Get ready to transport your taste buds to the vibrant streets of Asia with these mouthwatering Teriyaki Mushroom Bao Buns that are about to become your new culinary obsession! Imagine soft, pillowy steamed buns embracing a savory, umami-rich mushroom filling that will make your dinner guests think you've trained in a professional kitchen. Whether you're a seasoned home cook or a curious foodie looking to expand your recipe repertoire, these bao buns promise a delightful fusion of texture and flavor that will have everyone asking for seconds.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Asian
Serves: 6 buns
Ingredients
- 1 cup all-purpose flour
- 1/2 cup warm water
- 1 tsp sugar
- 1/2 tsp yeast
- 1 cup mushrooms, sliced
- 3 tbsp teriyaki sauce
- 1 tsp sesame oil
- Green onions for garnish
Instructions
- Prepare the bao dough by mixing warm water, sugar, and yeast in a small bowl. Let it sit for 5 minutes until the mixture becomes foamy.
- In a large mixing bowl, sift the all-purpose flour and create a well in the center. Slowly pour the yeast mixture into the flour and knead for 8-10 minutes until a smooth, elastic dough forms.
- Cover the dough with a damp cloth and let it rest in a warm place for 1 hour, allowing it to rise and double in size.
- While the dough is rising, prepare the teriyaki mushroom filling. Heat sesame oil in a skillet over medium heat.
- Add sliced mushrooms to the skillet and sauté for 5-6 minutes until they release their moisture and become golden brown.
- Pour teriyaki sauce over the mushrooms and cook for an additional 2-3 minutes, ensuring the mushrooms are well-coated. Remove from heat and let cool.
- After the dough has risen, punch it down and divide into 6 equal portions. Roll each portion into a small circle, about 3-4 inches in diameter.
- Place a spoonful of teriyaki mushroom filling in the center of each dough circle. Carefully fold and pleat the edges to create a sealed bun.
- Steam the bao buns in a bamboo steamer for 10-12 minutes over boiling water until they become puffy and soft.
- Remove from steamer, garnish with finely chopped green onions, and serve hot.
Tips
- Yeast Activation is Key: Ensure your warm water is precisely lukewarm (around 110°F) to activate the yeast without killing it. The mixture should become foamy within 5 minutes.
- Kneading Technique Matters: When preparing the dough, knead thoroughly until it becomes smooth and elastic. This develops the gluten and ensures a soft, fluffy bun.
- Proofing Environment: Let your dough rise in a warm, draft-free area. Cover with a damp cloth to prevent the surface from drying out.
- Mushroom Preparation: Use a mix of mushrooms like shiitake and button mushrooms for more complex flavor. Pat them dry before sautéing to achieve a nice golden color.
- Steaming Secrets: Don't overcrowd your steamer. Leave enough space between buns for them to expand. Line the steamer with parchment paper to prevent sticking.
- Serving Tip: Serve immediately after steaming for the best texture and flavor. Garnish with fresh green onions for a pop of color and freshness.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 22g
Protein: 3g
Fat: 2g
Saturated Fat: g
Cholesterol: 0mg
