Hirata bao buns recipe
 These are the folded hirata bao shape, which we think works best with a pre-cooked filling such as our venison char siu or a more classic char siu pork. For this recipe you will need a steamer basket, preferably made of bamboo. 250g/9oz plain flour1 tsp baking powder1 tsp fast-action dried yeast 1 tbsp caster sugar1 tsp salt100ml/3½fl oz warm water50ml/2fl oz milk1 tbsp vegetable oil, plus extra for brushing 250g/9oz plain flour 1 tsp baking powder 1 tsp fast-action dried yeast 1 tbsp caster sugar 1 tsp salt 100ml/3½fl oz warm water 50ml/2fl oz milk 1 tbsp vegetable oil, plus extra for brushing Method Put the flour in a large bowl or freestanding mixer fitted with a dough hook. Add the baking powder, yeast and sugar. Mix briefly then add the salt. In a jug mix the water, milk and oil. Gradually work in the water and oil mixture until you have a fairly stiff dough (you may not need to use it all). Leave to rest for 10 minutes, then knead until the dough is very smooth.Cover the dough with cling film or a damp cloth and leave somewhere warm until it has doubled in size (at least an hour). Meanwhile, cut out 8–12 rounds of baking paper or flatten out muffin cases.Divide the dough into 8 or 12 balls (depending if you want to make small or medium buns). Roll each ball into a thin oval and brush with oil. Place a chopstick (or a spoon handle) down the middle and fold the dough in half, then pull out and place onto a piece of baking paper or muffin case. Leave the dough to prove until doubled in size again.Set up your steamer and, when the water is boiling, add the buns to the steamer basket (still on their paper). You will probably have to do this in 2–3 batches, depending on the size of the steamer. The buns can be touching, but make sure they aren’t squashed together. Steam for between 8–10 minutes until cooked through and puffed up. Remove the buns from the steamer basket, prize open and fill with whatever meat and/or vegetables you wish. Eat immediately – they will go from too hot to cool in a matter of seconds and lose their soft, pillowy texture very quickly. Put the flour in a large bowl or freestanding mixer fitted with a dough hook. Add the baking powder, yeast and sugar. Mix briefly then add the salt. In a jug mix the water, milk and oil. Gradually work in the water and oil mixture until you have a fairly stiff dough (you may not need to use it all). Leave to rest for 10 minutes, then knead until the dough is very smooth. Put the flour in a large bowl or freestanding mixer fitted with a dough hook. Add the baking powder, yeast and sugar. Mix briefly then add the salt. In a jug mix the water, milk and oil. Gradually work in the water and oil mixture until you have a fairly stiff dough (you may not need to use it all). Leave to rest for 10 minutes, then knead until the dough is very smooth. Cover the dough with cling film or a damp cloth and leave somewhere warm until it has doubled in size (at least an hour). Cover the dough with cling film or a damp cloth and leave somewhere warm until it has doubled in size (at least an hour). Meanwhile, cut out 8–12 rounds of baking paper or flatten out muffin cases. Meanwhile, cut out 8–12 rounds of baking paper or flatten out muffin cases. Divide the dough into 8 or 12 balls (depending if you want to make small or medium buns). Roll each ball into a thin oval and brush with oil. Place a chopstick (or a spoon handle) down the middle and fold the dough in half, then pull out and place onto a piece of baking paper or muffin case. Leave the dough to prove until doubled in size again. Divide the dough into 8 or 12 balls (depending if you want to make small or medium buns). Roll each ball into a thin oval and brush with oil. Place a chopstick (or a spoon handle) down the middle and fold the dough in half, then pull out and place onto a piece of baking paper or muffin case. Leave the dough to prove until doubled in size again. Set up your steamer and, when the water is boiling, add the buns to the steamer basket (still on their paper). You will probably have to do this in 2–3 batches, depending on the size of the steamer. The buns can be touching, but make sure they aren’t squashed together. Steam for between 8–10 minutes until cooked through and puffed up. Set up your steamer and, when the water is boiling, add the buns to the steamer basket (still on their paper). You will probably have to do this in 2–3 batches, depending on the size of the steamer. The buns can be touching, but make sure they aren’t squashed together. Steam for between 8–10 minutes until cooked through and puffed up. Remove the buns from the steamer basket, prize open and fill with whatever meat and/or vegetables you wish. Eat immediately – they will go from too hot to cool in a matter of seconds and lose their soft, pillowy texture very quickly. Remove the buns from the steamer basket, prize open and fill with whatever meat and/or vegetables you wish. Eat immediately – they will go from too hot to cool in a matter of seconds and lose their soft, pillowy texture very quickly. Recipe tips To make quick pickled vegetables for the filling, cut 1 large carrot and ½ mooli or a bunch of breakfast radishes into thin batons. Mix with 1 tbsp Japanese rice vinegar and 1 tbsp caster sugar and leave for about 30 minutes. Drain before serving.