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