Recipes Archive

Berry recipes

Biltong, gorgonzola and fig salad

Pizza recipes

Freshly squeezed carrot juice with granadilla wedges

Fish recipes

Poached white fish in Asian broth

15 minutes

Bread recipes

Poached plums with sugar-free biscuit crumble and pistachios

5 minutes

Five-ingredient recipes

Yoghurt panna cotta

5 minutes

Bao (steamed buns) with barbecued pork and Hoisin sauce

Serves 4 - 6

Difficulty Easy

Prep Time 3 hours (rising time)

Cooking Time 20 minutes

Ingredients

10 g yeast, dried
530 g cake flour, sifted
50 g sugar
375 ml lukewarm water
30 ml vegetable oil
500 g chicken, pork or beef, shredded
10 ml black- or red-bean sauce
4 - 6 spring onion, chopped
Sesame oil, for brushing

Method

To make the dough: Combine the yeast, sifted cake flour and sugar. Add lukewarm water and vegetable oil. Mix to form a soft dough then knead on a lightly floured surface, until soft and smooth.

Transfer to a lightly oiled container, cover with a damp cloth and leave in a warm place for 2 hours, or until the dough has doubled in size.

Halve the dough and knead each half for 2 minutes before rolling into a 5cm x 25cm sausage. Divide into 12 equal portions. Using a rolling pin on a lightly floured surface, flatten each portion into a circle, 7cm in diameter.

To make the filled buns: Mix shredded chicken, pork or beef with a drizzle of blackor red-bean sauce, or oyster sauce and chopped spring onion.

Place 15–30ml of the meat mixture in the centre of each dough disc.

Lift the outer edges and pleat to close at the top, ending with a pinch. Brush each bun with a little sesame oil then cover with a damp cloth and place in a warm place for 1 hour, or until doubled in size.

Transfer to a steamer and steam, tightly covered over briskly boiling water, for 10 to 15 minutes.

To make the plain buns: Brush each dough disc with a little sesame oil then indent the middle using the end of a chopstick. Fold down the middle to form a half moon. Crimp the edges tightly shut using a fork. Proceed as with the filled buns.

Cook’s tip: Serve this Chinese delicacy with barbecued pork and hoisin sauce.

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Biltong, gorgonzola and fig salad

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Bao (steamed buns) with barbecued pork and Hoisin sauce

Bao (steamed buns) with barbecued pork and Hoisin sauce

Ingredients

Method