Gastronomixs

Mackerel baozi

This is an unusual component containing a fusion of Western and Eastern flavours.

Mackerel baozi

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Ingredients

500

g

bao flour

350

g

lukewarm water

20

g

skimmed milk powder

1

tbsp

sugar

7

g

dried yeast

5

g

sesame oil

50

g

bao flour, for dusting

100

g

smoked mackerel

10

ml

sesame oil

15

ml

soy sauce

1

 

lime

20

g

shallot

5

g

chives

Preparation method

  • To make the baozi filling, finely chop the shallot, sweat it, and then add the smoked mackerel, sesame oil (10ml), soy sauce, lime, shallot and chives.
  • Divide the filling evenly over half-round moulds and freeze.
  • Make the dough by dissolving the yeast and sugar in the lukewarm water.
  • Sieve the bao flour, mix it with the skimmed milk powder and then add the yeast mixture.
  • Knead until the dough feels elastic before lastly adding the sesame oil and salt.
  • Allow the dough to rise for an hour in a humid environment at 24°C.
  • Knock back the dough and divide into 10 pieces weighing 40g each.
  • Roll out the dough and place the frozen filling on top.
  • Fold over the dough, seal and place the baozi on the baking tray.
  • Allow the baozi to rise for another 30 minutes.
  • Sprinkle the baozi, e.g. with toasted sesame seeds, finely chopped seaweed and dried shiso.
  • Steam the baozi in the combi-steamer at 100°C for 12 minutes.
  • The baozi can be stored frozen and heated just before serving.

Serving suggestions

  • As part of a starter, e.g. with other mackerel dishes such as mackerel marinated with ponzu.
  • As a snack on its own or amuse-bouche.

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