Cornmeal Bao With Turkey And Black Pepper Sauce
Serves: 3
Rowena Kautzer
1 January 1970
Based on User reviews:
55
Spice
50
Sweetness
49
Sourness
36
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 cup
Sugar2 cups
All-Purpose Flour1 tbsp
Kosher Salt1 tsp
Baking Powder2 tbsps
Vegetable Oil (plus more)3 tbsps
Soy Sauce1
Green2 tbsps
Dark2 tbsps
MushroomDirections:
1
Cornmeal Bao: Stir sugar and yeast into 2/3 cup warm (100°) water in a small bowl
2
Let sit until foamy, about 5 minutes
3
Whisk flour, corn muffin mix, salt, and baking powder in a large bowl to combine
4
Stir sugar mixture into dry ingredients, then stir in 2 Tbsp
5
Oil
6
Mix just until a shaggy dough forms
7
Turn dough out onto a work surface
8
Gently knead just until smooth (be careful not to overwork)
9
Transfer to a lightly oiled bowl and cover tightly with plastic wrap
10
Let rise in a warm spot until dough is puffed and yields easily when poked, about 1 1/2 hours
11
Divide dough into 16 balls and gently roll between your palms until smooth
12
Roll out each ball to a 6x3" oval, lightly brush with oil, then fold in half crosswise
13
Cover bao with a damp cloth and let rise until slightly puffy, 60–90 minutes
14
Place a bamboo steamer lined with parchment paper over a large pot of simmering water (or you can use a steamer basket)
15
Steam bao in batches until firm to the touch and cooked through, 10–12 minutes per batch
16
Stir sugar and yeast into 2/3 cup warm (100°) water in a small bowl
17
Let sit until foamy, about 5 minutes
18
Whisk flour, corn muffin mix, salt, and baking powder in a large bowl to combine
19
Stir sugar mixture into dry ingredients, then stir in 2 Tbsp
20
Oil
21
Mix just until a shaggy dough forms
22
Turn dough out onto a work surface
23
Gently knead just until smooth (be careful not to overwork)
24
Transfer to a lightly oiled bowl and cover tightly with plastic wrap
25
Let rise in a warm spot until dough is puffed and yields easily when poked, about 1 1/2 hours
26
Divide dough into 16 balls and gently roll between your palms until smooth
27
Roll out each ball to a 6x3" oval, lightly brush with oil, then fold in half crosswise
28
Cover bao with a damp cloth and let rise until slightly puffy, 60–90 minutes
29
Place a bamboo steamer lined with parchment paper over a large pot of simmering water (or you can use a steamer basket)
30
Steam bao in batches until firm to the touch and cooked through, 10–12 minutes per batch
31
Sauce and assembly: Cook sugar and soy sauce in a small saucepan over medium heat, stirring often, until sugar is dissolved; let cool
32
Transfer to a small bowl and mix in chile, ginger, garlic, dark soy sauce, mushroom soy sauce, vinegar, and pepper
33
Let black pepper sauce sit 30 minutes to allow flavors to meld
34
Build sandwiches with bao using turkey, black pepper sauce, mayonnaise, pickles, carrots, and cilantro
35
Cook sugar and soy sauce in a small saucepan over medium heat, stirring often, until sugar is dissolved; let cool
36
Transfer to a small bowl and mix in chile, ginger, garlic, dark soy sauce, mushroom soy sauce, vinegar, and pepper
37
Let black pepper sauce sit 30 minutes to allow flavors to meld
38
Build sandwiches with bao using turkey, black pepper sauce, mayonnaise, pickles, carrots, and cilantro
39
Do Ahead Dough can be made 12 hours ahead; chill instead of letting rise
40
Let rise 2 hours
41
Bao can be steamed 1 week ahead; tightly wrap and freeze
42
Thaw and steam 3 minutes to restore softness just before serving
43
Sauce can be made 3 days ahead
44
Cover and chill
45
Dough can be made 12 hours ahead; chill instead of letting rise
46
Let rise 2 hours
47
Bao can be steamed 1 week ahead; tightly wrap and freeze
48
Thaw and steam 3 minutes to restore softness just before serving
49
Sauce can be made 3 days ahead
50
Cover and chill