Bánh Bao Chiên with Quail Eggs
85% chuẩn vị · Vietnamese
A delightful variation of Bánh Bao Chiên, this version incorporates a whole quail egg inside each bun along with the traditional pork and shrimp filling, adding an extra layer of richness and surprise.
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
- Tapioca starch200g
- All-purpose flour100g
- Active dry yeast5g
- Sugar1 tbsp
- Warm water150ml
- Ground pork200g
- Shrimp, peeled and deveined80g
- Quail eggs, hard-boiled and peeled8
- Wood ear mushrooms, rehydrated and finely chopped20g
- Glass noodles, soaked and chopped15g
- Shallots, minced1 tbsp
- Fish sauce1 tbsp
- Black pepper1/2 tsp
- Vegetable oilfor frying
Các bước
- 1
Activate yeast and make the dough as per the classic Bánh Bao Chiên recipe (Steps 1 & 2).
- 2
Prepare the filling: In a bowl, combine ground pork, chopped shrimp, wood ear mushrooms, glass noodles, minced shallots, fish sauce, and black pepper. Mix well.
- 3
Assemble the buns: Divide the dough into 8 equal portions. Flatten each portion into a circle. Place a portion of the filling in the center, make an indentation, and place one peeled quail egg into the indentation. Carefully wrap the dough around the filling and quail egg to form a sealed bun.
- 4
Fry the buns: Heat vegetable oil in a deep pot or wok to 350°F (175°C). Carefully fry the buns in batches, turning occasionally, until golden brown and crispy on all sides (about 5-7 minutes per bun).
- 5
Drain and serve: Remove the fried buns from the oil and drain on paper towels. Serve hot.
