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!
Mix together and keep aside for 3 – 4 hours. Covered.
Add starter dough into a KENWOOD Chef Titanium (fitted with a K-paddle).
Add in sugar, instant yeast and baking powder. Keep mixing until sugar is dissolved.
Add in Hong Kong flour, corn starch, wheat starch (change to dough hook).
Turn up the speed a little bit, add in oil until the dough becomes soft and pliable.
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.
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.
Steam the bao buns immediately for 10 – 15 minutes on high pressure. Enjoy!
Marinate lamb shoulder with rendang paste overnight.
Grill over hot stove.
Dice the lamb meat.
Cooked with diced bamboo shoot and add more rendang paste.