Method

Start with preparing the pickled red chillies ahead of time.

I’ve recently inherited a Kenwood food mixer that has a dough hook, so this recipe (based on this recipe from Jeremy Pang) uses that. I’ve made bao plenty of times before using the manual kneading process and they work out just the same. Today I’m choosing to drink beer in the time I’ve saved not kneading these delightful little buns.

First, add the flour, salt, yeast, caster sugar, baking powder to the mixing bowl. In another dish, combine the milk, warm water and vegetable oil.

Drizzle a little of the liquid into the flour mixture and start the mixer going for 2 minutes on a slow speed – adding in the liquid a little at a time. Increase the speed and let it go for a further 2 minutes until the dough is formed but still a little tacky. Sprinkle over a little flour and form into a ball. Coat the ball with about ½ tbsp of vegetable oil and put back into the bowl. Cover the bowl with a damp cloth and set aside to prove for an hour or until doubled in size.

Whilst the dough is proving, you can start marinating the trout. In a bowl big enough to hold the trout fillets, combine the soy, ginger, garlic and chilli for the marinade and stir.

Remove the skin from the trout fillets by placing the fillets on a board, skin side down, then with a large sharp knife, cut into the trout as close to the skin as possible. I find it easier cutting outward first so I create a tab of skin I can hold. Once the first cuts have been made you can hold the skin taught using the tab and cut the remaining skin off with a flat knife.

Rub each side of the skins with table salt and place the skins flat on some good quality kitchen roll to absorb any moisture. Cover with some more kitchen roll on top and place a little weight on top. Set aside and leave for 30 minutes.

Add the trout fillets into the marinade, ensuring they’re coated on all sides. Leave for at least 30 minutes.

Pre-heat the grill to 230°C (or high grill). Remove the skins from the kitchen roll and place onto a grill tray. They should feel pretty dry by now. Place under the grill on the top shelf, for around 5 minutes on each side or until crisp (but not burnt).

When the crispy skin is done, set the oven to 180°C. Have a peek at the dough at this point, it should be pretty much double in size at this point. If it looks like it needs more time to prove then you may want to wait a little longer to cook the trout. Whilst the oven is adjusting to temperature, add the trout and marinade to the centre of some foil and make a parcel with it. Scrunch it at the top so it cooks in all those lovely marinading juices. Cook for 20 minutes.

When the bao mixture has doubled in size, place it on a large flat surface with a little flour. With a rolling pin, roll it out so it’s about 1cm thick. With a round cutter (no smaller than 9cm in diameter), cut out as many circles as you can with the dough. Ball together any off-cuts and make an extra bao. Rub the top of the bao with oil, fold in half then use the rolling pin to flatten and shape it into that classic bao shape. Place each bun onto a little square bit of baking paper. You can use this when steaming in a moment. Set a side and keep covered so they don’t dry out.

Whilst the trout is cooking, chop the cucumbers and get your toppings ready to assemble. Add water to the steamer and place on a medium heat.

When the trout is done, remove from the oven and open the foil carefully. Make a little spout from the foil and pour the juices into a small frying pan on a medium heat. Flake the rest of the trout into large chunks and keep wrapped up in the foil until the buns are cooked.

Start steaming your baos – about 6-8 mins per batch of baos depending on the size. Remove from steamer and set aside. They’re more malleable when they’re warm so sometimes I press the centre down a little to help fit more filling in.

Whilst the buns are steaming, add 1 tbsp of soy sauce, honey and the rice wine vinegar. Stirring frequently to prevent burning and to help thicken the sauce.

When you’re ready to assemble, place 3 slices of cucumber on the bottom of the bun, add the flaked trout on top with a drizzle of the sauce. Top with a few pickled chillies, Kewpie mayonnaise and coriander and don’t forget that shard of crispy fish skin. The crispy skin won’t be enough for all baos but they still taste great without.

Enjoy!

Method

Pre-heat the oven to 230°C.

In batches, add the mushrooms to a food processor and pulse until a finely chopped consistency. Add all the mushrooms into a bowl along with 2 tbsp of olive oil and salt. Spread the mixture out on a large baking tray lined with baking paper and roast for 20 minutes on the top shelf, stirring once half way through cooking time.

Meanwhile, add the dried porchini mushrooms and chilli flakes to a bowl and cover with stock. Cover and set to one side until they’re soft.

Chop the onion finely and add to a pan with 1 tbsp of olive oil then cover to sweat for 10 minutes. Add in the cumin seeds and cook for further 2 minutes before adding in the ginger garlic paste and fresh chilli (keep some aside to sprinkle on the eggs later). Cook for 5 more minutes with the lid on.

Meanwhile, add the tomatoes to the food processor and blitz. Add to the same pan as the onion, take the lid off and cook until all the water has evaporated.

Next, drain the dried mushrooms being careful to remove any excess water. Chop the mushrooms finely and set aside.

Once the water from the tomato mixture has evaporated, add the rehydrated mushrooms and roast mushrooms to the pan along with the garam masala, turmeric, salt and plenty of pepper. Stir to combine and keep on a low heat until ready to serve.

Slice the bread and toast in batches. Whilst you’re doing this, chop the spring onion and set aside with the remaining green chilli to sprinkle on the eggs later.

Warm a frying pan over a high heat and add a little oil. Gently crack the eggs into the hot pan (in batches if necessary). Whilst the egg white is cooking sprinkle the spring onion, green chilli and a little cracked pepper over the egg whites.

During the cooking of the eggs, assemble the base. Lightly butter the toast slices and pile a generous heap of the mushroom mixture on top.

When the egg whites are cooked but the yolk is still runny carefully slide the egg on top of your mushroom toast stacks.

Sprinkle a little coriander on top and serve hot.

Method

Pre-heat the oven to 170ºC.

Finely chop the onion and add a roasting tray. Place in the oven for 20 minutes to dry out. It’s fine if some of the smaller bits are a little brown at end of cooking.

Place the flour, onion, oil, table salt and mustard powder in a mixing bowl.

Place the yeast in a small bowl and add half the water, stir to combine. You should see little bubbles forming on top but if you don’t it could be that your yeast is no longer active. If this is the case, either nip to the shops to buy some more or continue and cross your fingers.

Add to the flour mixture along with the remaining water. Work the dough with your hands until it comes together. Remove the dough from the bowl and knead on a lightly floured surface for 10 minutes.

Grease a bowl and place the dough in then cover with cling film. Prove in a warm place until double in size. This should take about 1 hour.

Whilst you’re waiting for the bread to prove, start making the butter. Melt the butter in a pan on a medium heat and cook for around 5-7 minutes, until golden brown and the nutty aromas are released. Remove from the pan and leave in the fridge to cool.

When the dough has doubled in size, remove from bowl and knock it back to flatten the dough. Shape the dough into the desired shape or use a loaf tin. Allow to prove in a warm place for one more hour covering with a damp tea towel.

Pre-heat the oven again at 180ºC.

Place in an oven and bake for 35-40 minutes. When ready, remove from the oven and leave to cool on a wire rack. Wait for it to cool before slicing and serve with lashings of the brown butter!