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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- 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
- 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
- 1 packet store-bought Asian slaw or coleslaw, finely chopped
- Sriracha mayo
- Pickled vegetables
- Sesame seeds
- Whisk warm water, milk, yeast, sugar and oil. Active for about 5 to 10 minutes – it will be foamy.
- Meanwhile combine flour, charcoal, baking powder and salt in a stand mixer. You can make this by hand too if you prefer.
- 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.
- 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.
- 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.
- 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.
- 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)
- 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.
- Add duck to the pan and cook for 5 mins, and then flip and cook for another 5 mins on the other side.
- Finish in oven at 180°C for another 8 mins or until cooked through.
- 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.
- Remove duck breasts from pan and cover with foil, resting duck for 10 mins before thinly slicing or shredding.
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