mine looked just like this:
Wednesday, December 2, 2009
Lab waste reclaimed
Mediocre coconut baozi paste turns out to be perfect for deep-fried coconut mantou. Served with sweetened condensed milk mixed with fresh lemon juice. Spectacular.
mine looked just like this:
mine looked just like this:
Coconut Baozi with Salmon
A couple of food experiments- some parts worked, others, not so much.
Coconut Baozi- substituting coconut milk for both the water and the fat in this recipe.
2.5 cups AP white flour (11.7% protein)
1 cup coconut milk
2 tbs. sugar
1/4 oz. dry yeast (1 pkg.)
1 tbs. baking powder.
1/4 cup 110F water
12 portions salmon 2 - 3 oz. (but all the same!)
optional
1 tbs. white vinegar
mix water, yeast in a small bowl. mix dry ingedients. combine everything. form into ball.
knead and beat until smooth. allow to rise. beat down, divide into 12 portions. wrap around salmon and other fillings. (I just used salmon alone in this test, but salmon + spinach and mushrooms, or with a pat of lemon dill butter, or with watercress and shiitakes would work)
Allow to rise. (opt.) add a bit of white vinegar to steaming liquid. Steam 10-15 minutes depending on size and thickness of fish.
basically this is a reinterpretation of the classic Salmon en Croûte.
What didn't work: in spite of all that coconut milk, coconut flavor was very subtle to absent. It also seemed to yellow the bao. Bottom line, it was kind of pointless in this recipe. I'll try coconut bao again, but next time solid coconut goes into the dough, and I either cut or eliminate the coconut milk and bump up the sugar. I'll stick to entirely sweet flavors and serve it with sweetened condensed milk mixed with fresh lemon juice. Possibly fill it with mango custard to get a fake poached egg effect?
What worked: Fish cooked nicely. Maybe needs juice. A lemon and dill butter with leeks would be awesome. Or maybe serve in a savory broth? Tomatoes, leeks and black cardamon?
Coconut Baozi- substituting coconut milk for both the water and the fat in this recipe.
2.5 cups AP white flour (11.7% protein)
1 cup coconut milk
2 tbs. sugar
1/4 oz. dry yeast (1 pkg.)
1 tbs. baking powder.
1/4 cup 110F water
12 portions salmon 2 - 3 oz. (but all the same!)
optional
1 tbs. white vinegar
mix water, yeast in a small bowl. mix dry ingedients. combine everything. form into ball.
knead and beat until smooth. allow to rise. beat down, divide into 12 portions. wrap around salmon and other fillings. (I just used salmon alone in this test, but salmon + spinach and mushrooms, or with a pat of lemon dill butter, or with watercress and shiitakes would work)
Allow to rise. (opt.) add a bit of white vinegar to steaming liquid. Steam 10-15 minutes depending on size and thickness of fish.
basically this is a reinterpretation of the classic Salmon en Croûte.
What didn't work: in spite of all that coconut milk, coconut flavor was very subtle to absent. It also seemed to yellow the bao. Bottom line, it was kind of pointless in this recipe. I'll try coconut bao again, but next time solid coconut goes into the dough, and I either cut or eliminate the coconut milk and bump up the sugar. I'll stick to entirely sweet flavors and serve it with sweetened condensed milk mixed with fresh lemon juice. Possibly fill it with mango custard to get a fake poached egg effect?
What worked: Fish cooked nicely. Maybe needs juice. A lemon and dill butter with leeks would be awesome. Or maybe serve in a savory broth? Tomatoes, leeks and black cardamon?
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