Peking duck bao bun

Peking duck bao bun all homemade

Peking duck bao buns🤤for this VE Day bank holiday Friday Part of my award winning combo at @wingyipstore Young chef of the year comp has been revamped at home tonight ! ❗️Recipe below ❗️ Bao bun
• 525g plain flour
• 1 ½ tsp sugar
• 1tsp dried yeast
• 50ml milk
• 1tbp sunflower oil
• 1tsp rice wine vinegar
• 1tsp baking powder
• 200ml water
• 50ml warm water
Mix all dry ingredients in the kitchen aid, dissolve yeast in warm water, and add to dry mix. Mix until desired consistency.From into a ball and place in a bowl to prove until double in size. Roll into balls 30g and rest.. Roll into oval shape, place baking parchment inside and fold over chopstick and pull out . Leave to prove again, steam until cooked.

Crispy duck •Crispy duck leg
• 1 star anise
• 4 cloves of garlic
• Ginger
• 1tbsp White pepper
• 1tsp Fennel seed
• 1tsp Cardamom pods
• 1 tsp Clove
• Liquorice
• 1tsp Salt
• Fresh Pepper • 2tbsp Soya sauce

Crush all herbs to make a brine style liquid pop into muslin or reusable teabag . Boil duck with water covering it with the herb bag infusing until duck is tender , leave duck in brine for 24hr for maximum flavour . Then dry off & then grill skin side down first then skin side up until crispy 🥒Cucumber , hoisin sauce , spring onion , sesame and lettuce to garnish 🥬

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s