Bánh Bao Chay with Jicama and Mushroom Filling
80% chuẩn vị · Vietnamese
A creative variation of Bánh Bao Chay featuring a refreshing and slightly crunchy filling of jicama, wood ear mushrooms, and tofu, offering a different texture and flavor profile.
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
- Sugar1/4 cup
- Active dry yeast2 tsp
- Warm water1 cup
- Vegetable oil2 tbsp
- Salt1/2 tsp
- Firm tofu1/2 block, crumbled
- Jicama1 cup, julienned
- Dried wood ear mushrooms1/4 cup
- Shallots1, minced
- Soy sauce2 tbsp
- Vegetarian mushroom seasoning1 tsp
- Black pepper1/2 tsp
- Cooking oil1 tbsp
- Green onions2, chopped (for garnish and filling)
- Banana leaves or parchment paperfor lining
Các bước
- 1
Prepare the dough: Follow the same steps as the Traditional Bánh Bao Chay recipe for making and rising the dough.
- 2
Prepare the filling: Soak wood ear mushrooms until rehydrated, then finely chop. Sauté minced shallots in cooking oil until fragrant. Add chopped wood ear mushrooms and cook for 2 minutes. Add crumbled tofu, julienned jicama, soy sauce, vegetarian mushroom seasoning, black pepper, and half of the chopped green onions. Stir-fry until jicama is slightly tender-crisp and the mixture is well combined. Let cool.
- 3
Assemble the bánh bao: Divide the dough into 4 portions. Flatten each portion, fill with the jicama-mushroom mixture, and seal into a round bun.
- 4
Steam the bánh bao: Line a steamer basket with banana leaves or parchment paper. Place the buns in the steamer and steam over high heat for 20-25 minutes.
- 5
Garnish with remaining chopped green onions and serve hot.
