3g instant yeast
3g baking powder
170ml water, lukewarm
In a bowl mix together all your dry bun ingredients. Slowly add the water, stirring until the mixture becomes smooth and lump free, but not too runny.
Cover with a damp tea towel and put in a warm place to prove. It should be ready in about an hour or when it’s roughly doubled in size. While you’re waiting for the yeast to work its magic, you can chop up your vegetables or make any other fillings like Prawn Tempura or Kara Age Chicken.
Oil up your hands and the work surface with sesame oil. Divide the dough into 6 pieces and form into rough lozenge (or pitta) shapes. Make sure the top of each lozenge is still lightly oiled, then fold in half so the tops are inside and leave to prove for another 10 minutes.
Ready your steamer and boiling water. Cut 6 pieces of greaseproof paper to roughly the size of the longest side of your buns and wrap around, like you wanted to hold a sandwich. Transfer your buns to the steamer and cook for 12 minutes. It’s important not to overcrowd the steamer unless you want one mega bun, so you may want to do them in batches.
It’s time to put it all together. We like Japanese mayonnaise and gochujang chilli miso for crunchy stuff like tempura or a nice brushing of teriyaki sauce for BBQ Pork Chashu.