|500 g||bread flour|
|10 g||dried instant yeast|
|2 tsp||baking powder|
|375 ml||lukewarm water|
|2 tsp||olive oil|
|1 x 500 g box||Sea Harvest Crisp & Chunky|
|2 tsp||miso paste|
|2 tsp||soy sauce|
|2 tsp||balsamic vinegar|
|1||baby red cabbage — very thinly sliced|
|1||mini cucumbers — peeled into ribbons|
|1||avocado — peeled and thinly sliced|
|50 g||pickled red onions|
|80 g||fresh coriander|
|2||spring onions — green part only, thinly sliced|
|2 tsp||sesame seeds|
Bao Bun Phase 1
Add the flour, yeast, baking powder, salt and sugar together, and whisk to combine the ingredients.
Heat the milk and olive oil until lukewarm (30-35 ºC). Slowly add the milk to the dry mixture, mixing with a wooden spoon until combined. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth. Place into a lightly oiled bowl and cover with cling wrap. Allow the dough to rise at least double in size – approximately 1½ hours on a cold day. If it is in a warm area it will take approximately 35-40 minutes.
Bao Bun Phase 2
Divide the dough into 60 g portions and roll to form smooth dough balls. Cover with a clean, damp kitchen cloth to prevent drying out.
Lightly flour a clean surface, then, using a rolling pin, roll a dough ball gently into a disk of about 1 cm thickness. Lightly brush the top of the disk with oil and then fold over like a taco. Place onto baking paper and cover with the kitchen cloth. Repeat these steps with the rest of the dough balls – you should be able to get out at least 12-14 bao buns. Leave the bao buns to prove before steaming, they should double in size.
Fill a pot that can fit a bamboo steamer over it about ⅔ full with water. Allow it to come to a boil, then place the dough buns into the steamer (depending on the size, you should be able to fit at least 3). Steam for 12-14 minutes. Repeat until all of the bao buns are steamed.
Tip: You can use an electric steamer in place of a bamboo steamer if you have one.
Preheat the oven to 200 ºC.
Lay frozen Crisp & Chunky fillets onto a baking tray. Place into the oven for 15-18 minutes and cook until golden and crunchy. Alternatively, cook in an air fryer for the recommended time. Just before building the bao buns, slice the fillets into strips.
Mix the miso paste, soy sauce, balsamic vinegar and honey together. Add this to the mayonnaise and mix until well combined and smooth.
To build the bao buns, start with the red cabbage at the bottom and add then add a slice or two of avocado on one side of the bun. Add slices of Crisp & Chunky on top and then fill with cucumber ribbons. Top each with a drizzle of miso mayo and add fresh coriander and spring onions. Finally, garnish with sesame seeds and serve.
Tips: Once the bao buns have been made they can be frozen. Re-heat by steaming for 7 minutes.