Gastronomixs

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.

Baozi with goat

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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.

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