Breaded mozzarella gua bao
2
Folded steamed buns filled with breaded mozzarella, quick pickles and rice-vinegar mayonnaise.
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Wheat flour|150|g
Dry baker's yeast|4|g
Salt|0.5|tsp
Brown sugar|20|g
Neutral oil|1|tbsp|for the dough
Baking soda|0.5|tsp
Warm water|40|ml
Warm milk|35|ml
Grated carrot|30|g
Grated radish|30|g
Noa cucumber|30|g ~ Cucumber|30|g
White vinegar|50|ml
Salt|0.5|tsp|for the marinade
Brown sugar|1|tbsp|for the marinade
Egg yolk|1|pcs
Salt|0.5|tsp|for the mayonnaise
Pepper|0.5|tsp
Strong mustard|1|tbsp
Rice vinegar|1|tbsp
Neutral oil|150|ml|for the mayonnaise
Mozzarella|60|g|about 0.5 ball
Wheat flour|30|g|for breading
Egg|1|pcs
Panko breadcrumbs|50|g ~ Breadcrumbs|50|g
Frying oil|300|ml|indicative quantity
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Mix the flour, yeast, salt, brown sugar, oil, baking soda, warm water and warm milk.
Knead for 8 minutes, until the dough is soft and smooth.
Cover and leave to rise for 1 hour at room temperature.
During the first rise, mix the white vinegar, salt and brown sugar for the marinade.
Add the grated carrot and grated radish to the marinade, then refrigerate.
Slice the cucumber into thin rounds and refrigerate.
Whisk the egg yolk, salt, pepper, strong mustard and rice vinegar.
Drizzle in the oil while whisking to emulsify the mayonnaise.
Refrigerate the mayonnaise, ideally in a piping bag or freezer bag.
Degas the dough, divide it into 4 pieces and shape into oval disks.
Very lightly oil one side of each disk, then fold without pressing.
Place the bao on perforated baking paper in a steamer basket.
Leave to rise for another 1 hour in the steamer basket with the lid on.
Cut the mozzarella into thick slices and pat them very dry.
Coat each slice in flour, then beaten egg, then breadcrumbs.
Fry the breaded mozzarella in hot oil until golden, then drain.
Steam the bao for 10 to 12 minutes, then rest for 5 minutes with the lid slightly open.
Drain the carrot and radish pickles.
Fill each bao with cucumber rounds, breaded mozzarella, pickles and mayonnaise.
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Avoid opening the steamer during cooking to keep the bao puffed.
Pat the mozzarella dry before breading to reduce splattering during frying.
Drain the pickles just before assembling so the buns do not get soggy.
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bao
gua bao
vegetarian
mozzarella
pickles
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Medium
Recommended steam ~ microwave
Keep cold if delayed
By hand ~ Cutlery
Medium
Mild
Long
Bun stays softer when reheated with steam
Carry the mayonnaise separately if possible
