Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup warm water
- 1/4 cup vegetable oil
- 2 tablespoons dry active yeast
- 1/2 pound ground pork
- 1/2 cup diced mushrooms
- 1/4 cup diced onion
- 1 tablespoon minced garlic
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil
- Salt and pepper to taste
Special Equipment Needed:
- Large mixing bowl
- Measuring cups
- Measuring spoons
- Wooden spoon
- Rolling pin
- Steamer
- Frying pan
Step-by-Step Instructions:
1. In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
2. In a separate bowl, mix together the warm water, vegetable oil, and dry active yeast. Let the mixture sit for 10 minutes until it becomes foamy.
3. Add the yeast mixture to the dry ingredients and mix until a dough forms. Knead the dough for 5 minutes until it is smooth and elastic.
4. Cover the dough with a damp cloth and let it rise for 1 hour.
5. In a frying pan, heat 2 tablespoons of vegetable oil over medium heat. Add the ground pork, mushrooms, onion, garlic, soy sauce, and sesame oil. Cook for 5 minutes until the pork is cooked through. Season with salt and pepper to taste.
6. Divide the dough into 12 equal pieces. Roll each piece into a ball and flatten it into a disc. Place a spoonful of the pork and mushroom filling in the center of each disc.
7. Fold the edges of the dough up and around the filling to form a bun. Place the buns in a steamer and steam for 15 minutes.
Time:
Preparation Time: 1 hour and 30 minutes
Cooking Time: 15 minutes
Temperature: Medium heat
Serving Size: 12 buns
Nutritional Information (per serving):
Calories: 250
Fat: 11g
Carbohydrates: 25g
Protein: 11g
Substitutions for Ingredients
- Ground pork can be substituted with ground chicken or beef.
- Mushrooms can be substituted with diced bell peppers or zucchini.
- Soy sauce can be substituted with tamari or coconut aminos.
Variations:
- The filling can be varied by adding different vegetables such as carrots, celery, or snow peas.
- The buns can be filled with different types of meat such as beef, chicken, or shrimp.
Tips and Tricks:
- Make sure to knead the dough for at least 5 minutes to ensure a smooth and elastic texture.
- The buns can be steamed in a bamboo steamer for a more authentic flavor.
Storage Instructions:
Bánh Bao can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Bánh Bao can be reheated in the microwave or steamer for 2-3 minutes.
Presentation Ideas:
Bánh Bao can be served on a platter with a variety of dipping sauces such as soy sauce, hoisin sauce, or chili sauce.
Garnishes:
Bánh Bao can be garnished with sesame seeds, chopped scallions, or cilantro.
Pairings:
Bánh Bao pairs well with a variety of side dishes such as steamed vegetables, fried rice, or noodles.
Suggested Side Dishes:
- Steamed vegetables
- Fried rice
- Noodles
Troubleshooting Advice:
- If the dough is too sticky, add more flour.
- If the dough is too dry, add more water.
Food Safety Advice:
- Make sure to cook the pork thoroughly before filling the buns.
- Make sure to store the buns in an airtight container in the refrigerator.
Food History:
Bánh Bao is a traditional Vietnamese steamed bun filled with pork and mushrooms. It is believed to have originated in the 19th century during the French colonial period.
Flavor Profiles:
Bánh Bao has a savory and slightly sweet flavor due to the combination of pork, mushrooms, and sugar.
Serving Suggestions:
Bánh Bao can be served as an appetizer or as a main dish. It can also be served with a variety of dipping sauces such as soy sauce, hoisin sauce, or chili sauce.
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Region: Vietnamese