Cow Bao

• Bao; 20g butter (melted) - 5g dry yeast - 20g sugar - 50g plain flour - 150g bread flour - 110ml warm water - pinch of salt.
• 400 grams ground beef
• 1 teaspoon garlic (crushed)
• 1 teaspoon ginger (grated)
• 1 tablespoon hoisin sauce
• 1 tablespoon sriacha
• 2 spring onions (finely chopped)
• 1 pinch salt and pepper
• Pickle; quarter of a cucumber (de-seeded, very thinly sliced) - 2 spring onions (thinly sliced/julienne) - 4 cornichons (thinly sliced) - 2tbsp mirin - 1.5tbsp sugar.
• 1 bunch rocket
• 1 bunch coriander

1. First up, you will need a steamer. Ideally a bamboo one. You can pick these up really easily from most Asian supermarkets/online.rnrnMix together the water, butter, sugar and yeast. Then add that to the flours and salt. Mix together really well and knead for at least 5 minutes or until the dough is smooth. Place the dough into a covered/oiled bowl and leave for 2 hours in a warm-ish place. After this time, take the dough and quickly knead it again (knock-back) for about 30 seconds. From here, roll it into balls. I made 2 from this mixture but you could easily make 4 smaller ones. Cover the balls and leave for another hour. After this, you will need to steam the buns over the highest heat on the hob for about 8-10 minutes depending on the size of the bao.
2. The rest is massively easy. Take the pickle ingredients and mix those together and leave in the fridge for an hour - same with the beef patties. Fry the beef high, hopefully you will like it a bit pink in the middle like me. Then just mix together the rocket and coriander and you're away.rnrnSteamed burger buns? Next level, way forward.

butter, ground beef, garlic, ginger, hoisin sauce, sriacha, spring onions, salt, quarter, rocket, coriander

Taken from food52.com/recipes/29439-cow-bao (may not work)