Bao buns dal gusto deciso

Ingredienti

• 2/3 cup warm milk
• 1 1/4 tsp active dry yeast
• 1 1/2 tbsp sugar
• 2 cups all-purpose flour
• 1/4 tsp salt
• 1/2 tsp baking powder
• 1 tbsp olive oil
• 1 whole egg
• 3-4 cloves black garlic
• 1/2 tsp wholegrain dijon mustard
• salt and pepper (to taste)
• 1/2 cup olive oil
• pulled pork

Preparazione

1. 1

   In a bowl, mix warm milk, yeast, and sugar. In another bowl, combine flour, salt, baking powder, and olive oil. Add the milk mixture gradually and knead until smooth.

2. 2

   Cover and let rise for 45 minutes, or until doubled in size.

3. 3

   Deflate the dough by making a fist and gently pressing into the centre of the dough to release the air that has built up during fermentation. Divide into 6 balls the size of a plum (75–80 g each), fold edges inward to remove air, and roll smooth.

4. 4

   Flatten each into an oval, place a small amount of oil in the centre, and fold in half. Place on parchment squares, cover with a tea towel, and rest for 30 minute

5. 5

   Place in a steamer over boiling water (no touching), cover, and steam for 7 minutes. Let rest briefly before opening.

6. 6

   Blend egg, garlic, mustard, salt, and pepper. Slowly stream in olive oil until thick and creamy. This will make the mayonnaise.

7. 7

   Add pulled pork, chilled cabbage, and black garlic mayo to warm bao. Serve immediately.