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Cooking
Breakfast Bao Buns with Fried Egg and Orange Mayo
· 1 servings
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 nice and rich, with a lovely hint of coconut.
Resting for an hour
Once the dough comes together, let it rest for an hour, then roll it out and cut into rounds about 7 cm across.
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 a little pocket. Place them on the paper squares and set on a steamer rack over simmering water. Steam for about 20 minutes, until fully cooked through.
The slaw
Cut the carrot and daikon radish into thin strips. Add sugar, salt, a splash of vinegar and some lemon juice. The slaw should taste lightly sweet. Let it sit for at least an hour. Meanwhile, boil the eggs.
Souped-up mayo
Whip up your own mayonnaise if you're up for it, or use store-bought and thin it out with yoghurt in a 3:1 ratio. Stir in orange juice and finely chopped mint. ⠀
Serving
Spread mayo inside each bun first. Then add the slaw, and finish with the egg and a few sprigs of coriander so it all looks nice and colourful. ⠀