For this recipe, we’re paired soft and fluffy buns with lamb rendang – the hit of spicy and creamy rendang with the soft buns is sure to be a crowd-pleaser!
Yields1 Serving
Ingredients
TO MAKE STARTER DOUGH
150 g Hong Kong flour
170 g warm water
2 g instant yeast
4 g sugar
TO MAKE THE DOUGH
300 g starter dough
2 g instant yeast
2 g baking powder
30 g sugar
90 g Hong Kong flour
20 g corn starch
90 g wheat starch
15 g cooking oil
TO MAKE LAMB FILLINGS
2 pieces lamb shoulder meat
50 ml palm oil
100 g + 50 gram ready to use rendang paste
100 g bamboo shoot, diced (optional)
Instructions
1
Mix together and keep aside for 3 – 4 hours. Covered.
TO MAKE THE DOUGH
2
Add starter dough into a KENWOOD Chef Titanium (fitted with a K-paddle).
3
Add in sugar, instant yeast and baking powder. Keep mixing until sugar is dissolved.
4
Add in Hong Kong flour, corn starch, wheat starch (change to dough hook).
5
Turn up the speed a little bit, add in oil until the dough becomes soft and pliable.
6
Shape the dough into a log and divide into 12 – 15 pieces. Using a rolling pin, roll it out flat to about 4″ round about 5 cm thick. Fill with 2 tablespoons of filling, pinch pleat all the way around. Repeat with rest.
7
Repeat with rest. Make sure that you cover any dough that you aren’t currently using and cover the bao buns with a towel to prevent drying.
8
Steam the bao buns immediately for 10 – 15 minutes on high pressure. Enjoy!
TO MAKE LAMB FILLINGS
9
Marinate lamb shoulder with rendang paste overnight.
10
Grill over hot stove.
11
Dice the lamb meat.
12
Cooked with diced bamboo shoot and add more rendang paste.
- Tags: #bread
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