Tocino Bao Bun
Tocino is considered as the spanish bacon, just sweeter! We normally eat this with rice like 99% of the time but to give a bit twist by serving it bao buns! Perfect appetizer during gatherings. Here you go!
350g Pinoy Kitchen Original Tocino
1⁄2 cup water
1 tbsp vegetable oil
1/3 cup warm water
1/2 cup warm milk
1 tbsp active dry yeast
4 tbsp sugar, divided half
2 tbsp avocado, vegetable or canola oil
2 1/2 cups all purpose flour (use bleached flour if you want complete white buns)
1/2 tsp baking powder
1/4 tsp salt
How to Prepare
- Heat up a pan on medium to high heat.
- Put the original tocino in the pan with 1⁄2 cup of water.
- Let it simmer for about 6-7 minutes until the water has completely evaporated. Make sure to stir occasionally. Add the vegetable oil and cook the tocino for about 3-4 minutes on high heat or until you see some charred consistency.
- For the bao buns – Combine warm water, milk, active yeast, sugar and oil. Whisk to let yeast and sugar to dissolve then let it sit until years activate, about 5 to 10 minutes.
- Meanwhile combine flour, sugar, baking powder and salt in a stand mixer. You could make it with your hand too if you prefer.
- Pour the wet ingredients into the dry ingredients mixture. Start on a low speed to slowly incorporate all the ingredients together then on medium speed until it becomes a dough shape. Keep kneed for 3 to 4 minutes at medium speed. The dough should be elastic and really soft but not stick to your fingers or on the mixing bowl.
- Take the dough out from the hook and form as a ball. Place back in the mixing bowl, cover with a plastic wrap and let it rise in a warm place until it becomes triple size, about 2 hours. Let it sit longer if needed.
- Place the raised dough on a working surface. Roll out the dough 1/4-inch thick. Sprinkle four is not necessary but if you do, use as minimum as possible.Cut the dough 3 1/2-inch circle with a ring mold or glass (I used a wine glass). This recipe will make 14 to 16 baos.
- Lightly brush or spray oil on one surface of the baos and fold in half as a half moon shape. Gently press each bao with a roller and place on a parchment paper or coffee filter lined steamer. Cover with a lid and let it rest for additional 30 minutes.
- Meanwhile, bring water to boil on a wok or steamer pot. Carefully place the steamer with the baos on top of boiling water wok/pot. Make sure water is not touching the baos. Cover and steam for 8 to 12 minutes. When they are done cooking, tilt the lid a tiny bit for a slow air circulation about 2 to 3 minutes before opening the lid. Let it cool for 2-3 mins.
- Make a sandwich with the cooked tocino, add some parsley and sesame seeds. You can also, use some thinly cut cucumber and carrots.