Better-For-You Bao Buns

You need these Better-For-You Bao Buns made with @LuvaDuck’s NEW Skinless Duck Breast! Inspired by my grandma’s recipe ❤️🥰

The charcoal is totally optional but adds a beautiful colour and some detoxifying properties.

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Ingredients

Bao Buns

• 1/3 cup warm water
• 1/2 cup warm milk
• 1 tbsp active dry yeast
• 2 tbsp sugar
• 2 tbsp oil (avocado or olive oil)
• 2 1/2 cups (300g) all purpose flour 
• Optional: 1 tsp organic activated charcoal 
• 1/2 tsp baking powder
• 1/4 tsp salt

Duck

• 2 packets Luv-A-Duck Skinless Duck Breasts (or protein of choice, chicken, pork, tofu)
• 1 tbsp Chinese Five Spice
• 1 tsp salt and pepper
• 3/4 cup (150ml) soy sauce
• 2 tbsp sweetener of choice (honey, coconut sugar etc)
• 1 tbsp each of rice vinegar and sesame oil

To serve:

• 1 packet store-bought Asian slaw or coleslaw, finely chopped
• Sriracha mayo
• Pickled vegetables
• Coriander
• Sesame seeds

Method

Bao Buns

1. Whisk warm water, milk, yeast, sugar and oil. Active for about 5 to 10 minutes – it will be foamy.
2. Meanwhile combine flour, charcoal, baking powder and salt in a stand mixer. You can make this by hand too if you prefer.
3. Pour the wet ingredients into the bowl with the dry ingredients. Start on a low speed to slowly incorporate all the ingredients together then on medium speed until it becomes a dough shape. Kneed for 3 to 4 minutes on medium speed. The dough should be elastic and really soft but not stick to your fingers or on the mixing bowl.
4. Take the dough out and form a ball. Place back into the mixing bowl, cover with a towel/plastic wrap and let it rise in a warm place until it triples in size, about 2 hours. Let it sit longer if needed.
5. Place the dough on a working surface, I like to use a reusable baking mat. Roll out the dough 1cm thick. Cut the dough into a 9cm/3 1/2-inch circle with a cookie cutter or wine glass. It will make 12-14 baos.
6. Lightly brush or spray oil on exposed surface of the baos and fold in half. Gently press the top of each bao with a roller. Cover with a towel or another reusable baking mat and let it rest for additional 30 minutes. 
7. Meanwhile, bring water to boil on a wok or steamer pot. Carefully lift the reusable baking mat with the baos and place on top of boiling water wok/pot. Make sure water does NOT touch the baos by placing a towel between the steamer and lid. Cover and steam for 12 minutes. Turn off and leave for 5 min for extra fluffiness. Then open the lid with caution as hot steam will rise out. Serve bao with duck and condiments of choice!

Duck (make 10 minutes before serving)

1. Preheat oven to 180°C/360°F. Heat oil in a fry pan on high heat. Season duck with salt, pepper and Chinese 5 Spice.
2. Add duck to the pan and cook for 5 mins, and then flip and cook for another 5 mins on the other side.
3. Finish in oven at 180°C for another 8 mins or until cooked through.
4. Whilst the duck is cooking, combine all of the sauce ingredients. If it is thin, reduce by boiling in the same pan you used for the duck for a couple of minutes.
5. Remove duck breasts from pan and cover with foil, resting duck for 10 mins before thinly slicing or shredding.