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madbakerThis week's Resolution Recipe: Bao Buns with Spicy Tuna.
Buns:
2 cups flour
1 tsp salt
1 Tbsp sugar
1 tsp dry yeast
150 ml warm water
veg oil, for brushing
Tuna:
1/2 lb sushi-grade tuna
1 green onion, finely chopped
1 red chile, finely diced, with seeds (I was lazy and used a small spoonful of chile paste)
1/2" piece ginger, peeled and grated or minced
no garlic (Ha! I used... more.)
2 1/2 Tbsp soy sauce
1 tsp sesame oil
1 1/2 tsp sesame seeds
a small handful fresh cilantro, chopped
Whisk yeast into water and leave for 10 minutes to activate. Add the flour, salt, and sugar and knead with a mixer for 5 minutes. The dough should be lovely, shiny, and stretchy. Let rise for 1 hour, covered, in a warm place until doubled in size.
Cut out 5 4x4" squares of parchment paper and set on a baking sheet.
Roll the dough into a sausage shape and cut into 5 equal pieces. Roll out each one to a circle 1/4" thick and brush all over with oil. Brush a chopstick with oil too, then lay it in the center, fold over the dough to create a semicircle, and pull the chopstick out. Do this to all the pieces, cover, and let rest for 30 minutes until doubled.
Depending on the size of your steamer, steam as many buns as you can at a time without overcrowding them. They should take 5-6 minutes, until springy to touch.
While the buns are steaming, make the spicy tuna by mixing everything together. Snap open the steamed buns and fill them with the spicy tuna.
What worked: These were honestly much better than I expected. The bun texture was chewy but light, exactly as it should be. The recipe reads like a lot of work but it isn't; it was only a bit harried because I was juggling three simultaneous projects in the kitchen.
What didn't: I think I'd make these smaller to match restaurant size and divide into eight buns. Two apiece would be a decent dinner with a couple of veg sides like dry-fried green beans.
Will I make it again? Actually, yes. I might try the bao bun recipe with a ground turkey filling, or maybe even tackle char siu with pork shoulder. Mmm, barbecued pork buns.
Buns:
2 cups flour
1 tsp salt
1 Tbsp sugar
1 tsp dry yeast
150 ml warm water
veg oil, for brushing
Tuna:
1/2 lb sushi-grade tuna
1 green onion, finely chopped
1 red chile, finely diced, with seeds (I was lazy and used a small spoonful of chile paste)
1/2" piece ginger, peeled and grated or minced
no garlic (Ha! I used... more.)
2 1/2 Tbsp soy sauce
1 tsp sesame oil
1 1/2 tsp sesame seeds
a small handful fresh cilantro, chopped
Whisk yeast into water and leave for 10 minutes to activate. Add the flour, salt, and sugar and knead with a mixer for 5 minutes. The dough should be lovely, shiny, and stretchy. Let rise for 1 hour, covered, in a warm place until doubled in size.
Cut out 5 4x4" squares of parchment paper and set on a baking sheet.
Roll the dough into a sausage shape and cut into 5 equal pieces. Roll out each one to a circle 1/4" thick and brush all over with oil. Brush a chopstick with oil too, then lay it in the center, fold over the dough to create a semicircle, and pull the chopstick out. Do this to all the pieces, cover, and let rest for 30 minutes until doubled.
Depending on the size of your steamer, steam as many buns as you can at a time without overcrowding them. They should take 5-6 minutes, until springy to touch.
While the buns are steaming, make the spicy tuna by mixing everything together. Snap open the steamed buns and fill them with the spicy tuna.
What worked: These were honestly much better than I expected. The bun texture was chewy but light, exactly as it should be. The recipe reads like a lot of work but it isn't; it was only a bit harried because I was juggling three simultaneous projects in the kitchen.
What didn't: I think I'd make these smaller to match restaurant size and divide into eight buns. Two apiece would be a decent dinner with a couple of veg sides like dry-fried green beans.
Will I make it again? Actually, yes. I might try the bao bun recipe with a ground turkey filling, or maybe even tackle char siu with pork shoulder. Mmm, barbecued pork buns.
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Date: 2022-10-31 12:20 pm (UTC)