TAKE A BAO

CHINESE ANCESTRY

While its difficult to determine when the first batch of baos was made for the first time(a rough estimate is 3rd century AD),there is no doubt that they originate from China. A popular tale about the mantou -the northern Chinese variation of baos - revolves around the ruler Zhuge  Liang who had to cross a strong, swift flowing river to reach safe territory after having fought in a war. He was told that if he sacrificed 49 of his men and threw their heads into the river, it will be appeased Liang, instead,slaughtered livestock and stuffed minced meat inside the bread, so that they resembled bobbing heads.

Buttermilk Fried Chicken Bao

For The BAO

INGREDIENTS . 4 cups all purpose Flour. 1 Cup warm water. 1 tbsp yeast,active dry. 1/2 cup milk. 2 tbsp butter. 

Method

1  Bloom yeast in water for 10 minutes until you see bubbles form at the top.

2  Mix all ingredients together in a dough mixer.

3  Mix at low speed for 10 minutes or knead with hand for 15 minutes till dough is elastic. You want medium gluten development.

4  Place dough in a bowl and coat with a thin layer of oil to prevent moisture loss.

5  Let it rest for 2 hours or until doubled.

6  Shape dough into 50g balls and let it rest covered with plastic wrap until doubled..

7  For the bao shape,take a rolling pin and flatten dough into an oblong shape. Brush the inside layer with oil and fold in half. Rest again until doubled.

8  Setup a steamer lined with parchment paper. Once steaming, place bao buns and steam for 8-10 minutes.

For The FILLING;

INGREDIENTS . I kg chicken breast,sliced very thin. 1 cup buttermilk. 1 Cup panko breadcrumbs. 1 cup bees honey,wildflower. 1 cup neutral oil. 2 tbsp sesame oil. 1/3 vinegar. 1 tsp lemon juice. 1 cup mayo. 2 tbsp sriracha. 

Method 

1  Marinate the chicken in buttermilk overnight.

2  Bread it with panko and deep fry at 170 celsius.

3  Mix honey and sriracha in a pot and bring to a boil,reduce until half and cool.

4  For the sesame vinaigrette,mix the neutral oil,sesame oil,vinegar and lemon juice and toss with salad of julienne carrots,yellow,red and green bell peppers and purple cabbages.

5  Mix mayo and sriracha together and keep aside.

6  Open the baos and place two pieces of the buttermilk fried chicken in each bao. Dress with the vegetable rainbow slaw and top it off with the honey sriracha glaze amd spicy mayo. Serve hot.