Method
- Weigh out the Middleton’s white bread mix into a mixing bowl.
- Measure out Tepid water and add to mixing bowl.
- Mix for 2 minutes on slow speed.
- Scrape down and mix for a further 6 minutes on medium speed.
- Once mixed, leave to rest for 10 minutes.
- Portion dough into equal 40g portions, approx 20.
- Roll into a tight ball and using a rolling pin roll out into a small oval.
- Brush one half with oil and fold the bread in half.
- Repeat process for all portions of dough.
- Place all the bao buns on a lined baking tray.
- Prove using a rational oven or prover for approx. 50 minutes or until doubled in size.
- Then cook bao buns using the steamer settings for 10 – 12 minutes.
- Once cooked and out of the oven, place on cooling racks.
- Leave to cool.
Chefs Tip:
Try adding frozen spinach to the bao bun recipe and substituting the water.
For an authentic finish add Middleton’s Maple and Chilli glaze to the top of the Bao buns before baking, delicious!
Gluten Free:
This recipe can be made Gluten free by substituting the above bread mix with our Middleton’s Gluten Free Bread and Pizza Mix.