Pellie Grobler – Lamb Bao Bun
Pellie Grobler – Lamb Bao Bun
Tyd: 150 min
Bedien: 14 porsies
¼ cup hoisin
1 cucumber, thinly sliced
¼ cup finely sliced spring onion
2 radishes thinly sliced
Slow-roasted lamb shoulder:
1 x lamb shoulder
¼ cup sweet soya sauce
¼ cup balsamic vinegar
¼ cup honey
¼ cup Bwell olive oil
360g all-purpose plain flour, plus extra for dusting
20g rice milk powder
4g baking powder
5g instant dry yeast
35g white sugar
35g bwell vegetable oil, plus extra for greasing the dough
200g warm water
14 squares of baking paper (about 10x10cm)
For the slow-roasted lamb, combine the soya , balsamic , honey ,oil in a small dish . Place the lamb into a deep dish (there will be a lot of liquid later on, so don’t use a flat tray) and rub the mix all over. Cover and set aside.
To cook the lamb shoulder , preheat oven to 100°C
STEP 3Cover with foil and roast for 4 hours until meat is fork tender.
In the meantime, make the bao buns. Place flour, milk powder, baking powder, yeast and sugar in a large bowl. In a separate bowl mix the vegetable oil and water. Make a well in the dry ingredients and pour in the liquids. Stir with a spoon and then use your hands to knead until the dough comes together. Empty out onto a work surface and knead for 5 minutes or until smooth, adding extra flour a tablespoon at a time if the dough sticks to the palm of your hand. Return the dough to the mixing bowl, cover and rest in a warm place for 90 minutes or until doubled in size.
Once risen, transfer the dough to a work surface and dust with flour. ‘Punch down’ the dough by kneading it for 5 to 10 minutes. The aim here is to remove as many air bubbles as possible. Use a rolling pin to roll the dough out to 1cm thick. Dip your fingers in vegetable oil and lightly spread the oil over the surface of the dough. Then use an 8cm diameter pastry cutter (or a plastic cup of the same diameter) to cut out rounds. Remove the excess dough. Fold rounds in half and flatten slightly with the rolling pin. Place on a square of baking paper and place directly into a large bamboo steamer or onto a tray. Repeat with remaining dough (excess dough can be re-rolled and used). Cover the folded rounds and set aside to prove for 30 minutes.
Fill a wok one-third full with water and place over high heat. When the water is boiling, place the bamboo steamer over the wok and steam buns for 12 minutes. Then turn off the heat (don’t lift the lid) and allow the buns to rest over the hot water for 5 minutes. Buns can be made up to a day in advance and steamed to re-heat before serving.
To finish the lamb, take it out of the oven and remove the foil. Turn the oven up to 220°C Place the lamb back in the oven, uncovered, for 5-10 minutes until golden and a little crisp at the edges. Transfer to a cutting board, remove bone and slice.To serve, open up a bao bun and spread hoisin sauce on the bottom half. Top with lamb , radish and cucumber.
Sprinkle with spring onion and sesame.