SRIRACHA PULLED BBQ SALMON BAO

1/2 lb Sriracha Pulled BBQ Salmon, cooked as per instructions
1 cup warm water
1/2 tsp yeast, dry active
3 Tbsp sugar
2 Tbsp nonfat dried milk
3 1/2 cups cake flour
1 1/2 tsp baking powder
1/4 cup canola oil, with brush for greasing the pan
1 ea cucumber, sliced into thin wheels
1 bunch scallions, sliced

PROCEDURE
• Set up a steamer.
• In a mixer with a dough hook, put in the off position, add the warm water, yeast, and sugar. Let stand for 5-10 minutes, until the water becomes slightly foamy.
• Turn the mixer on med-high and add the dried milk slowly to incorporate. Then slowly add the flour. Let the hook knead the dough for 5 -10 min. Turn off mixer and remove the dough onto a lightly flowered surface. Cover with plastic and let rise for 1-2 hours.
• After it has risen, punch down the dough, and with a rolling pin, roll it to a disk shape. Sprinkle the baking powder into the middle of the disk, and fold in the edges to meet in the middle and seal in the baking powder. Then on a lightly floured surface, knead the dough for another 5 minutes. Cover with plastic wrap and leave out for another 30 minutes to rise.
• Once the dough has risen, roll it out to a disk shape again, about 1/2” - 3/4” thick. With the appropriate size ring mold cut out large disks of the dough. Lightly grease the top of the dough with the canola oil and
fold them in half to make a half moon shape. Line a pan with parchment paper, and grease the parchment paper with the canola oil as well. Place the folded buns on the greased paper and cover with plastic wrap until ready to steam.
• Place the folded buns in the steamer and steam for 6-8 minutes.
• When the buns are hot and cooked, open them up with your hand and place in it a few slices of the cucumber. Top with about 1 ½ oz of the hot Pulled BBQ Salmon. Top that with some sliced scallion. Serve.
• Serves 5 (3 buns per serving)

THE SOURCE: VISIT PULLEDBBQSALMON.COM FOR MORE RECIPES