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Bao Buns with Speck Alto Adige PGI, robiola and rocket

Soft steamed bao buns filled with Speck Alto Adige PGI, fresh robiola, rocket and a drizzle of balsamic glaze. An original dish with a refined and perfectly balanced flavour.

Difficulty: Medium

Preparation time: 15 min

Rest time: 210 min

Rising time: 20 min

A recipe by: Sara Sguerri

Ingredients

Serves for

Bao Buns

For the bao buns

6 Grams fresh yeast
140 Milliliters water
8 Grams sugar
220 Grams plain flour
40 Grams rice flour
15 Grams vegetable oil, plus extra for the bowl
2 Grams salt

For the filling

300 Grams fresh robiola cheese
50 Grams rocket
16 Slice of Speck Alto Adige PGI (thin slices)
balsamic glaze to taste

Bao Buns with Speck Alto Adige PGI, robiola and rocket

Preparation time 15 min

Dissolve the fresh yeast and sugar in half of the lukewarm water.
Sift both flours into a large bowl. Add the yeast mixture and stir with a fork until fully incorporated. Pour in the remaining water and begin mixing, first with a fork and then with your hands. Add the oil and finally the salt. Transfer the dough to a work surface and knead vigorously for about 10 minutes until smooth and elastic.
Shape into a ball, place in a lightly oiled bowl and cover with cling film. Leave to prove in the switched-off oven with the light on for about 2 hours, or until doubled in size.
Once proved, briefly knead the dough again and shape it into a log. Divide it into 8 portions of approximately 50 g each. Shape each portion into a ball and place them on a baking tray lined with baking paper. Cover with cling film and leave to prove for a further 30 minutes in the switched-off oven with the light on.
Roll out each ball on a lightly floured surface to form discs approximately 10 cm in diameter and 1 cm thick.
Cut 8 squares of baking paper and place one on top of each dough disc. Fold each disc in half, using the paper to prevent the dough from sticking together. Cover again with cling film and leave to prove for another hour in the switched-off oven with the light on.
To steam the bao buns, bring a large pan of water to the boil. Place a steamer basket over the pan and line it with perforated baking paper. Steam the bao buns, 4 at a time, for about 20 minutes with the lid on.
Once cooked, gradually remove the lid to prevent the bao buns from drying out.
To assemble, spread a teaspoon of robiola inside each bao bun. Add a few rocket leaves, a little more robiola and finish with two thin slices of Speck Alto Adige PGI.
Drizzle with balsamic glaze and serve.