Bao buns

Heat the butter and milk in a pan until lukewarm (to about 35-40 °C) then add the yeast to dissolve it. Mix the dry ingredients in a heatproof bowl then add the liquid. Knead for approx. 10 minutes into a compact dough using a food processor or a hand mixer with a dough hook.

Ingredients

90 g Butter, 460 ml Milk, 1 units Yeast cube (42 g), 720 g Flour, 70 g Raw cane sugar, 4 g Baking powder

Start the special programme “Prove dough” in the BORA X BO. Cover the dough and leave it to prove for an hour at 40 °C.

Remove the proved dough from the oven and knead it vigorously once again. If necessary, add a little more flour and then roll out until about 6 mm thick. Use a round cutter to cut out dough circles with a diameter of about 10 cm. Fold them in half, laying baking paper between the two halves so that they don’t stick together.

Arrange the bao buns on the perforated stainless steel tray and leave to prove for another 15 minutes with the special programme "Prove dough". Remove from the oven.

Start the “Bao buns” automatic programme and follow the programme sequence. You will receive push notifications whenever a step takes place in the BORA X BO and you can confirm these at the relevant time.

Once the BORA X BO has heated up, steam the bao buns in the oven. Remove the steamed bao buns from the oven, carefully open them out and fill them as desired. Bao buns can be filled with different ingredients to give them an Asian flavour (pork belly, kimchi and/or beansprouts) or an American touch (pulled beef, coleslaw and/or BBQ sauce).