Singapore…an organised beautiful city…..but chaos breaks loose when it comes to food, just joking, they are super organised when it comes to food too. First evening in Singapore we got out at Bugi stop with the metro, and my son’s eyes just popped out when he saw the amount of food that was around. He decided to try prawns and octopus balls and a spicy beef Bao, no need to say, it was love at first bite. I am sharing my Bao buns recipe below.
If you have never been to Singapore the first thing that will strike you is how well organised and clean the city is. And no, after thinking for more than a week I cannot find faults in this amazing city. It’s been 5 days of absolute fun….from divine food, to visiting Universal Studios, the Aquarium and the Wings of Time show in Sentosa Island; to the 360 view from Skypark at the Marina Bay Sands, Gardens by the Bay, Little India, Chinatown and so much more.
After been back we were missing Bao buns so much that I decided to make my own ones.
Let me share my recipe for the best Bao buns that you will ever taste.
After 3 hours and 30 minutes of proofing and reworking the dough, this beauties are ready to be steamed.
This how Bao buns should look after being steamed for 8 minutes
Fill your buns with what you like the most.
Mines were crunchy veggies, for my daughter, and pulled beef for the rest of the family.
Love those buns you can turn them into a vegan meal using a milk substitute, I used almond milk, and fill them up with crunchy veggies in a soy dressing.
Hope you will enjoy this recipe as much as we did.
Ingredients for 15 Bao Buns
01and half tbsp sugar
01teaspoon dry yeast
50ml milk, or almond milk
01tbsp sunflower oil
01tbsp rice vinegar
01teaspoon baking powder
Thick wooden skewers or chopsticks.
Dissolve yeast in few tablespoons of warm water.
In a bowl mix together flour, sugar, milk, oil, vinegar and baking powder.
Add to the above ingredients yeast.
Add 180ml of water to the mix and work it for 5-10 minutes.
After 10 minutes cover dough with a cloth and keep it in a warm place for 2 hours.
After 2 hours rework the dough.
Roll out dough into a sausage shape, around 4cm thick.
Cut into pieces 3cm wide.
Form a ball with each piece of dough and let it rest for 2-3 minutes.
Use a rolling-pin to roll each ball into an oval around 3-4mm thick.
Brush some vegetable oil on each oval.
Oil each chopsticks or skewers.
Put skewers or chopsticks in the middle of the oval.
Fold the dough onto the skewers/chopsticks, and then pull carefully out the skewers/chopsticks.
Place prepared buns on a baking tray.
Cover buns with a kitchen cloth.
Proof for 1 hour and 30 minutes or till doubled in size.
Steam buns for 8 minutes.
Fill it with barbecue pulled chicken or beef or pork or crunchy veggies or delicious seafood.
Serve it hot.