PULLED OUMPH BAO BUNS
Earlier this week I was gifted some lovely goodies in a Veganuary Drop. I used the Pulled Oumph in these bao buns - and they turned out so delicious ! The pulled Oumph has an amazing texture, it’s saucy and it’s so easy to cook - definitely a winner in my books.
MAKES: PREP TIME: COOK TIME:
6-8 Bao Buns 2 hours 30 min 20 minutes
FOR THE FILLING:
1 packet pulled Oumph
some chopped red cabbage
Thinly sliced cucumber
2 tbsp of sweet chili sauce
a squeeze of lime
FOR THE BAO BUNS:
2 cups of all purpose flour
1 cup of corn starch
5 tbsp caster sugar
1 tsp instant yeast
2 1/2 tsp baking powder
3/4 cup warm water
1/4 cup vegetable oil
MAKE THE BUNS:
1. In a stand mixing bowl with a dough hook attachment combine the flour, corn starch, baking powder and sugar.
2. In a separate bowl combine the warm water, veg oil and yeast.
3. Once the yeast has activated (bubbles forming) add the wet mixture to the dry mixture.
4. Mix on medium speed until a wet dough forms (you may have to add a little bit more water).
5. Continue mixing on medium to knead the dough (around 7-10 minutes).
6. Once kneaded (and a smooth ball forms) remove from the mixer and knead a few times by hand.
7. Place back into the bowl, cover with a cloth and place in a warm spot to rise for 60-90 minutes until it doubles in size.
8. Once the dough has risen roll out until it is 1cm thick.
9. Then use an 8cm diameter cookie cutter to cut rounds from the dough.
10. Repeat until there is no dough left.
11. Fold each circle in half (tip: brush a bit to oil in between so they don’t stick) and roll lightly with a rolling pin then place on a baking tray lined with baking paper.
12. Cover with cloth and allow to rise again for 30 minutes.
MAKE THE FILLING:
13. Prepare the pulled Oumph by cooking it over medium heat on the stove and then slice the veggies.
14. Prepare the steamer basket.
15. Steam each bun in the steamer for 10-12 minutes until light and fluffy then remove.
16. Fill with the filling ingredients and enjoy !