Скачать или смотреть Homemade BAO BUNS with Tallow FRIED Chicken !

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MUSIC BY:
"After School Special" by Eli Kahn
IG: @elikahnmusic
www.elikahnmusic.com

RECIPE:

Buns:
3 cups (360g) All Purpose Flour
1 1/4 Teaspoons Baking Powder
1 Teaspoon DCK Salt
1 cup Whole Milk
1/4 Cup Filtered Water
3 Teaspoons Yeast
3 Tablespoons White Granulated Sugar
*20 pieces of ~3x4in parchment

Add your milk and water to a small saucepan set over medium/medium-low heat until the temperature reaches between 90-95F. Be careful to not overheat or else it will be too hot and will kill your yeast. Okie dokie.
Add the yeast and sugar to the milk mixture and give it a lil mixie mix. Set aside while you mix the dry ingredients.
Using a kitchen scale, weigh out 360g all purpose flour (or 3 cups, but please… weigh it out), and add in the baking powder and salt. *If you’re not using Diamond Crystal Kosher salt use half.

Add the yeast mix to the dry ingredients and start combining them. The dough will be quite wet and hard to work with at first so don’t get discouraged. Perform the rubaud method (or your rendition) for about 1 minute inside the bowl. Using a bowl scraper, scrape out all of the dough onto a clean work surface. Perform the slap and fold method for 2 more minutes. Then, using your bowl scraper and tension from the counter, coax the dough into a nice and tight ball - about a minute.
Cover with the bowl and allow to rest for 10 minutes.
After 10 minutes, knead another 1 minute, cover again, and let rest for 1 hour or until about doubled.

After about 1 hour, punch down the dough and add so a lightly floured work surface. Add some more flour on top and roll out to about 1/4 -1/2in thickness. Using a 3-4 in round cookie cutter stamp out as many pieces as possible. Gather the excess and repeat the rolling and stamping process.

Gather the excess one last time and roll into a ball, cut that in 2, spread it open, put some chocolate chips in there, pinch it closed, and use the tension of the counter to form it into a ball. Boom, little mini scrap bao chocolate donut surprises! No waste here guys.

Ok back to it, roll each bao circle into an approximately 3x4in oval, trying to make sure everything is symmetrical so when you fold it over the seams/edges align. Brush the oval with olive oil, fold in half, and place on one of your sheets of parchment. Place that on a sheet tray and repeat with remaining bao. Cover with another sheet tray (boo plastic) and let rest for 10 minutes.

While those rest prepare whatever steaming apparatus you’re using. Once rested and ready, place a single layer of bao into your steamer, put the lid on, and steam for 10 minutes. After the 10 minutes turn off the heat and let sit with the lid ON for 4 minutes. After the 4 minutes gently prop the lid open and let rest for 1 more minute. Remove and repeat with the remaining bao.

**Bonus Donuts:
Fry the donuts in remaining, strained oil until golden on all sides. Coat in a cinnamon sugar mix (2 tbsp sugar, about 1/4 tsp cinnamon), and ENJOY.

Sesame Panko TALLOW Fried Chicken:
2lbs chicken breast
1 cup AP flour
1 cup panko
1/4 cup white sesame seeds
2 eggs
2 tbsp filtered water
Salt + Pep
1 cup beef tallow

Heat beef tallow in a cast iron pan over medium high heat.

Pound chicken to 1/2 in thickness. Place flour in the first bowl, water and eggs in the second, and panko and sesame in the third. Season all three.
Plop the chicken in the flour pressing it in on both sides, then shake off the excess. Dunk it into the egg mixture (switch hands), and rotate a couple times to fully coat. Let the excess shake off. Then dunk into the panko mix. Create a little handle for yourself and give it a turn. Make sure to press the panko into the chicken to fully coat it.

Working one piece at a time add the chicken to the hot tallow and cook for approximately 3 minutes per side, or until very crispy and deeply golden brown.
Let rest and cut into 1/2 in width strips.

Quick Pickled Cucumber:
Cucumber: 1/2 English cucumber - 6in- slight bias
1 tbsp chives lil mini chive tubez
1/4 cup rice wine
2 tablespoons water
1 tablespoon sugar
1/4-1/2 teaspoon red pepper flakes
1 tsp salt
1 garlic clove grated
1 in ginger grated

Add everything except the cucumber and chives to a mason jar or bowl and mixie mix. Then add the cucumbers and chives, mix again, and refrigerate until ready to use.

Quick Pickled Red Onion:
1/4 cup rice wine vinegar
1/4 cup apple cider vinegar
1 cup water
1 star anise
1 tablespoon sugar
1 teaspoon salt DCK
1 red onion cut into 1/4 in thick half moons
In a mason jar easy!

Add everything except the onion to a mason jar or bowl and mixie mix. Then add the onion, mix again, and refrigerate until ready to use. Best if prepared the day or two before.

Spicy Mayo:
1/4 cup mayo
1 tablespoon sriracha
1 tablespoon lime juice

Mix everything and add to a squeeze bottle or a bowl.