VOL.03 Hong Kong – Bao & Pickles
Inspired by the rich world of Chinese baos, from the soft Cantonese and Taiwanese styles to the rustic Xi’an rou jia mo. Originally conceived as our answer to the traditional bread course in Western fine dining, it reimagines a familiar staple through an Asian lens, bringing comfort and heritage to the table in a new form.
Photos
This recipe has 8 section
Section 1: ROU JIA MO
Ingredients
Ingredients (30 g per portion)
Bread flour – 300 g
Fermented “Mother Dough” – 10 g
Yeast – 3 g
Water – 180 g
Sunflower oil – 8 g
Salt – 1 g
Sugar – 2 g
How to
Mix lukewarm water and yeast.
Mix together bread flour, salt, sugar, sunflower oil, and some fermented mother dough.
Add the yeast and water mixture.
Once the dough forms, brush it with oil and let it rest for 15–30 minutes.
Stretch once.
Brush with oil again and rest for another 15 minutes. Shape into 30g round dough balls and brush with oil.
Flatten them and proof for 45 minutes.
Grill over charcoal for 1 minute on each side.
Section 2: STEAMED BAO
Ingredients
Ingredients (30 g per portion)
Milk – 25 g
Yeast – 3 g
All-purpose flour – 270 g
Condensed milk – 45 g
Salt – 2 g
Cream – 65 g
Egg white – 30 g
Baking powder – 4 g
Tangzhong – 90 g
Charcoal powder – 8 g
How to
Mix together lukewarm milk and yeast.
In a large mixing bowl, combine all-purpose flour, salt, baking powder, charcoal powder, and tangzhong.
Add the yeast and milk mixture.
Add in the egg white and cream.
Mix the dough until well-stretched and smooth.
Once the dough forms, brush it with oil and let it rest for 15–30 minutes.
Stretch once.
Brush with oil again and rest for another 15 minutes. Shape into 30 g round dough balls and brush with oil.
Proof for 45 minutes.
Steam for 10 minutes.
Section 3: BOLO BAO
Ingredients
Ingredients (30 g per portion)
Dough
Milk – 155 g
Sugar – 18 g
Yeast – 5 g
Bread flour – 490 g
Salt – 3 g
Condensed milk – 80 g
Butter – 55 g
Egg – 1 pc
Tangzhong – 100 g
Topping
All-purpose flour – 120 g
Sugar – 135 g
Milk – 15 g
Butter – 55 g
Turmeric – 5 g
Baking powder – 0.5 g
How to
Mix the lukewarm milk, sugar, and yeast together, then set aside for 15 minutes.
In a mixing bowl, combine bread flour, salt, condensed milk, butter, egg, and tangzhong.
Add in the milk–sugar–yeast mixture and mix well until a dough forms (30 g portions).
Rest for 15 minutes.
Stretch the gluten once and shape into round buns.
Proof for 45–60 minutes.
Topping:
7. Mix all the dry ingredients together in a mixing bowl.
8. Add in the milk and mix until a dough forms.
9. Place in the chiller to rest for 15 minutes.
10. Spread thinly on baking paper and cut into rounds.
Final Steps:
11. After proofing the buns, place the topping rounds on top.
12. Bake at 160 °C for 20 minutes, then at 180 °C for 8 minutes.
Section 4: TANGZHONG
Ingredients
Ingredients
All-purpose flour – 25 g
Milk – 50 g
Water – 50 g
How to
- Mix all the ingredients in a saucepan.
Cook over medium heat, stirring continuously.
Heat until the mixture reaches 65 °C and thickens.
Remove from heat and set aside to cool.
Use this tangzhong as a base for making bao.
Section 5: ASIAN SAUERKRAUT
Ingredients
Ingredients
Mustard greens – 1,000 g
Ponzu – 100 g
Chopped garlic – 100 g
Shallot oil – 150 g
Chicken stock – 200 g
Lacto liquid – 100 g
How to
Heat shallot oil in a pan.
Add chopped garlic and stir-fry until lightly browned.
Add the mustard greens and mix well.
Pour in the chicken stock, ponzu, and lacto liquid (fermented liquid from mustard greens).
Cover and braise for 60 minutes.
Section 6: SWEET AND SOUR BAKKWA
Ingredients
Ingredients
Bakkwa – 100 g
Tomato sauce – 80 g
Pineapple – 25 g
Bell pepper – 25 g
Plum vinegar – 10 g
How to
Grill the bakkwa over charcoal until caramelized.
Slice the bakkwa into thin strips.
In a bowl, mix together the tomato sauce and plum vinegar.
Add the pineapple, bell pepper confit, and sliced bakkwa to the sauce.
Toss gently until everything is well coated.
Section 7: INFUSED PLUM VINEGAR
Ingredients
Ingredients
Preserved plum – 150 g
Mirin – 50 g
Vinegar – 500 g
Umeboshi – 100 g
Shiso umeboshi – 227 g
Sake – 100 g
How to
Combine all the ingredients in a clean, sterilized jar or container.
Leave to ferment at room temperature for 1 month.
Section 8: BELLPEPPER CONFIT
Ingredients
Ingredients
Green bell pepper – 100 g
Oil – 30 g
How to
Use a blowtorch to char the skin of the green bell pepper until blistered.
Peel off the charred skin and remove the seeds.
Place the peeled bell pepper in a vacuum bag with the oil.
Seal the bag using a vacuum sealer.
Cook sous vide at 68 °C for 3 hours.
Cool slightly before using or storing.
About our contributor
Chris Fong
Founder & Chef from Singapore with roots in Hong Kong, Chef Chris Fong is enthusiastic about Eastern Asian Culture. Moreover, he spent his childhood in Malaysia, Singapore and Hong Kong. Growing up in a diverse cultural background, he aims to break the boundaries and connect different cultures using food.