Ji Dan Bao Dan Cai Bao Egg And Cabbage Bun Recipes

CHOCOLATE BAO

Steps:

• For the bao starter: In a large mixing bowl, combine the flour, water, sugar and yeast. Let stand until puffed up and has bubbles on the surface, about 20 minutes.
• For the chocolate sauce: In a medium bowl, mix together the chips, butter and vanilla. Place the bowl over a barely simmering saucepan of water and stir until the chocolate has melted. Whisk in the cream until the mixture is smooth. Set aside to cool to room temperature.
• For the chocolate bao: In a large bowl, whisk together both flours, the cocoa powder, sugar, baking powder and salt. Add the flour mixture and oil to the starter and stir together while gradually adding 1/2 cup room temperature water. Stop adding water once the dough has come together enough to knead by hand. Dump the dough onto a lightly-floured surface and knead until you have a smooth, satiny dough, 3 to 4 minutes. Return the dough to the bowl and cover tightly with plastic wrap. Let the dough rise in a warm place until it has doubled in size, about 3 hours.
• Spray a stainless-steel steamer with vegetable oil cooking spray. Use your hands to roll the dough into a long log, about 2 inches wide and 12 inches long. Cut the log into 12 equal pieces. Place a few chocolate chips in the center of each dough piece and stretch the dough around the chips, pinching one end to form a ball. Place the ball seam-side down onto a wax paper square. Continue with the remaining pieces of dough.
• Gently lower the bao in batches into a prepared steamer. Steam for 10 minutes, then carefully remove and let cool under a kitchen towel.
• Serve warm with chocolate sauce for dipping.

BANH BAO

Steps:

• Mix pork, shallots, fish sauce, oyster sauce, and soy sauce together in a large bowl. Let mixture marinate in the refrigerator, about 30 minutes.
• Combine self-rising flour, milk, and sugar in another large bowl; knead until dough is smooth and no longer sticky. Cover dough with cheesecloth; let rest, about 5 minutes.
• Divide dough into 18 balls. Roll out each ball into a circle with a rolling pin on a floured work surface. Place a spoonful of the pork mixture in the center; top with 2 sausage slices and an egg quarter. Gather the edges of each circle together like a coin purse; twist and pinch to seal the bun.
• Cut waxed paper into eighteen 2-inch squares. Place each bun on a waxed paper square. Arrange 1 inch apart in a steamer; cover with lid.
• Steam buns until puffed up, about 30 minutes.

VEGAN TOFU BAO BUNS WITH PICKLED VEGETABLES RECIPE BY TASTY

Steps:

• Make the bao buns: Add the warm water, sugar, and yeast to a liquid measuring cup. Whisk to combine, then set aside to bloom, five minutes.
• In a large bowl, whisk together the flour, baking powder, and salt. Make a well in the center. Add the yeast mixture and vegetable oil to the well and stir with a wooden spoon until a soft dough begins to form. Transfer the dough to a clean surface and knead until smooth and elastic, about 3 minutes. Keep extra flour nearby in case the dough sticks to the surface or your hands. Shape into a ball.
• Lightly grease a clean large bowl with 1 tablespoon of sesame oil. Place the dough in the bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, about 2 hours.
• Meanwhile marinate the tofu: In a medium bowl, whisk together the scallions, ginger, garlic, sugar, five-spice, soy sauce, rice wine, and dark soy sauce.
• Add the tofu to a separate medium bowl and pour the marinade over. Cover with plastic wrap and marinate in the refrigerator for 1 hour.
• Make the pickled vegetables: Prepare the cucumber, red pepper, daikon, carrot, yellow pepper, and jalapeños and set aside while you make the brine.
• In a large pot or deep pan over high heat, combine the water, sugar, rice vinegar, and salt. Stir until the sugar dissolves, then bring the mixture to a boil.
• Add the vegetables the brine. Stir to submerge, then remove the pot from the heat. Let sit while you sear the tofu and bake the buns, about 1 hour, then drain.
• Once the bao dough has risen, turn it out onto a floured surface. Divide the dough in half, then cut each half into 2 ounce pieces. Roll each piece into a ball.
• Working 1 at a time, flatten a ball with your palm on a lightly floured surface. Use a small rolling pin or wooden dowel to roll the dough out to a 5-inch round. Brush the top with sesame oil, fold it in half, and transfer it to a square of parchment paper set on a baking sheet. Repeat with the remaining dough. Cover the bao buns with a kitchen towel and let rest for 10 minutes.
• Bring a pot of water to a boil and set a bamboo steamer on top. Working in batches, transfer a few of the folded dough rounds at a time to the steamer, making sure the buns are not too crowded. Cover the steamer and steam the buns for 8-10 minutes, until the buns puff up and form a skin on the outside. Very carefully, lift the lid and remove the buns from the steamer. Repeat with the rest of the buns, keeping the steamed buns warm as they finish by covering with a towel.
• Sear the tofu: Remove the tofu from the marinade and pat dry with paper towels. Reserve the marinade.
• Heat the vegetable oil in a large skillet over high heat. Add the tofu and sear on one side until deep brown in color, about 5 minutes. Flip and cook on the other side until deep brown, 5 minutes more. Remove the tofu from the pan.
• Pour the reserved marinade into the skillet on medium heat and reduce until thick and syrupy, about 5 minutes. Return the tofu to the pan and stir to coat with the glaze. Remove the pan from the heat.
• To serve, slather the inside of the bao buns with hoisin sauce, then add the pickled vegetables, glazed tofu, sliced scallions, and sesame seeds.
• Enjoy!

CAI BAO FILLING (VEGETABLE TOFU BUN FILLING, SESAME-FLAVORED)

Steps:

• Heat oil in a wok over high heat.
• Add onions, garlic, and a splash of the sesame oil and soy sauce.
• Stir fry for 1 - 3 minutes to bring out flavor.
• Add tofu and stir fry until golden. If cubes are too large, break them during frying.
• Add mushrooms and another splash of sesame oil and soy sauce. Stir fry for 3 - 5 minutes.
• Add remaining sesame oil, soy sauce, and the vinegar.
• Add the spinach immediately.
• Stir fry until spinach is well wilted, 4 - 10 minutes.