Svi su ludi za bao bunsima! Njihova privlačnost leži u kontrastu - jastučasto mekom, blago slatkastom tijestu koje obavija bogate nadjeve. Upravo ta svestranost ključ je njihove viralnosti. Mogućnost beskrajnih kombinacija, od klasične svinjske potrbušine do inovativnih veganskih opcija, čini ih savršenim platnom za kulinarsku kreativnost.

@foodiemaisiee

SHOW STOPPING sticky chicken bao buns 🤤 delicious, super easy to make, and a dish that will impress all your guests (what’s not to love?!) 🙌🏼🤩 * Add your cornflour and chicken chunks unto a bowl and mix together (the smaller the chunks the better) * In another bowl add soy sauce, garlic, honey infused with chilli 🌶️ 🍯 , ginger paste and lime juice * Cook the chicken in sesame oil, and when nearly done, add in your honey sauce * On a medium heat, stir occasionally allowing the sauce to thicken * Then serve in bao buns with raw red onion Bao buns | sticky chicken | honey chicken | Chinese dishes | Korean food

♬ BEST INTEREST - Tyler, The Creator

Iako se priprema čini kompliciranom, moderni recepti su je pojednostavili. Ključ uspjeha je u kombinaciji kvasca i praška za pecivo. Za razliku od tradicionalnih recepata koji traže dugo dizanje, dodatak praška za pecivo ubrzava proces i osigurava pahuljaste rezultate uz samo jedno, kraće dizanje od tridesetak minuta. Ovaj pristup idealan je za početnike.

Sastojci:

• 400g brašna
• ½ žličice soli
• 1½ žličica praška za pecivo
• 40g šećera
• 7g kvasca
• 230 ml toplog mlijeka (ili pola mlijeko pola voda)
• 4 žlice ulja 

Priprema: 

Suhi sastojci poput brašna i šećera miješaju se s kvascem, praškom za pecivo i toplom tekućinom. Tijesto se mijesi dok ne postane glatko, a zatim se odmah oblikuje u krugove koji se preklapaju. Nakon kratkog dizanja od pola sata, kuhaju se na pari desetak minuta, obavezno na papiru za pečenje.

@kauscooks Korean Chicken Bao - Part 1: the Bao Recipe: Makes 12 * 400g plain flour * ½ tsp salt * 1½ tsp baking powder * 40g sugar * 7g instant yeast * 230ml warm milk (or half milk, half water) * 4 tbsp oil Method: 1. Mix the milk, oil and warm in the microwave for 30 seconds until lukewarm. (you can sub the milk for half milk, half water if you prefer) 2. In a large bowl, sift in the flour, salt and baking powder. Stir in the sugar and yeast. 3. Add the warm liquid and mix until a shaggy dough forms. Knead for 5 minutes until smooth, or use a stand mixer. 4. Lightly oil a bowl, place the dough inside, cover with cling film and leave in a warm spot for 2 hours or until doubled in size. 5. Punch down the dough and roll it out to 1 inch thick. Cut out circles using a cookie cutter or glass. Re-roll the scraps to use up all the dough. 6. Cut small squares of baking paper. Brush each circle with oil, fold in half, place on the paper, and gently press to flatten. Rest for 30 minutes until slightly risen. 7. Steam for 8-10 minutes in a bamboo steamer, or use a DIY setup: place an upside-down heatproof bowl in a saucepan, top with a smaller heatproof plate, add water to the saucepan and steam the bao with the lid on. 8. To freeze for later, after steaming, wait for them to completely cool down. Freeze in a single line on a flat surface, then transfer to a ziplock bag after 2 hours, then to reheat, either steam from frozen for 5-6 minutes or wrap in a damp kitchen towel and microwave for 2 minutes. #bao#baoobuns #koreanfriedchicken ♬ original sound - KausCooks