Mr.Satvik (BCTCA 6th sem) is a dedicated and diligent, young aspirant who is exceptionally good at his culinary arts.IIHMCA has selected him as the Chef of the Day.
Ingredients:
Dough
- 500 gms Refined flour
- 8 gms Baking powder
- 150 ml Milk
- 12 gms Instant yeast
- 12 ml Vegetable oil
- 75 gms Sugar
- 5 gms Salt
- 150 ml Water
Filling
- 400 gms Pork mince
- 50 gms Onions, chopped
- 30 gms Mushrooms, chopped
- 12 ml Fish sauce
- 10 ml Oyster sauce
- 5 gms Sugar
- 5 gms Black Pepper
- 8 gms Salt
- 3 nos Pork sausages, thinly sliced
- 4 nos Eggs, boiled and cut into 4
For steaming
- 2 lits Water, for steaming
- 12 ml Rice wine vinegar
- 5 gms Salt
Method of preparation:
- Make the dough: Add flour and baking powder to a bowl and mix.
- Heat the milk until warm. Add yeast and mix. Let the mixture sit for 10 minutes until it foams. Add the vegetable oil and sugar and stir until combined.
- Add the warm milk gradually to the flour and combine with your hands. Once all the ingredients come together, dump the dough onto a floured surface and knead for 10 minutes.
- If the dough is poked, and it slowly springs back at you. Once done, transfer it to an oiled bowl and cover with a towel. Let it rise in a warm place for an hour.
- While the dough is rising, prepare your other ingredients. Boil your eggs and cut into 4 pieces. Slice your sausages. Set aside.
- Make the pork filling: Combine pork mince, chopped mushrooms, chopped onions, fish sauce, oyster sauce, salt, pepper, and sugar. Mix until just combined. Divide the pork filling into 16 equal, round pieces and set aside.
- Once the dough is finished proofing, divide it into 16 equal pieces. Roll out each piece into a thin circle that is 4-4.5 inches in diameter. The outer edges should be thinner than the center. Make sure the center is not too thin.
- Add 1 piece of pork filling, 1 piece of sausage, and 1 egg piece to the center of the filling. Envelop the filling with the outer edges of the dough. Fold and crimp the dough until it completely covers the filling. Place each bao on a piece of parchment paper.
- For Cooking the buns: Prepare steamer pot. Bring water to a simmer and add a dash of salt and rice wine vinegar. Make sure to sustain a consistent simmer throughout this process.
- Steam the banh baos for 15-17 minutes. Make sure there is at least 1 inch of space between each bao since they will expand.
- Once the steaming is complete, take them out on to a baking tray, greased with oil, give each baos egg wash and place it in a preheated oven at 180 C. Bake for 10 mins or till the top crust turns golden brown.
- To serve the Banh Baos: Once the baos are baked, shift them gently on to a service plate and serve it with chili garlic sauce.