Bao buns with braised shortrib and pickled daikon
- October 2015
- Makes about 32 buns
- Hands-on time 1 hour, oven time 3-3½ hours, plus resting, rising and proving
Soft, tender and rich beef shortrib is balanced by sharp pickles in this recipe from Erchen Chang, co-founder of Bao in Soho.
- 9.4g (2.8g saturated)
- 22.3g (5.1g sugars)
This makes lots of buns and filling, but it freezes so well that it’s ideal to keep leftovers in the freezer – a timesaver meal for another night.
The traditional snowy white look of bao buns comes from bleached Asian four – fnd it in Chinese supermarkets.
These doughs are wet, sticky and hard to knead. If you have a stand mixer with a dough hook, use that for steps 1 and 2. If not, a dough scraper is helpful.
When shaping the dough balls, avoid cold surfaces such as metal or marble, as the dough sticks to them. A large wooden chopping board is good.
The buns start to become firm and bouncy if you leave them for too long after steaming – it’s best to stuff and eat them as you go.
Freeze the combined, uncooked dough (step 2) in an airtight freezer bag for up to 1 week. Bring back to room temperature before shaping. Freeze the cooked, cooled (unfilled) buns in airtight bags for up to 1 month. Defrost completely, then re-steam for 2-3 minutes. Chill the cooked meat in the unreduced sauce for up to 3 days, then reheat on the hob, slice the meat and reduce the sauce. Freeze the meat in the reduced sauce for up to 1 month. Defrost and reheat until piping hot in a microwave.
Bao buns use ‘old’ dough, which has been left to ferment and rise for a good while, combined with a freshly risen ‘new’ dough to give the buns complex flavours.
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