Recipe Information

• Servings: 6
• Preparation Time: 35 minutes
• Cooking Time: 20 minutes
• Total Time: 55 minutes
• Difficulty: Medium

Ingredients

For the Bao Dough:

• 187 g All-purpose flour (T55)
• 187 g Cake flour (T45)
• 225 g Semi-skimmed milk
• 4 g Baking powder
• 5 g Active dry yeast
• 37.5 g Sugar
• 75 g Grape seed oil

For the Celery Steak:

• 1 Celery root
• 2 Eggs
• 4 tbsp Flour
• 4 tbsp Homemade breadcrumbs

For the Pickled Vegetables (for one jar):

• 300 ml Water
• 200 ml Vinegar
• 100 g Sugar
• 1 Bay leaf
• Some Coriander seeds

For the Hokkaido Sauce:

• 1 Egg white
• 1 tbsp Savora mustard
• 1 tbsp Grated ginger
• 1 Clove of garlic
• 200 ml Grape seed oil
• 2 tbsp Soy sauce

Instructions

For the Pickled Vegetables:

1. Chop the vegetables of your choice.
2. In a saucepan, combine water, vinegar, and sugar. Bring to a boil and remove from heat.
3. Place the vegetables in a jar (the best jars are “le Parfait”).
4. Pour the hot mixture over the vegetables.
5. Add the bay leaf and coriander seeds.
6. Let it cool for 2 hours.
7. Seal the jar and refrigerate. Let them sit for a few days for the best flavor.

For the Bao:

1. Heat the milk in a saucepan to 33°C.
2. Add the active dry yeast, baking powder, sugar, and oil, mixing well.
3. In a mixing bowl, combine both flours and stir at speed 2.
4. Add the milk mixture and mix at speed 4 until smooth.
5. Cover the bowl with plastic wrap and let the dough rise at room temperature for about 20 minutes, or until doubled in size.
6. Roll the dough to about 0.5 cm thickness using a rolling pin.
7. Use an 8 cm round cutter to cut circles from the dough and brush with grape seed oil. Fold in half and place parchment paper between the two sides. Place on a baking tray.
8. Put the tray in an off oven and let it rise for another 15 minutes.
9. Boil water in a saucepan and place a steamer basket over it.
10. Steam the Bao for 3 minutes, then 2 minutes, and finally for another 8 minutes, keeping the lid on the steamer.

For the Celery Steak:

1. Peel and slice the celery into 1 cm thick slices.
2. Use an 8 cm round cutter to cut circles.
3. Steam until the celery is tender (about 10 to 15 minutes).
4. Set out three shallow dishes: one with flour, one with egg whites, and one with breadcrumbs.
5. Dip each slice into the flour, then egg white, and finally breadcrumbs.
6. Heat oil in a fryer or saucepan to 180°C.
7. Deep fry for 1 to 2 minutes until golden brown.

For the Hokkaido Sauce:

1. Blend the egg white with mustard, ginger, garlic, and soy sauce using an immersion blender.
2. Gradually add the oil until achieving a mayonnaise-like consistency. Adjust the seasoning as needed.

Assemble the Dish:

Place a spoonful of sauce inside the Bao, tuck in some lettuce, add the fried celery, and finish with the pickled vegetables.

Notes

For a bold flavor, let the pickled vegetables sit in the refrigerator for at least a few days before serving.

Recipe Tips

Feel free to experiment with different fillings such as meats, tofu, or various vegetables to suit your taste!

Nutritional Information

Each Bao (without filling) contains approximately 120 calories, 5g of protein, 15g of carbohydrates, and 4g of fat.

Frequently Asked Questions