Baozi with goat
This is an efficient method of preparing baozi, in this case with a goat meat filling. By using ball moulds, you can make large batches quickly and ensure a consistent quality.
Creation by Thom Sloothaak, ROC Friese Poort, Sneek, the Netherlands.
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Ingredients
|
1 |
|
front leg of goat |
|
|
|
Brine bath, (8% salt) |
|
As needed: |
|
Hoisin sauce |
|
As needed: |
|
sambai vinegar |
|
2 |
|
shallots, finely chopped |
|
20 |
g |
chives, finely chopped |
|
250 |
g |
flour |
|
250 |
g |
tapioca flour |
|
75 |
g |
icing sugar |
|
35 |
g |
yeast |
|
100 |
g |
water |
|
300 |
g |
milk |
|
9 |
g |
salt |
Preparation method
- Marinate the leg in a brine bath of water in which 8% salt has been dissolved for 48 hours.
- Confit the leg in goose fat or oil at 85°C for twelve hours.
- Remove the meat from the leg and pull into shreds.
- Fry the shallot in oil until translucent, add the shredded goat meat, and season to taste with hoisin sauce, sambai vinegar, and salt and pepper, adding the chives last.
- Transfer the cooled filling to a piping bag.
- Pipe the filling into ball moulds and freeze, making sure that the ball mould for the filling is smaller than that for the finished baozi.
- Dissolve the yeast in lukewarm milk and mix with the flour, tapioca flour, and icing sugar. Lastly, add the salt. Leave to rise in a warm place.
- Briefly knead the dough and half fill the ball moulds with the dough.
- Leave to rise once again in the moulds and then add the filling. Fold the dough closed.
- Steam at 100°C for twelve minutes.
Serving suggestions
- As a snack on its own or amuse-bouche.
- Serve with an emulsion of cumin and toasted sesame seeds.