smoked Paprika
  • 1 tsp baking powder
  • Vegetable oil for deep frying

Chicken & Marinade

  • 500g Chicken Thigh (or breast if you prefer)
  • 240ml Buttermilk
  • 1/2 tsp salt
  • 1/4 tsp White Pepper
  • 1/4 tsp Garlic Salt

Sauce

  • 2 tbsp honey
  • 4 tbsp brown sugar
  • 4 tbsp soy sauce
  • 2 tsp minced garlic
  • 3 tsp minced ginger
  • 1 tbsp vegetable oil
  • 1 tbsp sesame oil

Toppings

  • 1 small red onion thinly sliced
  • 1/4 cucumber sliced thinly lengthways
  • small bunch of fresh coriander
  • 2 tsp black and white sesame seeds
  • Kewpie mayonnaise
  • 6
    3h 40min
    Preparation 3h 0min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
  • 9
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Recipe's preparation

  1. CRISPY CHICKEN
    1) Place the chicken in a bowl. Add the buttermilk, salt, pepper and garlic salt. Mix together, cover and place in the fridge to marinade for at least 1 hour.
    2) Mix the crispy coating ingredients together in a small bowl. Take the chicken out of the fridge. Take a piece from the buttermilk and allow the excess to drip off. Dredge the chicken in the crispy coating mixture – ensuring it’s fully covered. Place on a tray and repeat until all of the chicken is coated.
    3) Once the oil is hot enough, add in 10-12 of the pieces. You can add more or less depending on the size of your pan, just be sure not to overcrowd the chicken. Cook for 3-5 minutes until golden brown and cooked in the middle. You can check this by cutting open a piece of chicken, if it’s no longer pink in the middle, it’s cooked.
    4) Place on a tray in the oven to keep warm whilst you cook the rest of the chicken.


    BAO BUNS

    1) Add all the Bao Buns ingredients into the Closed lid in order.
    2) Mix for 6 Seconds, 80°, Speed 6.
    3) Using the Knead Function, Dough mode for 2 Minutes.
    4) Remove the dough from bowl and place into either a lightly greased bowl and cover with Cling Wrap OR place onto a Silicone Bread Mat & leave to rise for 1 hour.
    5) Roll out the dough onto a silicone bread mat & using either a round cookie cutter or a glass, cut out as many circles as you can get, ensuring you re-roll the scraps to make more.
    6) Fold each circle in half & lightly srpay with oil to prevent sticking. Place into a Varoma Tray & allow to rise for around 45 minutes.
    7) Place 1L water into the mixing bowl & set to 12 Minutes, Varoma Temp, Speed 2.

    SAUCE
    1) Add all of the sauce ingredients into the Mixing Bowl Closed lid & set to Thicken Mode. Once done, pop aside and prepare the vegetable components.

    VEGETABLES
    1) Jullienne your veggies of choice.

    Fill buns with your choice of toppings and enjoy!

    As a tip, I drizzle the sauce & a little bit of mayonnaise on top tmrc_emoticons.)
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Accessories you need

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Absolutely delicious!!

    Submitted by Eat Thermo Love on 23. October 2020 - 10:06.

    Absolutely delicious!!

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  • (No Subject)

    Submitted by MelB27 on 22. September 2020 - 23:16.



    Big success! Thank you.

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  • I have a Tm5. What would I use for the thickening...

    Submitted by Bryvic on 3. September 2020 - 15:00.

    I have a Tm5. What would I use for the thickening mode?

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