Taiwan and modern Asian cafés

Crispy mushroom bao

Name: Crispy mushroom bao
Total time: 2 h
Yield: 4 servings
Cuisine: Modern Asian
Ingredients: 2 1/4 cups divided maida (all-purpose flour, plain flour); 1 tsp instant dry yeast; 1 tbsp sugar; 3/4 tsp baking powder; 2/3 cup lukewarm for the dough plus 1/4 cup for the batter water; Cooking oil (vegetable oil), for frying (about 3 tbsp absorbed), plus 1 tsp; 3/4 tsp divided salt; 300 g thickly sliced button mushroom; 1/3 cup cornflour (cornstarch); 1/4 tsp black pepper; 3 tbsp hoisin sauce; 2 tsp soy sauce; 1 tbsp red chilli sauce; 1/2 cut into sticks cucumber; 1 stalk sliced spring onion (green onion, scallion); 3 tbsp roasted and crushed peanuts; a few sprigs coriander leaves (cilantro)

Crunchy mushrooms in a soft white bun. Pork belly is not invited.

120 minTime

13 gProtein each

mediumSpice

The folded bun2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

511kcal

13 gprotein

4 gfibre

120minutes

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Ingredients

Maida (all-purpose flour, plain flour)2¼ cups, divided

Instant dry yeast1 tsp

Sugar1 tbsp

Baking powder¾ tsp

Water⅔ cup lukewarm for the dough, plus 1/4 cup for the batter

Cooking oil (vegetable oil)for frying (about 3 tbsp absorbed), plus 1 tsp

Salt¾ tsp, divided

Button mushroom300 g, thickly sliced

Cornflour (cornstarch)⅓ cup

Black pepper¼ tsp

Hoisin sauce3 tbsp

Soy sauce2 tsp

Red chilli sauce1 tbsp

Cucumber½, cut into sticks

Spring onion (green onion, scallion)1 stalk, sliced

Peanuts3 tbsp, roasted and crushed

Coriander leaves (cilantro)a few sprigs

Method

6 steps

1Mix 250 g maida with the yeast, sugar, baking powder and a pinch of salt. Add 2/3 cup water and 1 tsp oil, knead 8 minutes, cover and prove 1 hour.
2Divide into 8, roll into ovals, brush with a little oil and fold over a strip of parchment. Rest 20 minutes, then steam 10 minutes and wait 3 minutes before opening.
3Whisk the remaining maida, cornflour, pepper, remaining salt and 1/4 cup water into a thick batter. Coat the mushrooms.
4Heat the oil in a kadai to 180°C and fry the mushrooms in batches for 3 minutes until golden. Slide them in gently and do not crowd the pan.
5Warm the hoisin, soy sauce and chilli sauce in a pan, take off the heat and toss in the mushrooms.
6Fill each bao with cucumber, glazed mushrooms, spring onion, peanuts and coriander.

Serve it like this

Line the bao up on a board, filling side out, with extra hoisin and chilli sauce in small bowls.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Taiwan and modern Asian cafés

Crispy mushroom bao

Crunchy mushrooms in a soft white bun. Pork belly is not invited.

120 minTime

13 gProtein each

mediumSpice

The folded bun2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

511kcal

13 gprotein

4 gfibre

120minutes

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Ingredients

Maida (all-purpose flour, plain flour)2¼ cups, divided

Instant dry yeast1 tsp

Sugar1 tbsp

Baking powder¾ tsp

Water⅔ cup lukewarm for the dough, plus 1/4 cup for the batter

Cooking oil (vegetable oil)for frying (about 3 tbsp absorbed), plus 1 tsp

Salt¾ tsp, divided

Button mushroom300 g, thickly sliced

Cornflour (cornstarch)⅓ cup

Black pepper¼ tsp

Hoisin sauce3 tbsp

Soy sauce2 tsp

Red chilli sauce1 tbsp

Cucumber½, cut into sticks

Spring onion (green onion, scallion)1 stalk, sliced

Peanuts3 tbsp, roasted and crushed

Coriander leaves (cilantro)a few sprigs

Method

6 steps

1Mix 250 g maida with the yeast, sugar, baking powder and a pinch of salt. Add 2/3 cup water and 1 tsp oil, knead 8 minutes, cover and prove 1 hour.
2Divide into 8, roll into ovals, brush with a little oil and fold over a strip of parchment. Rest 20 minutes, then steam 10 minutes and wait 3 minutes before opening.
3Whisk the remaining maida, cornflour, pepper, remaining salt and 1/4 cup water into a thick batter. Coat the mushrooms.
4Heat the oil in a kadai to 180°C and fry the mushrooms in batches for 3 minutes until golden. Slide them in gently and do not crowd the pan.
5Warm the hoisin, soy sauce and chilli sauce in a pan, take off the heat and toss in the mushrooms.
6Fill each bao with cucumber, glazed mushrooms, spring onion, peanuts and coriander.

Serve it like this

Line the bao up on a board, filling side out, with extra hoisin and chilli sauce in small bowls.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Crispy mushroom bao

Make it your way

Ingredients

Method

Crispy mushroom bao

Make it your way

Ingredients

Method

Make it a meal