Homemade Bao Buns with Duck Breast

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Steamed bay with duck breast, sweet soy glaze and pickled carrots!

Recipe:
For the buns: Combine 2 cups of AP flour with 1 tsp of baking powder and pinch of salt, mix. Heat up 3/4 cup of whole milk to around 95F. Add 3.5g of instant yeast and 20g of sugar. Let it sit for 5mins. Add the milk mixture to the flour and knead for 5mins until smooth and supple. Do not over-mix!! Let the dough rest for 1 hour. Divide into 60g balls and roll out the divided dough into ovals with a rolling pin. Lightly brush with neutral flavored oil and fold them in half. Let it rest for a further 30mins. Steam for 8 to 12 mins and then turn off the heat and let them sit for 5mins. Do not open the lid during the cooking process. This recipe will yield 8 baos.

For the soy glaze: Combine 1/2 cup of soy sauce with 1 tbsp of grated ginger, 1 tbsp of grated garlic, 1/3 cup of mirin, 1 tsp of sesame oil, 3 tbsp of rice vinegar, 1/3 cup of sugar. Boil for 3mins and check for seasoning . Then, add slurry(cornstarch + water) to thicken the sauce.

Pickled carrots: Combine 1/4 cup of rice vinegar with 1/3 cup water, 1 tbsp of salt and 1 tbsp of sugar and bring to boil. Pour over julienned carrots and let it marinate.

Song Synesthesia (Scaled Down Version) by Peter Sandberg | Epidemic Sound

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