Bao with hoisin portobello, gochujang mayo and cilantro pickled cucumber

Bao with hoisin portobello, gochujang mayo and cilantro pickled cucumber

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  • Posted: April 15, 2018 20:46

    scandiscandi

    As always, I'm on Instagram! You find me [here! :-)](https://www.instagram.com/taskedenditdukommer/) **Baos** Makes around 12 rather large ones (4 portions): 2 teaspoons dry yeast 2 dl water or milk, 37C 5 dl of wheat flour 3 tablespoons of sugar' 0.5 teaspoon salt 1 teaspoon baking soda 2 tablespoons neutral cooking oil Mix all ingredients and knead for 10 minutes until the dough is smooth to the touch. Let rise an hour, divide into 12 pieces and then let rise again 20 minutes. Roll into circles with a diameter of 12-14 cm and fold in half, and then put a piece of parchment paper between the halves. Steam for approximately 10 minutes in a bamboo steamer or equivalent. **Hoisin mushroom** (2 portions) 2 large portabello mushrooms 1 teaspoon neutral oil 0.5 dl water 2 tablespoons hoisin sauce A few drops sesame oil 1 tablespoon light soy sauce Clean and dry the mushrooms. Fry whole in oil for 3-4 minutes and then add soy and water and cover with a lid. Let steam until the water is gone. Add sesame oil and remove from the heat. Coat the mushrooms with the hoisin sauce and then cut into bite size pieces. Serve with the sides you prefer! I chose cilantro, carrots, cilantro pickled cucumber, guchujang mayonnaise, fried onions and peanuts.