Gorgonzola Aioli Bao Burger - flour

Method

• In a large bowl, mix together the flour, salt and sugar in a large bowl. Dissolve the yeast and a pinch of salt into warm water. Add it to the flour mix together with the milk, oil, vinegar and 200ml of water. Mix it all together to a dough, and if you see it fit, add a little extra water.
• When you get the dough ready, get it on to a lightly floured work surface and use a good 10-15 minutes to knead it until it feels smooth. Proceed to place it in a lightly oiled bowl, cover with a damp cloth and leave it there to rise for about 2 hours, or until it has doubled in size.
• Flatten the dough with your hands on a clean work surface. Sprinkle over the baking powder and knead for about 5 minutes. Roll out the dough and cut into 3-4 pieces. Using the palm of your hand, roll each piece of dough into a ball and leave it to rest for about 2-3 minutes.
• Transfer the prepared buns to a steamer lined with baking paper, and heat some water in a pot over medium heat. Put the steamer over the pot and steam the buns for 20 mins until puffed up.
• In a small bowl (or a food processor, if you have one), mash the garlic, mayonnaise, and Gorgonzola together until well combined. Set aside.
• Lastly, the patty step is the easiest, because we think the patty should not be tempered with at all. Frankly, that's what we generally think. The flavor of the patty should only be credited to the quality of the meat, so please go to your butcher and get a good lamb minced. At home, just form the patties with your hands according to the sizes of the bao buns you made. Cook on the pan to your desired degree of doneness, about 3 minutes per side for medium-well. Before putting them on the buns, distribute the hoisin sauce on the insides of the buns and sprinkle with some onions and arugula for that little crunch.