Hoisin Turkey Bao Buns with Sriracha Mayo

Method

In a large bowl mix together the flour, yeast, sugar, baking powder and salt.

Mix the milk, water and oil together in a jug. Make a well in the centre of the dry ingredients and then gradually pour in the liquid, incorporating as you go. Mix into a dough, adding a little extra water if needed, until you have a smooth yet slightly tacky dough. Tip the dough onto a lightly floured work surface and knead for 4-5 minutes or until smooth. (Alternatively mix in an electric mixer with a dough hook until combined and then on high for a couple of minutes until the dough is smooth).

Shape the dough into a rough ball, place in a lightly oiled bowl and lightly coat the dough with a little oil. Cover with a damp cloth and leave aside in a warm place for 1.5-2 hours or until doubled in size.

Tip the dough onto a clean work surface and loosely roll into a sausage shape. Tear or cut into 14-16 sections. Roll each piece into a ball, pinching and twisting as you go to form a smooth outer surface then set aside and leave to rest for a couple of minutes.

Roll each piece into an oval shape of about 4mm thickness. Lightly brush over the top of each pastry with a little oil, then gently fold over in half from the top of the oval into a taco shape (if you like you can place a piece of greaseproof paper into the fold to further prevent sticking). Place onto grease proofed paper, cover with a damp cloth and set aside to rest for a further 20 minutes.

Meanwhile put the hoisin, oyster sauce, soy, honey, orange juice, sesame oil and ginger into a wok or saucepan over a medium heat. Cook for 2-3 minutes until well combined and sticky. Add the shredded turkey and stir to coat. Cook for a few minutes until the turkey is heated through. Keep warm.

Heat a steamer over a medium-high heat. Place the buns on grease proof paper or a silicone mat and steam in batches for 8 minutes.

To serve, prise open each bun (removing the greaseproof paper if using) and add a couple of slices of cucumber. Fill with the hoisin turkey and top with spring onion, chilli slices and coriander. Finish with crispy onions and sesame seeds for a crunchy topping and drizzle with sriracha mayo.