Mens_Health_UK_March_2017

30 M NS

To make eight buns, mix a 7g yeast sachet

with 75g warm water, 70g milk and 20g sugar

in a bowl. Leave for 10 minutes then mix in

250g plain flour and cover with clingfilm. Let

it rest for 30 minutes until it doubles in size.

Knead salt and oil into the dough before cutting

off 50g balls and rolling flat until 3mm thick.

Brush with oil, fold in half before laying on a tray

and leaving under clingfilm for 20 minutes to

rise. Now for the important bit. As the healthiest

way to cook, steaming is the closest you’ll come

to g uilt-free fast ca rbs. You’ll need a strong

source of steam, so fill a wide-bottomed skillet

(£110 lecreuset.co.uk) with 1cm of water

and bring to boil. Next, transfer the buns to

a bamboo steamer (£15 lakeland.co.uk) lined

with greaseproof paper and drop into the pan

to steam for 15 minutes. The delicate nature of

the buns – which become denser and toughen

up as they cool – means hands off until feeding

time. Plate up using traditional chopsticks

instead (£3 japancentre.com), take a bao,

and get ready to eat your fill.

BUNS OUT THE OVEN

30 MEN’S HEALTH

The idea that dumplings represent the u hy

Far Eastern fare is running out of steam

food-sta ll frequenters to become a fi x t g s

“Bao is a prime example of social media fuelling a foodie

phenomenon. Everyone wants bao now,” says Tom Moxon,

exec chef at Flesh & Buns. But behind the double-taps is a

streetfood filled with health benefits to take away.

Let MH help you rise to grandmaster bunmaker.

i) DUCK CONFIT

Cooking meat in its own fat might

not appeal to every health snob,

but confit really is the best way of

showing off meat’s flavour. And with

high levels of selenium boosting

your immune system, office flu

will be water off a duck’s back.

iv) ROAST BEEF

Gym bros in need of a post-workout

protein fix needn’t miss out. Each

bun packs around 26g plus naturally

occurring creatine for muscle

recovery. Once you’ve tried your

beef smothered in green chilli and

garlic, roasts will never be the same.

iii) SHIITAKE

Rehydrated shiitake are renowned

for their unique texture and earthy

flavour, making them an alternative

to meat that tastes just as good.

They’re also rich in the antioxidant

ergothioneine, which reduces your

risk of developing tumours.

ii) PORK BELLY

This classic filling is still first choice

for many chefs, and with fats from

unprocessed meats given the all-

clear on heart risks, you’re free to

pig out. In fact, pork belly is stuffed

with heart-helping B vitamins. Save

the scratchings for cheat day.

F ASTS FROM THE EAST

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Swerve the temptation of the burger

joint and put an oriental twist on filling

your buns. Steaming past its street

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To make eight buns, mix a 7g yeast sachet

with 75g warm water, 70g milk and 20g sugar

in a bowl. Leave for 10 minutes then mix in

250g plain flour and cover with clingfilm. Let

it rest for 30 minutes until it doubles in size.

Knead salt and oil into the dough before cutting

off 50g balls and rolling flat until 3mm thick.

Brush with oil, fold in half before laying on a tray

and leaving under clingfilm for 20 minutes to

rise. Now for the important bit. As the healthiest

way to cook, steaming is the closest you’ll come

to guilt-free fast ca rbs. You’ll need a strong

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BUNS OUT THE OVEN

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Cooking meat in its own fat might

not appeal to every health snob,

but confit really is the best way of

showing off meat’s flavour. And with

high levels of selenium boosting

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