Bánh Bao Xá Xíu with Shiitake and Jicama
80% chuẩn vị · Vietnamese
A flavorful variation of Bánh Bao Xá Xíu, incorporating the earthy notes of rehydrated shiitake mushrooms and the crisp texture of jicama into the char siu pork filling for added complexity and moisture.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- All-purpose flour3 cups
- Active dry yeast2.5 tsp
- Sugar1/4 cup
- Baking powder1 tsp
- Pork shoulder1 lb
- Dried shiitake mushrooms1/4 cup
- Jicama, peeled and diced1/2 cup
- Char siu sauce1/4 cup
- Soy sauce2 tbsp
- Hoisin sauce1 tbsp
- Sesame oil1 tsp
- Garlic powder1 tsp
- Five-spice powder1/2 tsp
- Vegetable oil2 tbsp
- Shallots, minced2 tbsp
- Quail eggs, hard-boiled and peeled8
- Water1.5 cups (for soaking and cooking)
- Salt1 tsp
- Black pepper1/2 tsp
Các bước
- 1
Soak mushrooms: Soak dried shiitake mushrooms in warm water for 30 minutes until softened. Squeeze out excess water, remove stems, and dice the caps.
- 2
Prepare filling: Dice pork shoulder. In a bowl, combine pork, diced shiitake, diced jicama, char siu sauce, soy sauce, hoisin sauce, sesame oil, garlic powder, five-spice powder, salt, and pepper. Marinate for at least 30 minutes.
- 3
Cook filling: Heat vegetable oil in a pan over medium-high heat. Sauté minced shallots until fragrant. Add marinated pork mixture and cook until browned and cooked through. Add a splash of water if needed to create a sauce. Simmer until thickened. Let cool completely.
- 4
Prepare dough: Follow steps 3-5 from the 'Classic Bánh Bao Xá Xíu' recipe for making the dough, first proofing, and shaping the buns with the new filling and quail eggs.
- 5
Second proofing: Cover shaped buns and let rest for 20-30 minutes.
- 6
Steam the buns: Steam over medium-high heat for 12-15 minutes. Do not open steamer early.
- 7
Serve warm.
