Founder of PJ MARES
Bao buns with chicken and fresh pepper.
Dissolve the yeast in lukewarm water. When dossilved, add the milk, flour and sugar. Kneed it to a dough and let it rest for 40 min. Kneed again and roll it to balls of about 45g. Roll the balls to discs of a about 1,5cm with a rolling pin. Fold them in two and let rest for 25 min. Cut baking paper in the size of the buns. Steam the buns on the baking paper in the steam basket with the lid on. Preheat the oven to 200°, cut the chicken and ginger. Add the soy sauce, peanut oil and sriracha sauce. Mix it all up and let marinate for about 20 min. Chop the spring onion, cilantro, jalapeño peppers and cucumber into small cubes. Put the tray in the oven for about 25 min. Remove the dish from the oven and add the grilled sesame seeds. Oil the buns on the inside with sesame oil and fill with chicken, greens and cilantro. Finish it off with fresh pepper corns and grilled onions.
The buns.
130ml water, 120ml milk,
490g of flour, 14g of fresh yeast ,
20g of white sugar.
Filling.
2cm of fresh ginger,
2 ts each of soy sauce,
peanut oil & Sriracha sauce,
Ingredients
300g of chicken,
spring onion & grilled onions,
1 ts of white sesame seeds,
1 ts of black sesame seeds,
tuft of cilantro,
jalapeño peppers,
cucumber, sesame oil,
fresh pepper corns.
300g of chicken,
spring onion & grilled onions,
1 ts of white sesame seeds,
1 ts of black sesame seeds,
tuft of cilantro,
jalapeño peppers,
cucumber, sesame oil,
fresh pepper corns.