1-2 Pigeon Breast
3g instant yeast
3g baking powder
170ml water, lukewarm
In a bowl mix together all your dry bun ingredients. Slowly add the water, stirring until the mixture becomes smooth and lump free, but not too runny.
Cover with a damp tea towel and put in a warm place to prove (approx 1 hour)
Divide the dough evenly and roll into small balls (remember it will raise when cooked so will double in size again).
Roll the middle of the ball flat and lightly oil one side. Fold into the split bun shape with the oiled side on the inside (stops the dough sticking to itself).
Place on a folded strip of baking paper and place into your steamer until big and fluffy!
While the buns steam, fry the pigeon breasts (best served with a little pink in the middle still).
Cut into strips.
Take the buns out and add a bit of pigeon, rocket and jam to each one.