Bun Bao - Asia Burger

Name: Bun Bao - Asia Burger
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 7
Ingredients: 350 g Flour; 10 g fresh yeast; 1 TABLESPOON liquid honey; 4 TABLESPOONS Rapeseed oil; 7-10 Tbsp Salt; 1 Organic Lime; 300 g Chicken filet; 1 TEASPOON Soy sauce; 3 splashes Fish sauce; 3 TABLESPOONS sweet chili sauce for chicken; 100 g Pointed cabbage; 100 g Carrots; 25 g Pea asparagus shoots; 1 red onion; 1 TEASPOON Sugar; 50 g salted peanuts; 4-5 stems Coriander; 75 g Salad Mayonnaise; 7-10 Tbsp Pepper; 7-10 Tbsp Flour; 7-10 Tbsp Cling film; baking paper

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 7

350 g Flour
10 g fresh yeast
1 TABLESPOON liquid honey
4 TABLESPOONS Rapeseed oil
7-10 Tbsp Salt
1 Organic Lime
300 g Chicken filet
1 TEASPOON Soy sauce
3 splashes Fish sauce
3 TABLESPOONS sweet chili sauce for chicken
100 g Pointed cabbage
100 g Carrots
25 g Pea asparagus shoots
1 red onion
1 TEASPOON Sugar
50 g salted peanuts
4-5 stems Coriander
75 g Salad Mayonnaise
7-10 Tbsp Pepper
7-10 Tbsp Flour
7-10 Tbsp Cling film
baking paper

Directions

1
For the rolls, put flour in a bowl and press a depression in the middle. Crumble yeast into it and add the honey. Fill up with 175 ml lukewarm water and let it stand for about 15 minutes. Add 2 tbsp. oil and 7 g salt. Knead everything for about 3 minutes with the dough hooks of the hand mixer to a smooth dough. Cover and leave to rise at room temperature for about 1 hour until the dough volume has doubled.
2
In the meantime, wash the lime hot, grate dry and finely grate the peel. Halve lime and squeeze juice. Rinse meat cold, dab dry and cut into small cubes. In a bowl, mix soy sauce, fish sauce, 2 tablespoons chilli sauce and 2 tablespoons lime juice. Add meat and mix well. Cover and chill for about 30 minutes.
3
Clean, wash and slice the cabbage into fine strips. Peel carrots, cut them in half lengthwise and cut them into fine strips. Wash the sprouts and let them drip off. Peel onion and cut or slice into very fine rings. Mix 2 tablespoons lime juice with sugar. Add cabbage, carrots, sprouts and onion and mix. Set aside covered. Coarsely chop the nuts. Wash coriander, shake dry and chop finely, except for a few leaves for garnishing. Mix mayonnaise with chopped coriander, 1 tablespoon chilli sauce, 2 tablespoons lime juice and zest. Cover and put in a cool place.
4
Knead the dough again and roll out to a thickness of approx. 0.5 cm on a floured work surface. Cut out approx. 7 circles with a round cookie cutter (approx. 11 cm Ø). Fold the dough circles into crescents and place each on a small piece of baking paper. Bring water to the boil in a wide pot, put bamboo steam cooker in it. Bring the water to the boil and place dough pieces in several portions with the baking paper in the steamer, put the lid on and steam for 12-15 minutes. Remove the steamed rolls.
5
Heat 2 tablespoons of oil in a large coated frying pan. Fry the meat in it over medium heat for 3-4 minutes while turning. Season to taste with salt and pepper. Remove from the pan. Unfold the rolls and spread with mayonnaise. Fill rolls with salad mix, meat and nuts. Sprinkle with remaining coriander.