Teriyaki Trout Bao Buns

Ingredients

• 265g plain flour, plus extra for dusting
• ½ tsp table salt
• 3.5g fast action dried yeast
• 20g caster sugar
• 7g baking powder
• 25ml semi-skimmed milk
• 100ml warm water
• 14ml vegetable oil plus extra for dough
• 2 trout fillets
• 3 tbsp dark soy sauce
• 1 garlic clove, grated
• 10g ginger, grated
• 1 red chilli, deseeded and sliced
• Table salt
• 1 tbsp soy sauce
• 1 tbsp honey
• ½ tsp rice wine vinegar
• Pickled red chillies
• Coriander
• Kewpie mayonnaise
• Cucumber, 3 slices per bao