Traditional Bánh Bao Chay

Nguyên liệu

• All-purpose flour3 cups
• Sugar1/4 cup
• Active dry yeast2 tsp
• Warm water1 cup
• Vegetable oil2 tbsp
• Salt1/2 tsp
• Mung beans (split, yellow)1 cup
• Dried shiitake mushrooms1/4 cup
• Taro root (optional)1/2 cup, diced
• Shallots2, minced
• Soy sauce2 tbsp
• Vegetarian oyster sauce1 tbsp
• Black pepper1/2 tsp
• Cooking oil1 tbsp
• Banana leaves or parchment paperfor lining

Các bước

1. 1

   Prepare the dough: In a large bowl, combine flour, sugar, and yeast. Gradually add warm water and vegetable oil, mixing until a shaggy dough forms. Knead on a floured surface for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.

2. 2

   Prepare the filling: Soak mung beans in water for at least 2 hours or overnight. Drain and steam until tender. Soak dried shiitake mushrooms in warm water until rehydrated, then mince. If using taro, peel and dice it. Sauté minced shallots in cooking oil until fragrant. Add minced mushrooms, diced taro (if using), cooked mung beans, soy sauce, vegetarian oyster sauce, and black pepper. Stir-fry until well combined and the mixture is slightly dry. Let cool.

3. 3

   Assemble the bánh bao: Punch down the risen dough and divide it into 4 equal portions. Roll each portion into a flat circle. Place a generous amount of filling in the center of each circle. Gather the edges of the dough upwards and pinch to seal, forming a round bun shape. Ensure it's tightly sealed.

4. 4

   Steam the bánh bao: Line a steamer basket with banana leaves or parchment paper. Place the assembled buns in the steamer, ensuring they have space between them. Steam over high heat for 20-25 minutes, or until the buns are cooked through and firm.

5. 5

   Serve hot.