1. Mix the water sugar and yeast in a bowl. Cover and set the bowl in a warm place for 10 minutes to develop the yeast.
  2. In the bowl of a stand mixture fitted with a dough hook, blend the flour, salt, baking powder and oil.
  3. With the mixer set on low speed, slowly add the yeast mixture. Increase the speed to medium and knead the dough by machine for 10 minutes, till it is smooth and elastic.
  4. Remove the dough and knead on a lightly floured surface. Form into a smooth ball. Place the dough back into a lightly greased, clean, bowl and cover with plastic wrap.
    Allow the dough to rise in a warm, draft free, place, till doubled in bulk, about 1 ½ hours.
  5. While the dough rises, cut out 30, 6 cm x 6 cm (2.3” x 2.3”) squares of parchment paper.
  6. When ready, punch down the dough and transfer to a lightly floured surface.
  7. Divide and weigh out the dough into 50g (1 ¾ oz) pieces. Roll the pieces of dough with a cupped palm to form smooth round balls.
  8. Place each ball on a square of parchment and transfer to one or two trays, making sure to space them 5cm (2 inches) apart. Cover and allow to rest for 25 minutes.
  9. Boil water in a large pot or wok, reduce to a simmer and place a wire rack 5 cm (2 in) above the level of the simmering water.
  10. Working in batches, transfer the prepared buns on their paper bases to a bamboo steamer, making sure to leave a space of 2.5-5 cm (1 to 2 inches) between each bun. Place the bamboo steamer on the rack above the simmering water, cover and steam for ten minutes. Remove the steamer basket from the pot or wok, uncover and let cool slightly. Continue this process till all the buns are steamed.


  1. Heat 25g (2 tbsps.) of olive oil in a skillet or sauté pan over medium/high heat. When hot, add the sliced red onion and cook till soft and translucent. Remove from heat and set aside.
  2. Wipe out the skillet and heat an additional 25g (2 tbsps.) of olive oil in a skillet or sauté pan over medium/high heat. When hot, add the chopped onion and cook till soft and translucent.
  3. Reduce heat and add the garlic. Cook till fragrant.
  4. Continue by separately adding the ginger, chili, mint and scallions, one at time and cooking each for one minute after every addition.
  5. Add the soy, sesame oil, Silan and lemon juice. Stir to combine.
  6. Stir in the Redefine Pulled Beef and continue to cook for a few more minutes, till the flavors blend and the new-meat is thoroughly cooked.
  7. Cut a Bao in two and spread a teaspoon of Sriracha mayonnaise on the bottom half of the bun. Mound the prepared Redefine Pulled Beef on the mayonnaise covered bun, layer sautéed red onion on top and then sprinkle with coriander leaves. Cap with the remaining half of the bun and serve.
  8. Bon Appetit!
0/5 (0 Reviews)



140g (5 oz) 1 onion, chopped

140g (5 oz) 1 red onion, sliced

50g (4 tbsps.) olive oil

8g (1 tsp.) grated fresh ginger

12g (0.4 oz) 2 scallions, chopped

14g (2 cloves) garlic, minced

20g (0.8 oz) 1 red chili, chopped

30g (2 tbsps.) soy sauce

8g (1 tbsp.) sesame oil

15g (0.6 oz) fresh mint leaves

15g (2 tbsps.) Silan (date syrup)

15g (1 tbsp.) lemon juice

Mayonnaise or Sriracha Mayonnaise

Coriander leaves


300 ml (10 fl. oz) warm water

38g (3 tbsps.) sugar

7g (1/4 oz, 2 ¼ tsps.) instant yeast

500g (17.6 oz, 3 cups + 2 tbsps.) all-purpose flour, sifted after measuring

4g (3/4 tsp.) salt

13g (1 tbsp.) canola or other neutral oil

5g (1 1/2 tsp.) baking powder