ESKORT: Bacon steamed buns

12 December 2010

Preparation: 40 min (includes proving time) | Cooking: 30 min | Serves: 4

Bao down to the #JustDelicious ultimate bacon steamed bun! These buns are steamin’ hot and will have you bowing down for sure


5 ml instant yeast

2,5 ml sugar

250 g cake flour

2,5 ml salt

150 ml warm water
1 packet Eskort Rindless Back Bacon, chopped

10 g butter

2 cm fresh ginger, finely chopped

1 red chilli, finely chopped

15 ml hoisin sauce

15 ml soy sauce

200 ml chicken stock

15 g sugar

½ cucumber, thinly sliced

4 spring onions, sliced

4 radishes, thinly sliced



  • Dissolve the yeast and sugar in 25 ml warm water, leave to stand for 5-10 minutes until bubbles start forming.
  • Sift the flour and salt together, add the yeast and stir until well mixed with the flour. Add the warm water a little at a time until a dough forms.
  • Knead the dough on a floured surface until smooth and elastic, meaning the dough springs back.
  • Place the dough into an oiled bowl, cover with a dishcloth and put in a warm place to rise, until double in size (about 30 minutes).
  • Lightly knock down and divide the dough into four to six balls and place on a greased muffin tray to allow to rise for a second time (cover again and put back in a warm place).
  • Once the dough balls have risen, heat a pot with boiling water and steam the buns in a covered bamboo steamer for 25-30 minutes each.
  • Remove the buns from the steamer and set aside.


  • In a large pan, heat the butter and fry the bacon until lightly browned.
  • Add the ginger, chilli, hoisin sauce, soy sauce, chicken stock and sugar and simmer for about 10 minutes, stirring occasionally.
  • The bacon is ready once it becomes syrupy. Remove it from the heat, cover and keep warm.
  • Break open the steamed buns and spoon the bacon mixture inside.
  • Top with the sliced spring onion, radishes and cucumber and serve.


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