A pile of teamed buns

Got a craving? (Picture: Getty Images)

In tonight’s episode of The Apprentice, the candidates will be asked to manufacture some tasty bao buns.

But it doesn’t go to plan for everyone.

While a preview clip shows members of the girls’ team happily looking over some perfect-looking buns complete with petals for toppings, the boys run into some speed bumps.

Their strangely neon buns split and ooze beige filling everywhere.

Not ideal.

If you feel like trying your hand at making some of these tasty steamed buns – with a bit more success than the boys – then why not have a go at one of the recipes below?

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Simple Bao Buns

Serves ten

Ingredients:

  • 500 g plain flour
  • 50 g caster sugar
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tsp dried yeast
  • 150 ml water
  • 100 ml whole milk
  • 50 ml double cream
  • 2 tbsp vegetable oil

Method:

  1. Stir together the plain flour, sugar, salt, baking powder and yeast. Make sure the salt doesn’t come into direct contact with the yeast. Use a stand mixer or mix by hand and pour in the water, milk and cream. Knead for 10 minutes, until the dough does not stick to the sides of the bowl.
  2. Pour a little oil onto your hands and form the dough into a ball. Oil the bowl and replace the dough. Cover with cling film and prove for an hour, until doubled in size. Roll the dough into a sausage shape and cut it into equal portions (about 75g each). Roll the portions into balls, then flatten them into ovals. Rub with a little oil, then fold them over chopsticks or any suitable cutlery. Place the folded buns onto a baking tray, cover them with cling film and prove for another 20 minutes.
  3. Bring a little water to the boil in a medium saucepan. Place a bamboo steamer (or a wire rack covered with a bowl) over the pan and line it with baking paper. Carefully place the dough into the steamer and steam for 20 minutes before allowing to cool.
  4. Fill with Korean fried chicken or another filling if you prefer.

Credit: Sorted Food

Chicken Teriyaki Bao

Serves four

Ingredients:

  • 8 gua bao
  • 4 chicken thighs
  • 2 tbsp potato starch, for coating

Teriyaki Sauce:

  • 3 tbsp soy sauce
  • 3 tbsp sake
  • 3 tbsp mirin
  • 1 tbsp brown sugar

Fillings:

  • 40g Yutaka Pickled cucumber 
  • Salad leaves
  • 1 spring onion, thinly sliced
  • 1 tsp sesame seeds

Method:

  1. Mix the teriyaki sauce ingredients together, stirring until the sugar is dissolved.
  2. Heat a frying pan on medium heat. Lightly coat the chicken pieces with the potato starch. Add 1 tbsp vegetable oil to the frying pan and fry the chicken, skin side down, to brown them (about two-three minutes). Remove the chicken fat by tilting the frying pan to the side and soaking up with a paper towel.
  3. Turn the chicken over and add the teriyaki sauce, and stir to season and coat the chicken evenly. Simmer for five-six mins on medium-high heat until the sauce thickens.
  4. Heat a large steamer over medium-high heat. Steam the buns for 8 mins.
  5. Slice the chicken teriyaki into thin strips.
  6. Stuff the bao with the pickled cabbage, wild rocket and chicken teriyaki.
  7. Sprinkled with spring onions, and sesame seeds on top.

Credit: Yutaka

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