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Easy Crispy Fried Bao
Rate this recipeFried bao are a hugely popular snack, second only to banh tieu.
The dough is much like banh tieu, but with a savoury filling, so you never tire of them and they're perfectly tasty.
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
9
Time
45 minutes
Servings
4
Level
Easy
Ingredients
Bao flour
500 g
Fresh milk
1 carton
Shiitake mushrooms
2 piece
Spring onions
1 stalk
Yeast
5 g
Minced pork
200 g
Wood ear mushrooms
2 piece
Quail eggs
20 piece
Minced shallots
1 tablespoon
Implementation Steps
01
- Dice the wood ear and shiitake mushrooms.
- Finely chop the spring onions.
- Boil and peel the quail eggs.
- Finely chop the spring onions.
- Boil and peel the quail eggs.
02
- Mix the yeast and fresh milk into the bao flour.
- Knead until smooth, then add 1 tablespoon of cooking oil and knead for another 10 minutes.
- Cover the dough with cling film and leave for about 1 hour.
- Knead until smooth, then add 1 tablespoon of cooking oil and knead for another 10 minutes.
- Cover the dough with cling film and leave for about 1 hour.
03
- Put the shiitake mushrooms, wood ear mushrooms, shallots and pork in a bowl.
- Add 1 tablespoon of soy sauce, MSG and pepper and mix well.
- Divide the filling into equal portions and roll each into a ball with a quail egg in the middle.
- Add 1 tablespoon of soy sauce, MSG and pepper and mix well.
- Divide the filling into equal portions and roll each into a ball with a quail egg in the middle.
04
- Divide the dough into equal portions.
- Flatten each piece of dough, put the filling in the middle and wrap it up.
- Flatten each piece of dough, put the filling in the middle and wrap it up.
05
- Heat the oil until very hot, then turn the heat down and fry the bao.
- When they turn golden, they're cooked; lift them out.
- That's it – your fried bao are done.
- When they turn golden, they're cooked; lift them out.
- That's it – your fried bao are done.
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