Ingredients for the bao buns

  • 500 g flour, type 405
  • 260 g water
  • 25 g yeast
  • 5 g baking powder
  • 10 g salt
  • 50 g sugar
  • 25 g butter
  • 4 whole figs

To prepare the bao buns

Knead all of the ingredients up to and including butter to form a smooth dough and leave to rest for 2 hrs. Divide into 4 portions and roll out so that the peeled fig fits inside and can be completely covered. Leave to rise for 1 hr. Steam in the combi-steam cooker for 7 mins. at 100 °C.

Ingredients for the vanilla custard

  • 200 ml cream
  • 2 egg yolks
  • 30 g sugar
  • 2 vanilla pods, seeds scraped out

To prepare the vanilla custard

Bring the cream and vanilla to the boil and leave to infuse for 10 mins. Gently beat the egg yolks and sugar in a bain-marie and then add the hot cream. Stir with a rubber spatula until the mixture thickens. Transfer the custard to a cold bowl and leave to cool.

Ingredients for the vanilla vinegar broth

  • 100 g sugar
  • 1 vanilla pod, seeds scraped out
  • 100 g Chardonnay vinegar
  • 50 g water

To prepare the vanilla vinegar broth

Bring the water, sugar and vanilla to the boil, leave to cool. Season to taste with the vinegar.

Ingredients for the fig leaf oil

  • 150 g fig leaves
  • 100 ml sunflower oil

To prepare the fig leaf oil

Mix the fig leaves and oil in the Thermomix for 8 mins. at 80 °C. Pass through a sieve.

Cover the hot bao buns with the vanilla custard and sprinkle with the poppy seeds. Serve in the centre of the plate. Pour the vanilla vinegar broth all around and add a drizzle of fig leaf oil.