- 2 x 7 g sachets dried yeast
- 2 cups warm water
- 1 kg bread flour
- 1 t baking powder
- 3 t bicarbonate of soda
- 2 T sea salt
- 120 g butter, melted
- Black sesame seeds, for sprinkling
- For the pickled cucumber:
- 3 T white wine vinegar
- 1 lemon, juiced
- 2 T caster sugar
- Salt and pepper, to taste
- 4 T water
- 1 cucumber, thinly sliced
- 500 g Woolworths pickled fish
- Chilli, chopped, for serving
- Fresh mint, chopped, for serving
- Bean sprouts, for serving
Mix dried yeast with 2 cups warm water until it begins to foam or bubble. Mix the water with bread flour, baking powder, bicarbonate of soda, sea salt and butter to make a dough. Place the dough in an oiled bowl, cover with clingwrap and set aside in a warm place until doubled in size.
Knock the dough down on a floured surface and divide in half. Shape into 40 balls and sprinkle with black sesame seeds. Place on a baking tray lined with baking paper and allow to prove for a further 45 minutes.
Steam the buns in batches in a steamer lined with baking paper over gently simmering water for 10–12 minutes. Tear one open to make sure they are cooked in the middle and use that as the tester for the remaining buns.
To make the pickled cucumber, heat white wine vinegar, the lemon juice, caster sugar, salt and pepper to taste and water until boiling. Allow to cool. Pour over the thinly sliced cucumber and set aside for 30 minutes to pickle.
Slice the steamed buns in half from the top, stuff with Woolworths pickled fish, top with the pickled cucumber, chopped chilli, fresh mint and bean sprouts.
Cook's note: This is great to make for crowds. In fact, get the crowds to build their own. That's what long weekends are for.