Fri, 13 November 2020
MY HOT DOG BAO “COMBINING EAST MEETS WEST STREET FOOD”
Ingredients
10 small Chiziro sausages or Hot Dog
1 tbsp black sesame seeds
The Bao Bun :
380g self raising flour, plus extra for dusting
5g instant dry yeast
35g caster sugar
190g warm water
40g vegetable oil
20 ml milk
10 squares of baking paper
Spicy Red Cabbage Relish:
200g finely sliced red cabbage
200g finely sliced spring onion
1 red chilli, finely sliced
zest of 1 lime & juice of 1 lime
1 tsp honey
Dash of soy sauce
1 garlic clove, finely grated
Method:
1.To make the bao, place the flour, yeast and sugar in a large bowl. Make a well in the dry ingredients and pour in the water, vegetable oil and milk. Stir with a spoon and then use your hands to knead until the dough comes together. Empty out onto a work surface and knead for 5 minutes or until smooth, adding extra flour a tablespoon at a time if the dough sticks to the palm of your hand. Return the dough to the mixing bowl, cover and rest in a warm place for 90 minutes or until doubled in size.
3.Roll the dough into a sausage shape and divide into 10 pieces. Then roll each piece into a rough mini hot dog bun shape. Place on a piece of baking paper. Brush the tops with vegetable oil and sprinkle with the sesame seeds. Cover with a cling film. Set aside to rise for 30 minutes
4.Fill a wok one-third full with water and place over high heat. When the water is boiling, place the bamboo steamer over the wok and steam buns, in batches, for 12 minutes. Then turn off the heat (don’t lift the lid) and allow the buns to rest over the hot water for 5 minutes. Buns can be made up to a day in advance and steamed to re-heat before serving.
5.For the spicy red cabbage relish, combine ingredients in a bowl. Set aside until ready to serve.
6.Cook the sausages or hot dogs in a frying pan lightly brushed with oil. Slice open each bao and fill with spicy red cabbage relish and a hot dog. Drizzle with hot sauce and miso mayonnaise, fresh coriander
