Saturday | 11 January 2025 | Reg No- 06
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Saturday | 11 January 2025 | Epaper
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Duck Bao Bun

Published : Saturday, 11 January, 2025 at 12:00 AM  Count : 95
Farzana Anwar
For the Dough:

v    2 ¾ cups (350g) all-purpose flour
v    1 tsp baking powder
v    2 tbsp sugar
v    1 tsp instant yeast
v    2 tbsp vegetable oil
v    ¾ cup (180ml) warm water
v    1/4 tsp salt
v    Optional Garnishes: Sesame seeds or chopped green onions for presentation

Prepare the Dough

1.    In a large bowl, mix the flour, sugar, yeast, baking powder, and salt .Gradually add warm water and oil, stirring until a shaggy dough forms. Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise for 1-1.5 hours until doubled in size.
2.    Shape the Bao Buns: Punch down the dough and divide it into 12 equal portions. Roll each portion into a ball, then flatten into an oval shape. Brush one side lightly with oil and fold the oval in half. Place a small piece of parchment paper inside the fold to prevent sticking.
3.    Steam the Buns: Arrange the buns on parchment paper squares, leaving space for expansion. Cover and let them rise for another 20 minutes. Heat a steamer and steam the buns over medium heat for 8-10 minutes.



Ingredients: 

v    2 Peking duck legs (slow-cooked)
v    1 punnet baby cucumbers, cut into long sticks 
v    1 carrot, peeled and cut into long sticks 
v    2 spring onions, sliced on the diagonal 
v    2 tbsp hoisin sauce
v    Crispy tofu

Method: 

1.    Preheat the oven to 190 degrees and place the duck into a dish and bake for 12 minutes, slice it once done.
2.    Meanwhile, slice the cucumbers into rounds and prepare the carrot. 
3.    In a bamboo steamer - steam the bao buns for 5 minutes.
4.    Slice whilst hot to open and place duck, cucumber, shredded carrot inside the bun.
5.    Place some spring onion and hoisin on top and serve.



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