BAO BUN: spot on recipe!
1 tbsp active dry yeast
4 tbsp sugar, 2 TB for yeast 2 for dry
1/2 cup warm milk or half and half
2 tbsp oil
2 tbsp oil
2 1/2 cups AP flour
1/2 tsp baking powder
1/4 tsp salt
1/2 tsp baking powder
1/4 tsp salt
MAKE THE DOUGH: I use my electric stand mixer with a dough hook but you can do the kneading by hand.
Heat water to 100F-110F and add it to a container (i just a 2 cup measuring cup) with the yeast and 2 TB sugar and let the yeast proof for a few minutes.
Heat the milk to just room temp and add the milk as well as the oil to the yeast/water/sugar container.
Combine the dry ingredients in a mixing bowl and then add the wet mixture.
Time to knead, if you don't have stand mixer like a kitchenAid with a dough hook you can hand knead for 4-5 minutes or until the dough becomes smooth.
If you have a stand mixer just add everything into the mixer bowl and with the dough hook let the machine go on medium-low for 4-5 minutes.
Once kneading is done, scrape the bowl and give a quick rounding of the dough and place back into the bowl and cover with plastic wrap and let 3x in a warm proofing place around 2 hours.
I use the proofing selection in my oven and it worked perfectly.
Once the 2 hours or x3 proofing has happened it is time to punch the dough down and roll it out to 1/4" thick.
I found being consistent with the dough an issue and next time i want to make a 1/4" jig to help roll the dough out evenly which causes the bao buns to be different sizes.
Now that you have the dough rolled out to 1/4" thick take some oil and smooth over the top of the dough.
Next, use a round cutter 3 1/2" diameter to cut circles out of the dough.
I used a round glass bowl that was 4 1/2" diameter and was a bit too big, size matters but the bao buns were still great and cooked at the same amount of time.
Any dough left behind can be re-rolled out to make more rounds.
Take the dough rounds and fold them over and give a light press at the fold and then place them on a parchment covered baking sheet to rise for 30 minuets.
Once the 30 minutes has passed and the bao buns have proofed and gotten bigger it's time to steam them.
I used a large bamboo steaming basket with a parchment paper that i cut small diamonds out to help the steam thru.
I used a wok with some water in the bottom and then placed the steam basket in the wok to do the steaming.
Place a few of the bao buns into the steamer basket and steam for 8 minutes.
Remove the basket from the wok and let rest 2-3 minutes before removing the buns and placing onto a wire rack to cool.
NOTE: I didn't let the buns rest for the beginning batches and they came out fine but the ones that i let rest looked a bit fluffier.
Once the buns have cooled they are ready to serve.
DINNER SERVED:
Bao Buns
Glazed Tofu
Pickled cucumber, carrot, dikaon, jalapeno (brine: water, sugar, rice vinegar, salt)
Sauteed in wok cabbage - cabbage, ginger, sesame oil, soy sauce
Sauteed in wok zucchini - zucchini, ginger, garlic, oyster sauce, sesame oil
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SECOND BATCH - LOVED
SAUCE
2 TB honey
2 TB brown sugar
3 TB soy sauce
2 TB
1 TB rice wine vinegar
FILLING
8 oz tofu pressed and small rectangle cubes
oil cooking - i used avocado oil
1 small zucchini sliced
1 small onion sliced
1 thumb sized piece of ginger - peeled and minced
3 cloves garlic - peeled and minced
1 chilli minced- used jalapeno
3 cloves garlic - peeled and minced
1 chilli minced- used jalapeno
2 green onions - chopped to your taste
6 oz Omni Plant based Pork strips
(or any other plant base strip products like Buttlers Soy Curls or just all tofu)
https://us.omnifoods.co/product/omni-pork-style-strips/
MAKE
in a hot wok or castiron pan with oil in it add the tofu and fry to help get a small sear to help the tofu from breaking up.
Next add in the onion and zucchini and cook for a few minutes to soften the onions and zucchini.
Add the garlic/ginger/chilies into the pan, add more oil to drop the aromatics into the pan with out sticking. Saute for a few minutes.
Once the aromatics have sauteed add "pork" strips and let them heat up for a few minutes (according to package).
Finally, add the sauce and mix through and let simmer a few minutes.
Once the sauce is mixed thru and a bit of caramelization/reduction from the sauce the mix is ready to use in the bao buns.
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