Bao bun sandwiches with Royal Crémeux
Ermitage cheese used : Royal Crémeux
- 1 Royal Crémeux
- 360g of wheat flour
- 1 bag of dehydrated baker's yeast
- 1/2 teaspoon of food bicarbonate
- 2 tablespoons of granulated sugar
- 20cl of water
- 5 tablespoons of sunflower oil
- 1/2 teaspoon of Salt
- 2 fillets of chicken
- 3 tablespoons of soya sauce
- 1 tablespoon of sauce oyster
- 2 tablespoons of honey
- 1 clove of garlic
- ¼ of cucumber
- A little bit of chive
The bao bun dough:
- Put the flour, yeast, bicarbonate of soda, sugar, salt, water and oil in a bowl.
- Knead into a soft ball.
- Cover the bowl and leave to rise for at least 2 hours at room temperature. The dough should double in volume. Cut the dough into 8 pieces and shape them into balls. Flatten them with a roller or by hand to obtain a circle of about 10cm.
- Place on a piece of baking paper and fold the pastry circle in half.
- Leave for another 1 hour at room temperature.
- Heat a steamer. Place the bao buns in the steamer (keep the parchment paper on). Cover and cook for 10 minutes.
- Continue cooking with the remaining buns.
- Heat a little fat in a frying pan and cook the chicken fillets for 10 minutes, turning them halfway through the cooking time.
- Add the oyster sauce, soy sauce, honey and finely chopped garlic.
- Continue cooking on a low heat for 10 minutes.
- Leave to cool and cut into slices.
- Cut the cucumber and the Royal Crèmeux into slices.
- Top each bao bun with cucumber, chicken fillet, Royal Crèmeux, chives and a little chicken cooking sauce.
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