2 hrs 22 min
- 400 grams AP Flour (extra on the side for dusting)
- 1 tsp fast dried yeast
- 40 ml whole milk
- 1 tbsp white sugar
- 1 tsp baking powder
- 1 tbsp Canadian canola oil
- 1 large sweet potato peeled and washed
- 1 large egg
- ½ cup potato starch
- ½ cup corn starch
- 1/3 cup custard powder
- 2/3 cup water
- Canola oil for frying
- 1 medium carrot peeled and washed
- ¼ daikon radish peeled and washed
- ½ English cucumber washed
- ½ cup rice vinegar (or regular vinegar)
- 3 tbsp sugar dissolved into sugar water
- ½ cup water
- star anise
- ½ cup mayonnaise
- 2 tbsp chili paste (sriracha is fine)
- 3 large sprigs cilantro
- In a small bowl, add yeast with sugar and 1 tbsp warm water to dissolve.
- Mix and allow to sit for a few minutes to fully activate.
- In a large mixing bowl, mix flour, sugar, oil, milk and water.
- Next, add yeast and mix all contents together. If the dough seems dry, add a little water at a time if required.
- On a clean, dry counter service, dust with flour and scrap all dough out of the mixing bowl onto the surface.
- Knead with your hands for 10-12 minutes or until dough is smooth in consistency.
- Transfer to a lightly oiled bowl and cover with a damp towel.
- Leave off to side for 1-2 hours to rise or until double in size.
- On same clean service, transfer risen dough and proceed to knead for another 3-5 minutes towards flattening the dough. At this point, you can utilize a rolling pin to assist in the process.
- Now hand roll and shape into a long tube to around 1 inch thick.
- With a dull knife begin to cut 1 inch pieces off the dough tube. It should yield 10-12 portions.
- Now take each piece into the palm of your hand and roll them into dough balls. Once all balled, leave off to the side and allow for 5 minutes for dough balls to rest.
- With a rolling pin or something similar, roll each ball out into a round disk about 1 ½ inch thick.
- Lightly brush the upside of each dough disc with oil and then fold over like a half moon.
- Place each half-moon dough piece on individually shaped parchment paper and transfer to a baking tray.
- Once all the dough is transferred, take a large piece of plastic wrap and lightly oil one side and cover over top (oil side down) the dough. Leave off in a warm space for approximately 1 hour or until dough has doubled in size.
- In a steaming pot, bring water to boil and reduce to medium. Steam buns for 7-8 minutes or until they have puffed up and moistened.
- This steaming step should be done as close to the time you intend to assemble and serve your bao sandwiches.
- Slice cucumbers into round disks, daikon into ½ inch julienne sticks.
- Carrots can be shaved with your peeler to make long peel strands.
- Add all pickling ingredients into a sealing container and mix.
- Once thoroughly dissolved, add vegetables to pickling solution.
- Cover and refrigerate for minimum 48 hours (this should be done in advance).
- Mix mayo and chili paste, cover and refrigerate
- Slice sweet potato into round discs approximately 1/3 inch in thickness and soak in warm water for 10 minutes.
- Rinse and drain dry.
- Mix all batter ingredients in a mixing bowl and prepare dredging station. Note, custard powder is very dense and sets fairly fast. Constant mixing is required before dredging.
- In a deeper saute pan or pot, add oil for frying at high heat.
- Dredge sweet potato discs in batter and drop in frying oil and cook for 5-6 minutes until golden brown and floating to service. Remove and rest to drain.
- To assemble, open baos, place sweet potato followed by a dollop of spicy mayo then layer pickles and garnish with cilantro.
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