Baked Bao Bun with Lamb Filling (羊肉烤包子)

Method14 steps

1. 1

   Step 1: Mix the 150 g diced raw lamb with 1½ tsp cumin powder, ½ tsp dark soy sauce, ½ tsp sesame oil, ¼ tsp salt, 1 tsp cornstarch and 3 tbsp water until the liquid is absorbed. Refrigerate while preparing the vegetables and dough.

   Uses 150 g raw lamb, diced small · 1½ tsp cumin powder · ½ teaspoon dark soy sauce · ½ teaspoon sesame oil · ¼ teaspoon salt · 1 teaspoon cornstarch · 3 tablespoon water

   
2. 2

   Step 2: Cook the 30 g diced lamb fat in a wok over low heat until the fat renders and the pieces brown. Remove and discard the browned pieces, leaving the rendered oil in the wok.

   Uses 30 g lamb fat, diced small, for rendering

3. 3

   Step 3: Add the two finely chopped onions to the rendered oil and fry until lightly browned.

   Uses Retained rendered lamb oil · 2 medium onion, finely chopped

4. 4

   Step 4: Add 1 tsp cumin seeds, 1 tsp chilli flakes and the grated carrot (1). Fry for about 1 minute, until the carrot wilts.

   Wilt carrot · 1 minUses Onions in rendered lamb oil · 1 teaspoon cumin seeds · 1 teaspoon chilli flakes · 1 small carrot, grated

   
5. 5

   Step 5: Spread the fried vegetables on a plate to cool. Once cool, mix them with the refrigerated marinated lamb. Keep the filling refrigerated until needed.

   Uses Fried onion and carrot · Marinated raw lamb

6. 6

   Step 6: Choose one dough method for the single flour (250 g) batch. For the mixer method, put the 250 g flour, 1 tsp instant dry yeast, ¾ tsp baking powder, 1 tsp sugar and 130 ml lukewarm water into the mixer bowl. Knead on low speed for about 8 minutes, until very smooth and medium-firm. Add a little extra water only if needed. Skip the hand-mixing step and go straight to dividing the dough.

   Uses 250 g all-purpose/plain flour · 1 tsp instant dry yeast · ¾ teaspoon baking powder · 1 teaspoon sugar · 130 ml lukewarm water for dough · A little extra lukewarm water, only if needed to adjust the dough

7. 7

   Step 7: Alternatively, make the same single dough batch by hand; skip this step if using the mixer. Mix the 250 g flour, 1 tsp instant dry yeast, ¾ tsp baking powder and 1 tsp sugar. Add the 130 ml lukewarm water gradually and mix until no loose flour remains. Knead briefly, cover and rest for 10 minutes, then knead again until very smooth and medium-firm. Add a little extra water only if needed.

   Rest hand-mixed dough · 10 minUses 250 g all-purpose/plain flour · 1 tsp instant dry yeast · ¾ teaspoon baking powder · 1 teaspoon sugar · 130 ml lukewarm water for dough · A little extra lukewarm water, only if needed to adjust the dough

8. 8

   Step 8: Divide the dough from your chosen method into 12 equal pieces. Keep unused pieces covered. Roll each piece into a round wrapper about 12 cm across, with thinner edges and a slightly thicker centre. Dust the work surface and rolling pin with a little flour only if the dough sticks.

   Uses Mixer dough, only if chosen · Hand-kneaded dough, only if chosen · A little all-purpose flour for dusting, only if the dough sticks

   
9. 9

   Step 9: Place a spoonful of lamb filling in each of the 12 wrappers and pleat and pinch closed. Seal completely without gathering a thick lump of dough at one point. Keep any excess filling refrigerated and cook it separately.

   Uses Twelve rolled wrappers · Lamb filling for twelve buns

   
10. 10

    Step 10: Line a baking tray with parchment and arrange the 12 sealed buns on it.

    Uses Twelve assembled lamb buns

11. 11

    Step 11: Leave the buns to proof for about 30 minutes at roughly 25°C, until a little fuller and smoother; they need not double. Allow more time in a cooler room. During the proof, preheat the oven to 210°C conventional or 190°C fan.

    Proof buns · 30 minUses Tray of twelve assembled buns

12. 12

    Step 12: Brush the risen buns with a thin layer from the ½ tbsp cooking-oil supply and sprinkle with sesame seeds.

    Uses Twelve proofed buns · ½ tbsp cooking oil, for a thin layer on the buns · Sesame seeds

    
13. 13

    Step 13: Put the tray on the middle rack of the preheated 210°C conventional or 190°C fan oven and bake for 18 minutes.

    Initial bao bake · 18 minUses Twelve oiled sesame-topped buns

14. 14

    Step 14: Raise the oven to 250°C conventional or 230°C fan and bake for another 3–5 minutes. Check from 3 minutes to avoid burning. The buns should be golden, the wrappers cooked through and the lamb filling fully cooked; adjust the finish as needed for your oven.

    Brown bao · 3 minUses Partly baked lamb buns