Ready to be stuffed to make delicious spiced pulled duck bao buns
8 buns cooks in 9” steamer
225g self-raising flour
1 sachet of yeast
100ml warm water
10ml rice vinegar
Preheat the oven to 50C.
In a large bowl, mix the dry ingredients and, in a jug, mix the wet ingredients. Add the wet to the dry and knead into a ball, making sure all the mix is incorporated.
Tip the dough onto your work surface and knead for 10-15 mins, or until smooth.
Place back into bowl, cover with a plate and leave to rise for 45mins in the oven.
Tip the dough out onto a clean work surface and knock it down. Roll into a sausage and cut into 8 x 50g portions.
In the palm of your hand, roll each piece of dough into a ball. Tuck and chafe each ball.
With a rolling pin, roll out each ball one by one into an oval shape about 3-4mm thick.
Rub the surface of the dough ovals with oil and fold in half. Put the dough ovals into the bamboo steamer leaving enough space for them to rise.
Put the steamer into the oven to prove for a further 25-30 mins.
Get a wok, with approx. 2” of boiling water, put the steamer on top and steam the bao for 8-10 mins.