Скачать или смотреть Sesame Prawn Toast Bao 😍🔥

Home Cooking Sessions: Sesame Prawn Toast Bao. A delicious spin on the classic with homemade bao buns! Full recipe below! 👇🏽🦐😍
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1. Grab 300g of tiger prawns - deshell, devein, then add to a food processor
2. Add in 2tsp sesame oil, a splash of shaoxing wine, 2tsp soy, pinch of salt + white pepper, 2tsp corn starch, a bunch of minced spring onion, 2 cloves grated garlic, a knob of grated ginger and 1 egg white - MSG optional here, but good to add!
3. Blitz till evenly incorporated and spreadable, then set aside for the ingredients to get friendly
4. The bao buns are easy: combine 120ml warm milk with 50ml warm water, then add 30g sugar and mix before adding 5g dried active yeast - leave to activate ~10 mins to check yeast is alive
5. Add 300g AP flour to a bowl with a pinch of salt + pinch baking powder, then pour in the yeast mixture and knead till to form a smooth ball
6. Leave to rest in a covered greased bowl for 2h, then punch out the air and roll out till smooth, but not too thin
7. Using a pastry cutter, cut out evenly sized circles, brush each with a little oil and fold over - they’ll seem flat but will puff up during steaming
8. Place each bao onto parchment and into a steaming basket, cover and rest for 15 more mins before steaming
9. Steam buns over simmering water for 8 mins, then allow to cool
10. Once cooled, fill buns with your prawn mixture - I got too excited and overfilled mine, don’t do this - go lighter with the filling for a better ratio and overall bite
11. Once filled, carefully lay into white, black and toasted white sesame seeds
12. Heat neutral oil to 350f and carefully lay in your buns prawn side down. Baste, rotate and remove once golden and crisp, then set aside to drain
13. For the quick dipping sauce, I just combined kewpie, chilli crisp, honey and furikake
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These are incredibly good and don’t require too much more work than the classic! They look and taste great! Questions/thoughts in the comments! #notoriousfoodie 🙅🏽‍♂️👇🏽
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