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2026-07-21 16:50:58 +02:00
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+Breaded mozzarella gua bao
+2
+Folded steamed buns filled with breaded mozzarella, quick pickles and rice-vinegar mayonnaise.
+---
+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
+---
+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.
+---
+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.
+---
+bao
+gua bao
+vegetarian
+mozzarella
+pickles
+---
+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