Bao bun sandwiches with Royal Crémeux

Bao bun sandwiches with Royal Crémeux

45 min
1 h
4 people

Ermitage cheese used : Royal Crémeux

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  • Ermitage Royal Crémeux 1 Royal Crémeux
  • flour 360g of wheat flour
  • Backpulver 1 bag of dehydrated baker's yeast
  • Backpulver 1/2 teaspoon of food bicarbonate
  • sugar 2 tablespoons of granulated sugar
  • water 20cl of water
  • olive oil 5 tablespoons of sunflower oil
  • salt 1/2 teaspoon of Salt
  • chicken 2 fillets of chicken
  • soya sauce 3 tablespoons of soya sauce
  • oyster 1 tablespoon of sauce oyster
  • honey 2 tablespoons of honey
  • garlic 1 clove of garlic
  • cucumber ¼ of cucumber
  • ciboulette A little bit of chive


The bao bun dough:

  1. Put the flour, yeast, bicarbonate of soda, sugar, salt, water and oil in a bowl.
  2. Knead into a soft ball.
  3. Cover the bowl and leave to rise for at least 2 hours at room temperature. The dough should double in volume. Cut the dough into 8 pieces and shape them into balls. Flatten them with a roller or by hand to obtain a circle of about 10cm.
  4. Place on a piece of baking paper and fold the pastry circle in half.
  5. Leave for another 1 hour at room temperature.
  6. Heat a steamer. Place the bao buns in the steamer (keep the parchment paper on). Cover and cook for 10 minutes.
  7. Continue cooking with the remaining buns.

The garnish:

  1. Heat a little fat in a frying pan and cook the chicken fillets for 10 minutes, turning them halfway through the cooking time.
  2. Add the oyster sauce, soy sauce, honey and finely chopped garlic.
  3. Continue cooking on a low heat for 10 minutes.
  4. Leave to cool and cut into slices.
  5. Cut the cucumber and the Royal Crèmeux into slices.
  6. Top each bao bun with cucumber, chicken fillet, Royal Crèmeux, chives and a little chicken cooking sauce.