CHINESE ROAST CHICKEN BUNS (BAO)
Steps:
- 1. In large bowl, sift together flours, yeast, sugar, and salt; add warm water and oil. Mix with hands and knead in bowl until dough forms (add up to ¼ cup water, if necessary). Turn dough out of bowl onto floured surface and knead until smooth and elastic, about 5 minutes. Return dough to well-oiled bowl and cover with clean dishtowel. Let dough rest until doubled in size, about 45-60 minutes. While dough is rising, cut 12 squares of parchment paper 2. Punch down dough into 1¾-inch-thick rope. Cut into 12 equal pieces, and roll each piece into a ball. Place balls on baking sheet; cover with plastic wrap and let rise at room temperature for about 30 minutes. 3. Pat each ball into a long oval (about 5"x2"); brush with olive oil and fold in half cross-wise. Place dough-oval on parchment paper and brush with oil again. Place on baking sheet, cover with plastic wrap, and let rise at room temperature for another 30 minutes. 4. Bring water to simmer below a steamer; arrange buns about ½-inch apart. Cover pot and let steam until cooked through, about 10 minutes. Layer each bun with chicken, hoisin, Sriracha, cucumber, and scallions.
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