1/4 Cup apple cider vinegar. 1 teaspoon kosher salt. 2 teaspoon sugar. Pickle your onions first. Slice the red onion as thin as you can. Place in a glass jar or bowl with a lid. Combine the rest of the ingredients. Pour over onions…give a little stir. Place lid and allow to rest for at least 30 minutes or so. cup (120g) water, ideally warm or at body temperature. 1 / 3. cup (70g) plus 1 teaspoon sugar (caster, if possible), divided. 1. (4g) active dry yeast. 1. teaspoon shortening or neutral cooking oil. 2. cups (250g) all-purpose flour, plus some extra for rolling out the dough. Place a few spoonfuls of filling in the middle of the wrapper. Hold the wrapper in your non-dominant hand. Use your thumb and index finger of your dominant hand to pinch the edges of the wrapper together. Please refer to my video above if you need visual guidance. Let the buns sit for 20 – 30 minutes until puffy. Add Pork: As soon as the mixture turns to a medium golden brown, add the marinated pork. Slowly & carefully stir the mixture to completely coat the pork with the caramel sauce. Make sure to scrape the sides of the pan to incorporate all the caramel. Continue browning the pork on medium/high heat for about 5 minutes. Add flour, sugar, salt and yeast to a bowl and mix. Add milk, warm water and butter to a jug and stir until the butter melts. Stir the liquid into the the flour mixture. Knead the dough for 10 minutes, then place in a bowl to rise. Leave for 90 minutes or so until doubled in size. Knead again and divide into 20 balls. Ingredients. Dough. 2-1/4 cups unbleached wheat flour (plus about 1/4 cup for rolling) 1 teaspoon yeast; 1 teaspoon sugar; 1 cup warm water; Filling. 1 cup ground pork For the dough. In a bowl, combine your flour, yeast, baking powder, sugar, and salt. Then gently pour in your warm milk and stir continuously with a wooden spoon or chopsticks to form a dough. Add more water if the dough is too dry. Transfer your dough onto a floured surface and knead for 10 minutes. Refrigerate the pork belly until the bao buns are ready to steam. You'll allow the dough to rise for two hours, then roll it out and cut it into three-inch circles. After cutting, you'll let the bao rest for half an hour before steaming. You'll cook the pork belly toward the end of the rest time or during steaming. 7oOEK.

bao bun recipe pork belly