Fill these steamed Chinese bread rolls with BBQ pork and pickled vegetables for a perfect Chinese New Year party nibble.
Prep time: Cook time: Total time:
Yield: 18 Servings
Ingredients: 525g plain flour, plus extra for dusting 1½ tbsp caster sugar, plus a pinch 1 tsp fast-action dried yeast 50ml milk 1 tbsp sunflower oil, plus extra for greasing and brushing 1 tbsp rice vinegar 1 tsp baking powder ~ CLICK TO READ DETAILS ~ etc
Instructions:
Mix together 525g plain flour, 1½ tbsp caster sugar and ½ tsp salt in a large bowl (see tip).
Dissolve 1 tsp fast-action dried yeast and a pinch of sugar in 1 tbsp warm water, then add it to the flour with 50ml milk, 1 tbsp sunflower oil, 1 tbsp rice vinegar and 200ml water. Mix into a dough, adding a little extra water if needed.
Tip the dough onto a lightly floured work surface and knead for 10-15 mins, or until smooth. Place in a lightly oiled bowl, cover with a damp cloth and leave to rise for 2 hrs, or until doubled in size.
