For the buns first take 3/4th teaspoon yeast, 1 teaspoon sugar and 1/2 cup warm water to a cup, stir and set aside for 6 to 8 minutes to broom the yeast.
Sieve all purpose flour or maida and baking powder to a mixing bowl.
Make a well in the centre and add the broomed yeast mixture, salt and 1 teaspoon olive oil. You can add any other vegetable oil in place of olive oil.
Mix well with the flour and slowly make a soft dough by adding warm water as needed. I use almost 1/2 cup of water to make the dough.
It is necessary to knead the dough for 8 to 10 minutes to make it soft and pliable. Cover the dough and keep in a warm place for about 2 hours.
Let the dough rise and in the meantime make the stuffings. Take 200 gm of boneless chicken.
Marinate chicken pieces for 10 minutes with 1 teaspoon of vinegar, 1/2 teaspoon ginger-garlic paste, 1 teaspoon hot and sweet chilli sauce, 1 teaspoon hot chilli sauce and salt. I used sauces shown in the pictures. You can use your favourite sauce.
After 10 minutes transfer the chicken pieces to a piece of aluminium foil and place it in a steamer.
Fill.the steamer half with boiling water, cover and steam the chicken pieces for 10 minutes.
After 10 minutes remove from heat and let the pieces cool.
When the chicken pieces become cool, cut them in thin strips.
Now for some extra punch to the chicken add 1 teaspoon (or as you like)hot and sweet chilli sauce and 1 teaspoon roasted white sesame seeds. Mix well and keep aside.
For the pickled vegetables take 1/2 cup of vinegar, 3 tablespoon of sugar, 1/2 cup of water, 1/2 teaspoon of salt and 1 tablespoon of chilli flakes to a pan.
Bring to boil and cook until sugar dissolve completely. Remove from heat and let the mixture cool.
Clean and cut all the vegetables into juliennes. Also thinly sliced onion for laccha.
Take the vegetables except onions to a mixing bowl and add prepared vinegar mixture(cool).
With a fork mix well and keep in the refrigerator.
For the laccha onions add some red chilli powder and vinegar to the onions and mix well. Keep aside.
Make a spicy spread by mixing 2 tablespoon mayonese and 1 teaspoon hot chilli sauce. You can add tomato ketchup also in place of chilli sauce.
Now for the steam bun take out the dough which is now almost double in size.
Punch the dough and transfer to a dusted working surface and knead for 6-8 minutes.
Make a soft log and cut it into 10 parts.
Make round patties out of each part.
Take one patty and roll into 10 cm diameter slight oval thick roti or sheet.
Spread 2-3 drops of oil and fold it into half.
Keep the bun to a folded piece of baking paper.
Similarly roll all the buns in half moon shape.
Put steamer to stove top with water to boil.
Put some rolled buns to the steamer along with the baking paper.
Sprinkle some black seeds or kalonji on the buns, cover and steam for about 10 to 12 minutes.
My steam bun or bao is ready now. They will puff after steaming.
Like this steam all the buns in batches.
When the buns cool down or at the time of serving assemble everything and make beautiful looking delicious steam buns. At first spread some prepared mayo to the bun's cavity.
Stuff some steamed chicken pieces followed by pickled vegetables and laccha onion. Garnish with any herbs.
Serve them immediately with some more pickled vegetables and mayo spread.
