Honey Steamed Bao
Ingredients
Steamed Bun
- ? cup Water
- � cup Milk
- 1 tbsp Yeast
- 4 tbsp CED Pure Honey
- 2 tbsp Corn Oil
- � tsp Salt
- 2 � cup All Purpose Flour
Fried Chicken
- 200 g Boneless Chicken Breast
- 200 g Corn Starch
- 2 nos Egg
Seasonal Salad
- Jullien Purple Cabbage
- Ring Cut Onion
- Sliced Pepper
- Kale
Garlic Honey Glaze
- 1 cup CED Pure Honey
- 9 nos Garlic Clove
- 50 g Butter
- 1 tsp Dried Parsley
Instructions
For Steamed Bun
- Combine all ingredients except the corn oil. Knead until it becomes a ball. Cover and let it rise for 2 hours.
- Once proofed, punch it out and portion it into a 80g ball.
- Roll the ball and brush oil only on one side of the rolled ball.
- Close it into half and roll the top gently. Let it rise for 45 minutes. Steam the bun for 10 minutes.
For Fried Chicken
- Take the chicken and dust it first with flour. Then coat it with the egg and roll it again in the flour bowl.
- Deep fry it in a hot pot until golden brown.
For Garlic Honey Glaze
- Melt the butter and then add the garlic until it is brown. Add in CED Pure Honey and parsley.
- Take the chicken and coat it with the sauce.
Assemble
- Open the bao and start with the onion and kale.
- Add in the coated chicken
- Add in the sliced pepper and red cabbage for extra beautification.
