Bao buns stuffed
— with cocktail-sized chorizo sausages
For the bao buns
Mix all the ingredients in a bowl and add the yeast at the end.
Knead and leave for 2 hours.
Form small balls and flatten them with a rolling pin.
Place a cocktail-sized chorizo sausage in the centre and wrap the dough round it before leaving for another hour. You could also garnish with sesame seeds.
Steam the bao buns for 12 minutes and leave to rest in the steamer for 5 minutes.
For the paprika cream cheese
Blend the cheese with the milk.
Add the sweet paprika to taste.
To finish the bao buns, cover with the sweet paprika cream cheese and a fried quail egg.
To make the bao dough:
For the cream cheese and sweet paprika: