Bao Buns from the Pressure Cooker

Step 1

 

Process the yeast, flour, milk, water, as well as sugar and salt, in a food processor into a smooth dough, letting the vinegar and oil run in while kneading.

Step 2

 

Place in a lightly oiled bowl, cover, and let rise in a warm place for at least 1 hour, until it has roughly doubled in size.

Step 3

 

Cut the carrot and cucumber into strips and mix with rice vinegar, sesame, chili, salt, and sugar.

Step 4

 

Remove the dough from the bowl and flatten it, sprinkle the baking powder evenly over it, and knead it in thoroughly.
Roll out the dough flat and cut out circles with a glass or ring.
Roll out each dough piece into an oval, lightly oil it, fold it over, and place it on a square of parchment paper.

Step 5

 

Let the buns rise covered for another 10 minutes until they are nicely puffed up.

Step 5

 

Fry pork belly strips in a hot pan for 2-3 minutes until crisp. Reduce the heat.
Mix the honey, hoisin sauce, and soy sauce. Glaze the pork belly with the sauce.

Step 7

 

Approx. Fill the Fissler pressure cooker with water up to the minimum level and bring to a boil. Place the steam insert, filled with 3-4 bao buns, inside.
Close the lid, set the steam mode, and steam over medium heat for 8-10 minutes.
Remove the buns and repeat the process.

Step 8

 

Spread warm buns inside with a little hoisin sauce. Fill with glazed pork belly and marinated salad. Top with coriander, sesame, and fresh chillies.