Breakfast Bao Buns with Egg and Orange Mayo
·Starter and dough
First, make the starter. Crumble the yeast into warm water with sugar and let it activate. Sift the flour with baking powder into a large bowl, then add sugar, salt and milk. I use coconut milk – it makes the buns lovely and rich, with a hint of coconut flavour.
Resting for an hour
Let the finished dough rest for an hour, then roll it out and cut into rounds about 7 cm in diameter.
Shaping the buns
Cut small squares of baking paper and brush them with oil. Lightly oil the dough rounds too, then fold each one in half to form little pockets. Place them on the paper squares and set them on a steamer rack over simmering water. Steam for about 20 minutes, until the buns are fully cooked through.
Slaw
Cut the carrot and daikon radish into thin strips. Add sugar, salt, a splash of vinegar and lemon juice. The slaw should taste lightly sweet. Let it sit for at least an hour. Meanwhile, put the eggs on to boil.
Upgraded mayo
You can whip up your own mayonnaise if you're feeling ambitious, or use a store-bought one thinned with yoghurt in a 3:1 ratio. Stir in orange juice and finely chopped mint. ⠀
Serving
Spread mayo inside each bun first. Add the slaw, then top with an egg and a few sprigs of coriander for a nice pop of colour. ⠀