A fancy dish, Mushroom Bao- a stuffing of mushrooms, onions and other flavourful spices in a fluffy steamed bite-sized bun are a must have for all!
MUSHROOM BAO
Ingredients
3 medium button mushrooms
4 medium portabello mushrooms
2 tsps oil
2 tbsps finely chopped garlic
1 tbsp finely chopped ginger
4-5 spring onion bulbs, finely chopped
Salt to taste
1 tsp soy sauce
1 tsp red chilli sauce
1 tsp oyster sauce
Crushed black peppercorns to taste
3 tbsps finely chopped spring onion greens
Ready-made bao dough
Paste
1½ tbsps corn starch
1 tsp coco powder
½ tsp soy sauce
½ tsp oyster sauce
Method
1. Thinly slice button and portabello mushrooms, roughly chop them. Set aside.
2. Heat oil in a non-stick pan, add garlic, ginger, spring onion bulbs, and sauté for 1-2 minutes.
3. Add the chopped mushrooms and sauté for 1-2 minutes. Add salt and mix well. Cook till the mushrooms are cooked completely and the moisture is evaporated.
4. Add soy sauce, red chilli sauce, oyster sauce, crushed black peppercorns and mix well.
5. Add chopped spring onion greens and take it off the heat. Transfer the mixture into a bowl and allow to cool to room temperature.
6. Divide ¾ of the dough into small portions of 20 grams each. Divide the rest into smaller portions of 4 grams each.
7. Shape the small portion of the dough into balls and roll them into small disc. Stuff it with a portion of the mushroom mixture and apply a little water on the edges.
8. Bring the edges to the centre and pinch to seal. Shape it like a mushroom head and set aside.
9. Shape the smaller portion of the dough into mushroom stems. Set aside.
10. In a bamboo steamer, place a few parchment papers and grease them with oil. Place the prepared bao on each. Cover and set aside to prove.
11. Meanwhile, add corn starch in a bowl. Add coco powder, soy sauce, oyster sauce and mix well. Add 1 tbsp water and mix well.
12. Apply the prepared corn starch paste on the mushroom bao heads.
13. Heat sufficient water in a steamer; steam the baos for 8-10 minutes. Take it off the heat.
14. For assembly, make a cross incision on the bottom of the mushroom head bao and attach the mushroom stem bao on it.
15. Add a little savoury biscuit crumbs on the serving plate; place the mushroom baos on it. Garnish with micro green and serve warm.
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