Hot Smoked Salmon Bao (Chinese Steamed Buns)


Hot Smoked Salmon Bao (Chinese Steamed Buns)

We love creating smoked salmon recipes using traditional East Asian, and you don’t get much more authentic than Bao – a Chinese steamed bun, with origins dating back to the 3rd Century AD!

Makes 12 buns

For the filling:Traditional Chinese bao with hot smoked salmon

  • 2 packets of RR. Spink & Sons Kiln Roast Salmon (240g), flaked
  • 5 spring onions, finely chopped
  • 1 clove of garlic, minced
  • 50ml of oyster sauce
  • 3 dashes of light soy sauce
  • ½ lime, juice only

To make the buns:

  • 120g warm water
  • ½ pack active dry yeast
  • 240g plain flour
  • 90g sugar
  • 10g oil
  • 60g water
  • 5g salt

“Bao are incredibly popular as both a breakfast food and snack China; likewise, this is a great smoked salmon recipe to begin your day, or nibble on when you’re peckish!” – Scott Fraser, RR Spink & Sons Chef

Method

  1. In a large bowl, stir together the of 120g warm water with the yeast; leave aside for about 10 minutes to allow the yeast to prove
  2. Stir the 60g of the flour into the yeast mixture until smooth. Cover with plastic wrap and set in a warm place to rise for approx. 1 hour
  3. While the batter is rising, add the sugar, oil and additional 60g of water to a small saucepan; bring to the boil over medium flame, stirring to dissolve the sugar. Remove from heat and set aside to cool.
  4. Stir the cooled sugar water into the batter mixture, then add the remaining 180g of flour and stir to combine.
  5. Remove the batter mix to a lightly floured work surface and knead to form soft, smooth dough. Place the dough into a large, greased bowl, cover, and let it rise until doubled in size (this will take 1-2 hours).
  6. When the dough’s ready, punch it down with your fists and knead gently another 1-2 minutes.
  7. Divide the dough into two equal halves. Roll each half into a log and cut each one into 10 or 12 pieces. Roll each piece into a round about 3 inches wide.
  8. Mix together all of the ingredients for the filling in a large bowl.
  9. Place 2 tablespoons of filling in the centre of each round of dough; pull the edges up around the filling and twist to seal the top. Repeat until all the rounds are filled.
  10. Place the filled rounds onto a tray lined with baking parchment or wax paper, cover with a towel, and let rise again until they are doubled in size (about 45 minutes).
  11. Set up a Chinese bamboo steamer over a wok or pot filled with 1-2 inches of water. Steam the buns in batches for about 10 to 12 minutes per batch; serve warm.

 

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