• 3 hours 30 min
  • Low

Bao Buns

For the buns
300 g of Type 0 Manitoba flour
20 g of granulated sugar
8 g of fresh brewer's yeast
20 ml of extra virgin olive oil
150 ml of water
Half a teaspoon of salt
For the filling
4 slices of chicken breast
1 tablespoon of flour
1 tablespoon of soy sauce
1 tablespoon of extra virgin olive oil
Dried tomatoes to taste
Mixed salad to taste
First, dissolve the yeast in the water, then add the sugar and flour and knead vigorously. Proceed with adding the oil and salt then continue to knead until you obtain a homogeneous mixture. Put the mixture in a bowl, cover with a cloth and let it rise for at least 2 hours.
Once the leavening is complete, divide the dough into 8 parts then roll out each one with a rolling pin. Take the rolled out ball, lay it on some parchment paper, fold it in 2 parts and insert more parchment paper between the two folded parts of the dough, then let it rise for another hour.
Once the second leavening is finished, steam the bao for 15 minutes: you can use the oven or a steamer.
While the bao are cooking, prepare the filling: cut the chicken into strips, pass it in the flour and sauté it in a pan with a tablespoon of oil and one of soy. Season with salt and pepper and stuff your Bao Buns.

In cooperation with Farina Lievito e Fantasia

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