Hoisin Turkey Bao Buns with Sriracha Mayo
Fluffy Hoisin Turkey Bao Buns with Sriracha Mayo | Perfect for using up leftover turkey and making a crowd-pleasing snack. Easy to make, tasty, and perfect for parties!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ainsley-harriott.com.
Cooking tools:
- Stand mixer
- Rolling pin
- Pastry brush
- Steamer basket
- Wok
- Saucepan
- Kitchen scale
- Mixing bowl
- Pitcher
- Measuring cup
- Measuring spoon
- Wooden spoon
- Kitchen towel
- Parchment paper
- Silicone baking mat
- Chef's knife
- Cutting board
- Grater
- Stove
Ingredients
- 530g Chinese bao flour or plain flour
- 7g fast action dried yeast
- 40g caster sugar
- ½ tsp salt
- 1 tbsp baking powder
- 50ml milk
- 200ml warm water (you may need more)
- 25ml vegetable oil
- 4 tbsp hoisin sauce
- 2 tbsp oyster sauce
- 2 tbsp soy sauce
- 2 tbsp honey
- juice of ½ orange
- ½ tsp sesame oil
- 3 cm ginger root, grated
- 400g leftover cooked turkey meat, shredded
- 2-3 spring onions, trimmed and julienned
- ½ cucumber, sliced
- small handful of coriander leaves, chopped
- 2 red chillies, deseeded and sliced into rings
- sriracha mayonnaise, for drizzling (or a mix of mayo and sriracha)
- shop-bought crispy onions, to garnish
- 2 tsp toasted sesame seeds (a mix of black and white is nice)
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