GOLDIE CELEBRATES INTERNATIONAL BAO DAY!
Here at Goldie, we are celebrating International Bao Day on 22nd of August
Come on in between 12:00pm-2:00pm to claim your free bao*!
Goldie Asian Canteen + Brews has always been a fan of fusion. We are proud of who we are, what we represent and how we deliver the best quality food, always with a smirk and a cheeky twist.
Can’t claim your free bao between 12pm - 2pm? To further celebrate international Bao Day, we are also offering our Melbourne bao for just $4 each, all day long!
For those who have never heard or tried Gua Bao - what is it and where did it come from?
Traditionally from China and literally meaning cut bread, Gua Bao is also known as pork belly bun, bao or erroneously bao (as bao means bun, so…bao bun is a bun bun). Also known in the Chinese language as baozi, Gua bao is a type of lotus leaf bun from Fuzhou. It is also a common street food in Taiwan, which has lead to the popular misconception that Gua bao is Taiwanese in origin, as immigrants to new countries have spread it and adapted to local cuisines.
Lotus leaf buns are a traditional Chinese accompaniment to rich dishes such as bowl-steamed pork in a rice meal or roast duck, supporting a wide array of fillings with Gua bao being one style that utilises pork belly, and mostly found in North China.
Gua Bao consists of a slice of stewed meat and other condiments sandwiched between steamed bread known as lotus leaf bread (he ye bing), is usually 6-8 cm in size, and is created in a semi-circle shape (like a taco) with a horizontal fold, that when opened gives the impression that it has been sliced. Gua Bao fillings are usually red-cooked pork belly dressed in pickled mustard greens, coriander and ground peanuts. As the bao permeates into different markets, the fillings adapts and changes to suit the tastes of the locals.
Gua bao has been modified in Northern China to suit locals, where locally they are known as ‘Chinese hamburgers’. In Hong Kong Gua Bao is also known as cha bao (fork buns), where they are skewered to keep the fillings in place.
Bao has a strong presence for many migrants, and is commonly featured throughout Asia with different spellings, fillings, and meanings. Chef Eddie Huang popularised bao in western culture when he opened his BaoHaus restaurants, with other chefs adapting the bao to different styles across different countries.
So, how are Gua Bao buns made?
525g plain flour, plus extra for dusting
1½ tbsp caster sugar, plus a pinch
1 tsp fast-action dried yeast
1 tbsp sunflower oil, plus extra for greasing and brushing
1 tbsp rice vinegar
1 tsp of baking powder
Mix together 525g plain flour, 1½ tbsp caster sugar and ½ tsp salt in a large bowl.
Dissolve 1 tsp fast-action dried yeast and a pinch of sugar in 1 tbsp warm water, and then add it to the flour with 50ml milk, 1 tbsp sunflower oil, 1 tbsp rice vinegar and 200ml water. Mix into a dough, adding extra water as needed.
Tip the dough onto a lightly floured work surface and knead for 10 - 15 minutes, or until smooth. Place in a lightly oiled bowl, cover with a damp cloth and leave to rise for 2 hrs, or until doubled in size.
Tip the dough out onto a clean work surface and punch it down. Flatten the dough with your hands, then sprinkle over 1 tsp baking powder and knead for 5 minutes.
Roll out the dough into a long sausage shape, about 3cm thick, then cut into pieces that are about 3cm wide (making approx. 18)
In the palm of your hand, roll each piece of dough into a ball and leave to rest for 2-3 minutes.
Use a rolling pin to roll out each ball, one by one, into an oval shape about 3 - 4mm thick. Rub the surface of the dough ovals with oil and brush a little oil over a chopstick.
Place the oiled chopstick in the centre of each oval. Fold the dough over the chopstick, and then slowly pull out the chopstick.
Cut 18 squares of baking parchment and put a bun on each. Transfer to a baking tray, cover with a clean tea towel or lightly oiled cling film and leave to prove in a warm place for 1 hr 30 minutes, or until doubled in size.
Heat a large steamer over a medium-high heat. Steam the buns for 8 minutes until puffed up (prepared in batches).
Pry open each bun and fill with our barbecue pork and pickled carrot, coriander, pickled greens & peanuts. Eat whilst still warm.
At Goldie Asian Canteen + Brews, we have a variety of different fillings for our baos, including: deep fried panko crumbed eggplant, panko chicken, breakfast bao (Peking duck and egg), braised beef and the classic pork belly.
So come on in and try our various baos (including traditional Gua Bao) - try one from our menu or try them all! Your free bao is waiting for you on August 22nd between 12:00pm-2:00pm, so what are you waiting for? Come on in and taste our baos on International Bao Day!
*1 bao per person, no additional discounts apply, only valid between 12:00pm-2:00pm on the 22nd of August, 2019. Offer limited and available while stocks last.