To Make Dough
- Mix the yeast with warm water and let it rest for 5 mins.
- In the meantime, in a large bowl, mix the flour, baking powder and sugar. Once well combined, create a well in the middle to add in the wet ingredients.
- In the well, add in the oil followed by warm water and active yeast mixture.
- Mix everything slowly in the bowl until the dough starts to form, then place it on a flat surface to knead.
- Knead the dough for about 5 mins (it should end up soft and only slightly sticky). Once done, cover the dough and let rest in a warm place until it doubles in size (approx. 1 hr).
- After the dough has doubled in size, place it on a flat surface and knead again for about 5 mins to remove air bubbles. Then use a rolling pin to flatten the dough until it’s approx. 1 cm thick.
- Next, use a round cookie cutter (approx. 10 cm diameter) or a big glass to cut circles into the dough. Take out any leftover dough, roll it flat again and cut more circles out of it.
- Brush the circular dough with oil and fold it in half with the oily side inwards (this will allow the bao to open easily once cooked).
- Once all the bao dough are folded, place each onto a square baking sheet, cover and let rest for 15 mins.
- After resting, cook the bao by steaming them for 12 mins.
To Make Miso-glazed Eggplant
- In a small pot, mix the miso paste, sake, mirin, sugar and water together on low heat for about 5 mins. Set the sauce aside.
- Cut the eggplants in thick round slices and grill for 2 mins on each side. Brush the sauce on the eggplant and grill for another 20 secs on each side, then set aside to serve with the bao.
- In a bao, drizzle some Kewpie mayonnaise, add in some shredded cabbage and miso-glazed eggplant, topped with red ginger pickle, coriander, spring onions and fresh chillies.