Sunday, July 29, 2012

Shanghai Mixed Vegetable Bao

Seriously, I've never had these baos/buns before, but the idea struck me when I went to Din Tai Feng for lunch, and had their mixed vegetable appetizer. I decided that the mixed vegetable appetizer was so awesome, that it would make an awesome bao

And so I did it, I made the mixed vegetable appetizer and stuffed it in a bao. Pure genius I think, pure genius! That's pretty much all I have to say right now, while I swim in this awesome bao-ness. :)



Ingredients for Bao skin
  • 8g instant dry yeast
  • 160ml lukewarm water
  • 280g low-protein flour (Hong Kong flour)
  • 100g wheat starch
  • 90g icing sugar
  • 30g vegetable oil
Ingredients for Bao filling
  • 4 large dried shiitake mushrooms, soaked in warm water then sliced
  • 120g minced pork
  • 2 small packets mung bean vermicelli, soaked in warm water
  • approx. 30g dried black fungus, soaked in warm water
  • [optional] 1/4 cup warm water 
Seasoning for Bao filling
  • 3 tablespoons Chinese black vinegar
  • 4 tablespoons soy sauce
  • 2 tablespoons sesame oil
  • 1 tablespoon sugar
  • 1/2 teaspoon white pepper powder


Method
  • In a bowl, mix the warm water and yeast, then set aside this mixture for 10 minutes. 
  • After this time, the mixture should be frothy. Add the low-protein flour, wheat starch, icing sugar and oil.

  • Knead this mixture for about 10 minutes, until a smooth dough is formed.
  • Cover with a plastic sheet, and let rise for between 40 minutes to an hour, until the dough has doubled in size.


  • In a heated pan, add oil and fry the minced pork until half cooked.
  • Add shiitake mushrooms, and fry until fragrant. 


  • Add mung bean vermicelli and black fungus. Fry until the vermicelli is tender and cooked. (Add water if needed.)
  • Add the ingredients for seasoning, and fry until evenly mixed. 


  • Cut out 16 3"x3" squares of wax paper.
  • When the dough mixture has doubled in size, punch down the dough mixture, and divide the dough mixture into 16 equal portions.
  • Roll out each portion into a flat and round piece of dough.
  • Place about 2 tablespoons of filling in the middle of the dough, and pinch the corners to seal.
  • Do the same for the remaining 16 portions.


  • Steam the buns in a steamer for about 10 minutes.
  • Serve and enjoy!







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