Shopping Cart
Preparation Time:
20 min
Difficulty:
Easy
Share this recipe:
Ingredients
FOR 10 PIECES:
160 g weak flour -
30 g lukewarm water –
3 g sugar –
3 g dry yeast (8 g if fresh) –
1 tablespoon oil -
4 g salt -
1 jar D’Amico Pitted Riviera Olives in brine-
1 jar D’Amico Sundried Tomatoes -
1 bunch arugula -
salt and pepper to taste -
extra virgin olive oil to taste
Instructions
DOUGH:
For the bao dough, dissolve the yeast in a little water with a pinch of sugar. Combine the flour, dissolved yeast, sugar, and remaining water in a stand mixer and begin to knead to combine the ingredients. Add the oil and salt and knead until the dough is smooth and elastic.
Form a ball, place it in a container, seal it, and let it rise until doubled in size. When the dough is ready, turn it out onto a work surface and divide it into pieces of about 50 g. Form each piece into a ball and let rest for 30 minutes.
After this time, flatten the balls with your hands or a rolling pin to form a disc 8-10 cm in diameter and 1 cm thick. Fold the disc in half to form a half-moon shape, placing a small square of parchment paper in the center to prevent the dough from sticking.
Once all the buns are ready, cover with cling film or a damp cloth and leave to rise for about an hour. Line the steamer basket with perforated baking paper or a few cabbage leaves, place the Chinese buns inside, fill the bottom with water and steam for 15 minutes.
FILLING:
Drain the sun-dried tomatoes and olives well. Chop the arugula and mix it with the olives and sun-dried tomatoes. Season with a drizzle of extra virgin olive oil and a pinch of salt and pepper. Fill the bao buns and serve.
