Baozi with goat
This is an efficient method of preparing baozi, in this case with a goat meat filling. By using ball moulds, you can make large batches quickly and ensure a consistent quality. Creation by Thom Sloothaak, ROC Friese Poort, Sneek, the Netherlands.
Ingredients
| 1 | front leg of goat |
| — | brine bath (8% salt) |
| — | hoisin sauce |
| — | sambai vinegar |
| 2 | shallots, finely chopped |
| 20 g | chives, finely chopped |
| 250 g | flour |
| 250 g | tapioca flour |
| 75 g | icing sugar |
| 35 g | yeast |
| 100 g | water |
| 300 g | milk |
| 9 g | salt |
Instructions
- Marinate the leg in a brine bath of water in which 8% salt has been dissolved for 48 hours.
- Confit the leg in goose fat or oil at 85°C for twelve hours.
- Remove the meat from the leg and pull into shreds.
- Fry the shallot in oil until translucent, add the shredded goat meat, and season to taste with hoisin sauce, sambai vinegar, and salt and pepper, adding the chives last.
- Transfer the cooled filling to a piping bag.
- Pipe the filling into ball moulds and freeze, making sure that the ball mould for the filling is smaller than that for the finished baozi.
- Dissolve the yeast in lukewarm milk and mix with the flour, tapioca flour, and icing sugar. Lastly, add the salt. Leave to rise in a warm place.
- Briefly knead the dough and half fill the ball moulds with the dough.
- Leave to rise once again in the moulds and then add the filling. Fold the dough closed.
- Steam at 100°C for twelve minutes.
Serving suggestions:
- As a snack on its own or amuse-bouche.
- Serve with an emulsion of cumin and toasted sesame seeds.