550g bread our, plus extra, to dust
2 Tbsp caster sugar
7g sachet dried yeast
1 1⁄2 tsp ne salt
1⁄2 cup milk
1 Tbsp white vinegar
2 Tbsp extra virgin olive oil, plus extra, to grease
1 1⁄2 tsp baking powder
4 chicken thigh llets
1⁄2 cup char siu sauce Juice of
Beetroot relish, shredded green cabbage and coriander leaves, to serve
Put flour, sugar, yeast and salt in the bowl of an electric mixer and beat, using dough hook attachment. Add milk, vinegar and 175ml warm water. Mix on medium for 5 minutes or until very smooth. Grease a large bowl. Transfer dough to bowl. Cover with plastic wrap. Set aside for 11⁄2 hours or until doubled in size.
Turn out dough onto a lightly floured board. Flatten to 1cm thick and sprinkle top with baking powder. Roll into a 3cm-thick log and cut into 16 pieces. Roll each piece into a ball, then flatten into an oval shape with a rolling pin. Brush tops with 1⁄2 of the oil, then fold in half to make a semi-circle. Cover buns loosely with plastic wrap and set aside for 30 minutes to rise.
Preheat oven to 180°C fan-forced (200°C conventional). Brush chicken with the remaining oil. Cook on a griddle pan over a medium-high heat for 6–8 minutes or until browned. Transfer to a small roasting pan and toss with char siu and juice. Bake for 10 minutes or until chicken is glazed.
Meanwhile, cook buns, in batches, in a steamer basket set over a saucepan of simmering water on low for 8 minutes or until just firm. Keep warm. Slice chicken thinly. Spread inside of buns with relish. Add chicken, cabbage, coriander and serve.