Baked Mushroom BaoPosted on Dec 14, 2011 | 61 comments
Baked Mushroom Bao
These baked mushroom bao are dim sum quality and easier than they look to make. Store extras in an air-tight container in the freezer for a quick, reheatable snack.
Author: Adapted from Daring Cooks
Recipe Type: Appetizer
Yield: Makes 12 buns
- ¼ cup sugar
- ½ cup warm water
- 2½ teaspoons active dried yeast
- 2 cups flour
- 1 egg, slightly beaten (plus another for egg wash, if desired)
- 3 tablespoons vegetable oil
- ½ teaspoon salt
- ½ tablespoon vegetable oil
- ¼ cup finely diced onion or shallot
- 5½ cups finely chopped mixed mushrooms (I used white button and shitake)
- 1 tablespoon dark soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon hoisin
- 1 teaspoon sesame oil
- ¼ cup vegetable stock
- 1 teaspoon cornflour
For the Dough:
- Put the sugar and warm water in a bowl and mix until the sugar has dissolved. Add yeast and allow to rest for 10 to 15 minutes, until frothy.
- Sift flour into a large bowl.
- Add yeast mixture, egg, oil, and salt and stir.
- Bring the flour mixture together with your hands. The dough will be very sticky at first.
- Place dough on a floured surface and knead for approximately 10 minutes, until the dough becomes smooth and slightly elastic.
- Place in a lightly oiled bowl and cover with a damp cloth. Allow to rise until doubled in size, 1 to 2 hours depending on weather conditions.
For the Mushroom Filling:
- Heat the vegetable oil in a wok or pan over medium-high heat.
- Add the onion and sauté until soft, 1 to 2 minutes.
- Add the mushrooms to the pan. Cook until they have rendered down and most of the liquid has evaporated.
- Stir in the soy sauce, fish sauce, hoisin, and sesame oil, cook for another few minutes.
- Mix cornflour and stock together until smooth and add to the mushroom mixture.
- Stir well and keep cooking until the mixture thickens, 1 or 2 minutes.
- Remove mixture from wok/pan and place in a bowl to cool. Set aside until ready to use.
To Assemble and Serve:
- Preheat oven to 200º C/392º F
- Once dough has doubled in size knock back and divide in to 12 portions and shape in to round balls.
- Use a rolling pin, roll out to approximately 2 inches in diameter. Pick the piece of dough up and gently pull the edges to enlarge to about 3 inches. (Doing this keeps the dough slightly thicker in the center and prevents the tops from splitting when baking.)
- Place a good sized tablespoon of filling in the center of the dough circle.
- Gather the edges and seal your bun.
- Place the bun seal side down on your baking tray. Continue with rest of dough.
- Once all buns are complete brush surface with an egg wash, if desired.
- Put in the oven and bake for 15 minutes, or until golden brown.
Parve, Vegan, and Vegetarian with kosher/vegetarian fish sauce