Bao with Pumpkin
Recipe made by Chez Mama Ly
Blog: https://www.chezmamaly.com/blog
Youtube : https://www.youtube.com/channel/UCgwO1AEC7fa4jEJlR4-_EUg/featured
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8-10 baos | 
2:30 am minutes
Ingredients:
Dough:
-
250g of wheat flour
-
115ml lukewarm water
-
5g dry yeast
-
1 teaspoon of baking powder
- 25g sugar
The joke :
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1/2 pumpkin
-
150g AYAM ™ shiitake mushrooms
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15g of AYAM ™ soy sauce (2 tablespoons)
-
10g AYAM ™ sesame oil (1 tablespoon)
-
1 large onion, thinly sliced
-
2 scallions, thinly sliced
Preparation:
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Préparation de la pâte:
- Dilute the dry yeast in lukewarm water (the water should be at 35°VS). Mix with a spoon. Wait until a little foam appears on the surface. Put aside.
- In another bowl, mix the wheat flour with 25g of sugar and 1 teaspoon of baking powder. To mix together.
- Pour the water / yeast mixture in 3 batches into the bowl of dry ingredients. Mix well after each addition.
- Finish by kneading the dough for 10 minutes directly on a table, previously sprinkled with flour to prevent the dough from sticking to your hands. Once kneaded, form a ball with the dough and place it in a bowl. Cover with a dry cloth or plastic film, in contact with the dough, and leave for 2 hours, near a heat source.
- The dough is ready when it has risen well and it sticks to the sides of the bowl. Deflate the dough and wake it up by massaging it gently.
- Once the dough is ready, form a sausage. Divide the blood sausage into small balls of 50g of dough each. Knead each small sausage again and form smooth balls.
- Crush each ball of dough with the palm of your hand. Using a rolling pin, crush the edges of the disc again, being careful to keep thickness in the center of the discs. You should end up with discs about 6cm in diameter.
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Preparation of the stuffing:
- Cut the pumpkin into cubes and steam for about twenty minutes. Once cooked, set aside.
- Prepare the shiitake mushrooms by rehydrating them in a bowl of lukewarm water for 15 minutes. Once rehydrated, wring them out by hand and cut the mushrooms into small pieces. It is possible to keep the mushroom stems because Ayam ™ shiitake mushrooms are small enough not to have too much tough chew.
- Mix the pieces of pumpkin with the mushrooms and onion. Crush by hand or with a fork, keeping pieces for the lamb's lettuce. Add the scallion.
- Season with sesame oil and soy sauce. Mix and let cool completely.
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Assembly of the baos:
- Place 40g of stuffing in the center of each disc of dough.
- Hold the stuffing with your thumb then fold the dough over the stuffing, forming folds of baos.
- Let the baos rest for 10 minutes in the open air before cooking them, to allow a second growth of the dough. When ready, the dough should be less sticky, drier and more "porous".
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Cooking baos:
- Steam using a steamer or a steamer basket placed on a pan of water brought to the boil. Cook for 12 minutes (for a meat stuffing, cook for 15 minutes).
