Cooking Instructions
1.
In a small bowl combine
Active Dry Yeast (2 tsp)
,
Granulated Sugar (1 tsp)
and
Water (3/4 cup)
. Allow yeast to activate, about 5-10 minutes.
2.
In a large bowl, whisk together the
Granulated Sugar (1/2 cup)
,
All-Purpose Flour (3 cups)
and
Salt (1/2 tsp)
. Add yeast-water,
Milk (4 Tbsp)
and
Unsalted Butter (4 Tbsp)
to the dry ingredients.
3.
Knead until the dough is smooth, about 7 minutes, and place in a large bowl, covered with a damp towel. Let rise for 2 hours.
4.
Make the pickled cucumber. Thinly slice the
Small Cucumbers (3)
vertically. Combine them with the
Granulated Sugar (1 Tbsp)
and
Salt (1 tsp)
and refrigerate for at least 15 minutes and up to 4 hours.
5.
Drain the
Firm Tofu (2 cups)
and slice into 1/2 inch slices. Place large pan over medium-high heat. Heat up
Neutral Oil (1 splash)
. Fry off
Enoki Mushrooms (7 3/4 cups)
and tofu until they get some color.
6.
Add the
Soy Sauce (4 Tbsp)
,
Rice Vinegar (2 Tbsp)
,
Sriracha (2 Tbsp)
,
Honey (2 Tbsp)
,
Sesame Oil (2 tsp)
and cook until mushrooms are cooked through and tofu has absorbed flavor. Set aside.
7.
For the Vinegar Dipping Sauce, combine the
Soy Sauce (4 Tbsp)
,
Rice Vinegar (4 Tbsp)
, and
Sriracha (2 Tbsp)
. Set aside.
8.
Divide dough into about 25 portions (about 30 grams each). Roll into ball and flatten into a disk 3-4 inches in diameter.
9.
To make 'ball' style buns, take filling and pulse in food processor until chunky. Then mix in the
Edamame (2 cups)
.
10.
Place 1-2 tablespoons of filling on flattened bao dough and pinch shut. Place buns, seam side down on parchment paper, cover with plastic wrap and let rise 30 more minutes.
11.
Fill a large pan with water and bring to a boil. Place steamer over it. Place buns on parchment paper squares and steam for about 15 minutes. Buns will expand, so leave around 1 inch of space around each bun.
12.
To make 'pita' style buns, brush flattened bao dough with some canola oil. Place a chopstick horizontally across the bao circle, fold dough in half, remove chopstick. Repeat.
13.
Fill a large pan with water and bring to a boil. Place steamer over it. Place buns on parchment paper squares and steam for about 10 minutes. Buns will expand, so leave around 1 inch of space around each bun.
14.
Serve with mushroom, tofu slices, cucumbers and vinegar sauce.
