We show you how to take your bao buns to new South African levels by cooking them on the fire for some smokey flavour. Enjoy the tender, juicy meat wrapped in a soft, pillowy bun with a spicy cucumber salad and coleslaw.
Bao buns 2 ways
Easy
Serves: 4-6
Preparation time: 30 minutes, plus ½ - 2 hours hands-off proofing
Cooking time: 40 minutes
INGREDIENTS
Buns
375 g Woolworths Cake Wheat Flour, plus extra for dusting
1 Tbsp Woolworths Castor Sugar
1 tsp Woolworths Instant Dry Yeast
½ tsp salt
1 ¼ tsp Woolworths Baking Powder
225 ml Woolworths Long Life Full Cream Milk, warmed
Sunflower oil, for brushing
For the smashed pickled cucumbers
350 g Woolworths Mini Cucumbers
2 tsp salt
2 Tbsp Woolworths Asian Rice Vinegar
2 Tbsp Woolworths Asian Sweet Indonesian Style Soy Sauce
1 Tbsp Woolworths Asian Sesame Oil
½ Tbsp Woolworths Chilli Crunch
Sugar/honey to taste
300 g Woolworths Rainbow Slaw
90 g Woolworths Sriracha & Miso Mayo dressing
1 lemon
Braai
Woolworths Sweet and Spicy Pork Loin Ribs
Woolworths Free Range Sun-dried Tomato Chicken Espetadas
COOKING INSTRUCTIONS
To make the dough: Combine the dry ingredients in a bowl and mix well. Gradually add the milk and mix until you have a soft dough that comes together in a ball. Turn onto a floured surface and knead for 8–10 minutes until the dough is smooth. Place in a lightly oiled bowl, cover with a tea towel and leave in a warm spot to double in size for about an 1–1 ½ hours.
Turn the dough onto a floured surface and knead for a minute to knock out the air. Divide it into 10 equal pieces. Take one piece and roll it into a 1 cm thick disc. Brush one half with a bit of oil. Fold the dough in half to form a crescent shape (half moon). Place it on a small square of baking paper. Repeat with the remaining dough, loosely cover and let rise for 30 minutes.
To cook the bao bun on a stove, set a steamer over a pan of simmering water. Put the boa bun (with the baking paper) into the steamer. Cover and steam for 8 minutes.
To cook on a weber, place the buns around the outside of the grill, away from direct heat, over a low fire. Cover and cook for 8 minutes.
To make the cucumber salad: Diagonally slice the cucumber into bite-size pieces. Bash with a rolling pin until the skin and flesh break down. Place cucumber in a sieve and sprinkle with salt, then let drain for 15 minutes. To make the dressing, combine the remaining ingredients in a bowl and whisk until well combined. Add cucumber to a bowl and toss until all the cucumber has been coated. Garnish with coriander and sesame seeds.
To make the slaw: In a serving bowl, toss the rainbow slaw with sriracha-miso mayo and a squeeze of lemon juice
To make the ribs, place the ribs on moderately hot coals or a preheated gas grill. Braai for 15–18 minutes, turning them occasionally and basting them frequently.
For the chicken, place on grill over moderately hot fire, cook for about 40 minutes turning occasionally until cooked through.