Fresh Milk Bao Buns
Fill these fluffy bao buns with your favourite filling!
Ingredients:
- 300g flour
- 1 1/4 tsp instant yeast
- 1 tsp baking powder
- 1 tsp sugar
- 165ml Clover Fresh milk, lukewarm
- Oil for brushing
How To Make Bao Buns
- Prepare the dough: In a large bowl, mix flour, instant yeast, baking powder and sugar.
- Gradually add milk while stirring with a spoon or whisk.
- Combine and knead by hand until a rough-looking dough forms.
- Rest for 10 minutes then knead for 2-3 minutes until it becomes very smooth.
- Shape the bao buns: Roll the dough into a rope and divide into 8-12 equal pieces.
- Roll them into balls then flatten each with a rolling pin into an oval shape, about ½ cm thick (dust with flour when necessary to prevent sticking).
- Brush a thin layer of oil over half of the oval then fold over lengthways.
- Rest: Line the steamer baskets with perforated parchment paper or silicone steamer liners (or oil the surface if using metal or plastic steamers).
- Place the bao buns over leaving enough space in between for expansion.
- Leave to proof for about 30 minutes until the buns become a little bigger, plumper and feel lighter in weight.
- Steam: Add 2 cups (500ml) of water to the wok or pot that you use for steaming.
- Place the baskets on top (you may stack up several and cook all at once). Cover with a lid.
- Firstly, cook over high heat. As soon as the water starts to boil (when you see steam coming out through gaps), turn the heat to medium-low. From this moment, steam for 10 minutes.
- Store: Once completely cool, store leftover buns in the fridge for up to 4 days or in the freezer for 2 months. Reheat by steaming them for 5 minutes if chilled or 7 minutes if frozen.
- Fill your bao buns with your favourite filling.
Ingredients:
- ¾ Cup light brown sugar
- 4-5 Flavourburst yellow fleshed nectarines (depending on the size of your pan)
- 1 sprigs of time
- 1 pinch of salt
- 500g all butter puff pastry
How To Make Nectarine Tarte Tatin
- Add your sugar to a large pan and gently melt over a medium heat, swirling the pan to evenly melt and to form a syrup.
- Halve your nectarines and remove the stones before arranging in the syrup, facing them cut side up.
- Add the sprigs of thyme and sprinkle over the salt.
- Gently cover with the puff pastry tucking the sides into the pan.
- In a pan preheated to 200C.
- Add your pan to the oven and bake for 30 minutes or until the paste has turned golden brown and puffed up.
- Remove from the oven and carefully cover with the serving side of a plate larger than the pan.
- Gently but swiftly turn the pan over removing the tart from the pan.
- Allow to cool slightly before serving as is or with whipped, chantilly cream, or a big chunk of blue cheese.
Ingredients:
For the pastry:
- 2 ½ Cups cake flour
- 150g butter, cubed and chilled
- 1 Cup icing sugar
- 2 large free range egg yolks
- A squeeze of lemon
- ¼ Cup iced water
- 3 eggs, beaten with a little water added.
- Brown sugar. To coat the outside
For the filling:
- 6 Flavourburst yellow fleshed nectarines, cut into chunks
- 3 Tbsp brown sugar
- 2 tsp vanilla paste
- ¼ tsp salt
How To Make Baked Nectarine Pockets
- For the pastry, add the flour and cubes butter to a food processor along with the icing sugar and egg yolks, pulse together until the mixture forms a breadcrumb like texture.
- Then add the egg yolks and 1T of water, blend again until the mixture begins to come together, if it still looks too dry just add 1T of water at a time until it comes together.
- Cover the dough with plastic wrap and place in the fridge to chill for 30 minutes while preparing the filling.
- For the filling combine the nectarines, brown sugar, vanilla and salt and set aside while rolling out the dough.
- Remove the dough from the fridge and place on a floured work surface.
- Divide the dough into 12 equal pieces and roll each piece out to about 3mm.
- Place a piece of the rolled out dough inside a small bowl that has been coated with non-stick kitchen spray.
- Spoon in some of the nectarine filling.
- Dip you finger in the beaten egg and run along the pastry laying over the rim of the bowl.
- Cover with another piece of pastry and press down gently along the rim to secure the filling.
- Turn the bowl upside down revealing the domed pocket.
- Trim off the excess dough and crimp the remaining dough by pleating it over its self.
- Brush the pocket with some beaten egg and sprinkle over some brown sugar before poking 2 holes on the top.
- Repeat this process with the remaining dough and filling.
Chefs Tip: The pockets can be frozen at this point. Place your pockets in the fridge to chill while preheating your oven to 180°C.
Place your pockets on a baking tray lines with baking paper or coated with nonstick kitchen spray, then bake for 20 -25 minutes or until the pastry is golden brown. Allow the pockets to cool slightly before serving it with WOOLWORTHS’ vanilla bean ice cream.