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2023-06-06T05:16:35Z

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old>Ben at 21:04, 19 March 2022

2022-03-19T21:04:09Z

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=Ingredients=
==Dough==
* 5 g instant yeast (~1.5-2 tsp)
* 4 C flour, plus extra for rolling
* 1.5 C lukewarm water
* 1 tsp sugar
==Filling Options (choose 1)==
===Carrot Ginger Beefless Beef===
* 1 12oz pack of Trader Joe’s Beefless Beef
* 2 tsp grated ginger (frozen works great)
* 8 oz baby carrots, food processed
* 1-2 C shitaake mushrooms, food processed
* 6 sprigs scallion, chopped
* 3 Tbsp olive oil
* 2 tsp sesame oil
* 2 tsp shaoxing wine (sub w/ cooking sherry)
* 1-2 tsp soy sauce, more to taste
* 1/4-1/2 tsp white pepper[[Bao#Notes| *]], ground
===Chicken Mushroom===
* 2 Tbsp peanut oil (sub canola)
* 1/3 C shallot, chopped (sub red onion)
* 2 large dried shiitake mushrooms, stemmed, reconstituted, and diced (1/4 C in the end)
* 1/4 C garlic chives, chopped (sub green onion, green part only)
* 1/2 tsp + 1-2 pinches salt
* 1/4 tsp white pepper[[Bao#Notes| *]], ground
* 1/2 tsp sugar
* 1 tsp fish sauce (sub soy sauce)
* 1 1/2 tsp oyster sauce (sub veg oyster sauce/hoisin sauce)
* 1 1/2 tsp sesame oil
* 2 tsp cornstarch
* 2 Tbsp egg white, lightly beaten (1-2 eggs)
* 6 oz boneless, skinless chicken thighs, coarsely ground or hand-chopped
* 2 Tbsp cilantro, coarsely chopped (leafy tops only)
* 1 1/2 tsp fresh ginger, minced (can use frozen cubes, throw into pan after sautéing shallots and mushrooms)
===Alternative Fillings===
# Palak tofu with peas and corn (where spinach is more coarse and not fully blended), can be mixed with food processed tofu to create a very nice filling.
=Instructions=
The general order here is as follows:
# [[Bao#Make the Filling|Make the filling]]
# [[Bao#Make the Dough|Make the dough]]
# [[Bao#Assemble|Assemble]] and proof
# [[Bao#Cook|Cook]]
==Make the Filling==
===Carrot Ginger Beefless Beef===
# Heat oil in pan over medium heat and cook ginger until thawed and slightly brown.
# Add grated carrot and shitake mushroom and cook until slightly soft.
# Add beefless beef and mix thoroughly.
# Add scallions, white pepper, shaoxing wine, sesame oil, and soy sauce. Adjust with additional seasonings if desired.
# Let cool to room temperature while making dough.
===Chicken Mushroom===
# Heat the oil in a skillet over medium heat. Add shallot, and cook 6-8 min–stirring frequently–until they start to caramelize. Add the mushroom, sprinkle in 1-2 pinches of salt, and cook 1-2 min, until fragrant. Remove from the heat, stir in the garlic chives. Set aside to cool completely.
# In a larger bowl, combine the cooled vegetables, chicken, cilantro, and ginger.
# In a small bowl, combine the remaining salt, pepper, sugar, fish sauce, oyster sauce, sesame oil, cornstarch and egg whites. Beat with a fork to blend well. Pour over the chicken and vegetable mixture, and combine thoroughly.
# Cover the filling with plastic wrap and set aside for 30 min, or refrigerate overnight, returning it to room temperature before assembling.
==Making the Dough==
# In large bowl, dissolve sugar in lukewarm water. Add instant yeast and stir to dissolve.
# Add flour to water. Knead in bowl, then on floured cutting board for 15 min.
# Place dough back in bowl, drape bowl with damp towel to prevent dough from drying (but don’t let towel touch dough) and prove at 75-80 F for 1 hr.
==Assemble==
# On the floured wooden cutting board, punch the proven dough back down gently with a few kneads. Add more flour if dough is too wet. Form a roll. With a knife, cut into 16 even pieces[[Bao#Notes| **]]. Roll each piece in dry flour, return them to bowl and cover with damp towel.
# Roll each dough ball into a pancake with edges as thin as possible, while keeping center about 5 mm thick.
# Use spoon to form a compact mound (~1 Tbsp[[Bao#Notes| **]]) of filling in center of dough.
# Gather and pinch edges of skin around filling (see [https://thewoksoflife.com/carrot-ginger-pork-buns/| here for video]).
# Let baos proof at room temperature for another 15 min before cooking.
Optional: freeze bao now to cook later.
==Cook==
===Steamed===
# Line bottom of bamboo steaming rack with silicon liners (sub silicon liners with rinsed and dried cabbage leaves).
# Bring water to boil in wok, making sure water level is not high enough to seep through bottom of rack.
# Place baos on cabbage leaves and steam rack in wok for 15-20 min, checking periodically to make sure water has not dried out.
# Baos are fully cooked when skin springs back instantly when poked.
Optional: If steaming frozen baos, cook for an extra 5-10 min.
===Pan-fried (Shengjian)===
# On medium-high heat, warm canola or sesame oil in a frying pan that has a lid. Add baos and cook for 3-5 min until bottoms are golden brown.
# Add 1/4 C water (careful of hot steam & spitting oil), cover with lid, and cook for additional 5-7 min. Add additional water if pan runs completely dry.
# Toss with sesame seeds and additional scallions to finish.

=Notes=
''*'' White pepper IS different from black pepper in both taste and appearance. You CAN replace white pepper with black pepper but white is preferred.

''**'' Each bao should be ~30-35g of dough (approximately golf ball size). The filling should be ~20-25g inside the bao.

Bao - Revision history

Niels: 1 revision imported

old>Ben at 21:04, 19 March 2022