Beef Bao Buns

Servings 3
Difficulty Intermediate
Total Time 5 hours

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INGREDIENTS

Slow cooked beef ingredients:

Bao bun dough ingredients:

  • 300g cake flour
  • 125g corn flour
  • 75 ml castor sugar
  • 1 tsp (5ml) yeast
  • 2 ½ tsp (12.5ml) baking powder
  • 180 ml warm water
  • 60 ml sunflower oil

Slaw ingredients:

  • ¼ red cabbage, shredded
  • 2 carrots, grated
  • 25g coriander, chopped
  • 2 tsp (10ml) Hinds Spices Cabbage Seasoning
  • 2 Tbsp (30ml) olive oil
  • Fresh coriander, for garnish

METHOD

  • Preheat the oven to 140° C.
  • Place the beef, Rhodes Quality Chopped & Peeled Tomatoes, spices and stock into an oven-proof dish and cover with foil.
  • Braise for 3 hours.
  • Remove from the oven and shred with a fork.

To make the buns:

  • Sieve the dry ingredients into a large mixing bowl.
  • Add the water and oil and mix together to form a sticky dough.
  • Using your hands or a mixer with a dough hook, knead for 5 to 10 minutes, until soft and smooth.
  • Place the dough back in the mixing bowl, cover the bowl with clingfilm and set aside in a warm place to rise for approximately 1 hour.
  • Remove the dough from the bowl.
  • Knock back and on a lightly floured surface, roll out the dough 1cm thick.
  • Rub some sunflower oil onto the surface of the dough and, using an 8cm cutter, cut out circles from the dough.
  • Place these circles onto small cupcake holders and fold in half, repeat.
  • Cover with a tea towel, and place in a warm place for 30 minutes.

To assemble the bao buns:

  • Mix together the cabbage slaw ingredients.
  • Steam the bao buns in batches for 10 – 12 minutes.
  • Once all steamed, fill with braised beef, cabbage slaw and top with extra coriander.