Serves 3
Ingredients
- 1t instant dried yeast
- ½ t salt
- 1 ½ C plain flour
- 1T caster sugar
- 1t baking powder
- ¼ C vegetable oil
- ¼ C rice wine vinegar
- 1 carrot, finely shredded
- 1 chicken breast, sliced
- 1 spring onions, thinly sliced
- ¼ cup hoisin sauce
- 2t sesame oil
- 2t honey
- 1t cornflour
- ¼ t Chinese five spice powder
- ¼ t dried chilli flakes
- coriander sprigs, to serve
- 1t sea salt flakes
Method
- Dough: Whisk yeast, sugar and ½ cup of warm water in a jug. Stand for 10 minutes or until frothy.
- Combine flour, salt and baking powder in a large bowl.
- Add yeast mixture to flour with 1t of oil and 2t of vinegar. Stir until a dough forms.
- Turn out onto a floured surface. Knead for 5 minutes or until smooth. Place in a greased bowl, cover with plastic wrap. Stand in a warm place for 30 minutes.
- Line a baking tray with baking paper. Punch down dough. Turn out onto a floured surface.
- Divide into 9 portions. Roll each into a ball. Place on tray. Working with 1 ball at a time, roll into 11cm x 8cm x 4mm-thick rectangles.
- Using the remaining oil, brush each dough piece with oil. Brush a chopstick to grease and lay across the centre of the dough. Fold in half. Slide the chopstick out. Return to tray. Stand in a warm place for 30 minutes or until buns have doubled in size.
- Filling: Place carrot, remaining vinegar and sea salt flakes in a bowl. Cover and stand for 30 minutes.
- Cut chicken into thin strips. Place in a bowl with onion.
- Whisk hoisin, sesame oil, honey, cornflour, five spice, chilli and 1/3 cup of water in a jug.
- Heat a wok over high heat. Add chicken mixture and stir-fry until browned.
- Add sauce mixture and bring to the boil. Cook for 2 minutes or until sauce has thickened. Transfer to a bowl. Cover to keep warm.
- Line a large steam basket with baking paper. Place over a large saucepan of simmering water. Place half the buns into basket and steam for 8 minutes or until puffed and cooked through. Transfer to tray. Cover to keep warm. Repeat with remaining buns. Drain carrot. Fill buns with pork mixture, carrot and coriander. Serve.