Cacio Pepe Steamed Buns Recipe By Tasty

CARNITAS STEAMED BUNS RECIPE BY TASTY

Steps:

• For the slow cooker carnitas: Combine the spices in a bowl and rub all over the pork shoulder.
• In your slow cooker, place onions and jalapeños. Place pork shoulder on top of the onions and jalapeños. Add the lime juice, orange juice and garlic cloves.
• Cover and cook low for 8 hours or high for 4 hours.
• For the buns: Dissolve instant yeast, sugar and warm water in a small bowl. Let it proof/activate for 5 minutes or until bubbly or foamy.
• Sift together the dry ingredients (flour, salt and baking powder).
• Add the yeast mix to the dry ingredients, knead to form ball of dough.
• Place ball of dough into greased bowl, cover and proof dough for 1 hour or until double in size.
• Punch down dough, roll out and cut into golf ball sized pieces. Cover and rest the golf ball sized dough balls for 15 minutes.
• When slow cooker carnitas are done, pull apart with a fork and transfer to a separate bowl. Keep the juices in the slow cooker and use it for a dipping sauce later.
• When ready, prepare your steamer over high heat.
• Flatten each dough ball, add about a tablespoon of pulled carnitas to the center and pull the sides of the dough around the filling.
• Place seam side down on a piece of parchment paper. Steam for 15 minutes.
• Serve with the slow cooker juices as a dipping sauce. If the dipping sauce has too much fat, skim the fat.
• Enjoy!

CACIO PEPE STEAMED BUNS RECIPE BY TASTY

Steps:

• In a small bowl or container, whisk together the salt, sugar, and yeast. In a medium bowl or container, whisk together the milk and cream. Add the sugar mixture and egg to the milk mixture and stir to combine.
• In the bowl of a stand mixer fitted with a dough hook, combine the all-purpose flour and bread flour.
• Add the wet ingredients to the flour mixture and mix on medium speed for 15-18 minutes, scraping down the sides of the bowl occasionally, until the dough is smooth and supple and is pulling away from the sides of the bowl.
• Transfer the dough to a large greased bowl and cover with plastic wrap. Let sit in a warm place for 1-2 hours, until doubled in size. Clean the stand mixer bowl.
• While the dough is resting, make the filling: Dice the Provolone and fresh mozzarella and add to the bowl of a stand mixer fitted with the paddle attachment, along with the Parmesan, shredded mozzarella, ricotta, ground peppercorns, and salt. Mix on low speed until well combined, 2-3 minutes. Transfer to an airtight container and refrigerate until ready to use.
• After the dough has rested, punch down to release the natural gases. Turn the dough out onto a clean surface and divide into 16 70-gram portions.
• Shape each dough portion into a ball by rolling on the surface, gathering excess dough toward the bottom to keep the top taut. Arrange the balls seam-side down on the surface or a baking sheet and cover with a damp towel. Let rest until doubled in size again, 30-45 minutes.
• While the buns are resting, make the garlic butter. Melt the butter in a small saucepan over medium heat. Add garlic and cook until fragrant, 1-2 minutes. Remove the pot from the heat and stir in the parsley. Set aside until ready to use.
• Working one at a time, flatten the edges of a bun and make a divot in the center. Fill the divot with 2 tablespoons of the cheese mixture. Pull the edges of the dough around the filling and seal the bun. Repeat with the remaining buns and filling.
• Arrange the buns seam-side up on the surface. Cover again and let rest for 40 minutes, until risen again.
• Fill a large pot ⅓ of the way with water and bring to a boil over high heat.
• Line a steamer basket, or as many as you have, with parchment paper and lightly grease with nonstick spray. Working in batches as needed, add the buns to the basket, making sure they don't touch each other.
• Cover the basket and carefully transfer to the pot. Cover the pot and cook for about 10 minutes, until the buns have expanded and the dough is cooked through. Repeat with the remaining buns if needed.
• Remove the buns from the steamer basket and brush with the garlic butter.
• Serve immediately.
• Enjoy!

SPICED CHICKEN STUFFED BUNS RECIPE BY TASTY

Steps:

• For the buns: First, warm milk by placing it in the microwave for 20 seconds or so. Add sugar to milk and mix well.
• Then, add in the active dry yeast and set aside for 10 minutes. The yeast should have "ballooned" by this time and be frothy.
• Add 1 cup (125 G) all purpose flour and 1 cup (125 G) whole wheat flour to a bowl and then add the milk/yeast mixture to it. Mix with a wooden spoon.
• Then, add in 1 (one) egg, salt and melted butter.
• Add in the other 2 cups (250 G) of wheat flour and mix well. At this point you can set the spoon aside and use your hands to knead the dough.
• When the dough is slightly tacky, place it in a large greased bowl. Wrap bowl with plastic wrap. Place a warmed towel over it and place in a dark dry place for 1 hour to proof.
• While the dough is proving, you can make the filling as follows:
• For the filling, first chop the onion and add it to a pan over a medium flame with the oil. Let saute for about 10 minutes, mixing as needed with a spatula.
• Chop the garlic and grate the ginger and then add these to the sauteing onion. Saute another 2 minutes or so. Then, push the onion mix to the side of the pan and add in the chicken.
• Sprinkle in the smoked paprika, coriander, cumin and turmeric and saute until all the liquid from the chicken has evaporated.
• Then, add in the tomato paste and salt and stir well. Add in the salt and pepper and chili powder if using. Season further to taste.
• Then add in the peas, saute another 2 minutes and set aside to cool a bit.
• To assemble the buns: When the dough has proofed and has doubled in size, remove the plastic wrap and towel and punch dough down. Then, split dough in 2. Wrap one part with plastic to keep moist and spread the other one out using a rolling pin.
• Use a bowl to cut circles into dough. Into each dough circle, spoon 2 or so tablespoons of filling.
• Seal the buns by flipping the sides over the filling and pinching them together. Then lay buns down, with sealed side on the bottom on a parchment lined baking tray. Repeat until all the dough and filling are used up.
• Preheat the oven to 175 degrees°F, place a damp towel over the stuffed buns and place them in the oven to proof for another 30 minutes. When they are done, they should be slightly bigger. At this point, remoove them from the oven and preheat the oven to 375 degrees °F.
• Beat the remaining egg and brush it over the buns.
• Sprinkle buns with sesame seeds and place in oven for 20-22 minutes.
• Finally, enjoy warm or at room temperature.
• *Note:* Buns can be reheated by placing in a 350 degree oven for 10-15 minutes.

CHAR SIU BAO (MANAPUA) AS MADE BY ZHE RECIPE BY TASTY

Steps:

• Make the bao dough: In a medium bowl, combine the flour, sugar, yeast, vegetable oil and ⅓ cup warm water and stir to combine. Slowly add the remaining 2 tablespoons of water, mixing constantly. Knead the dough in the bowl until smooth and well combined. Cover the bowl with plastic wrap and let the dough rise for about 1 hour, until doubled in size.
• Make the char siu filling: Dice the onion and chop the char sui into ½-inch pieces.
• In a medium bowl, stir together the char siu sauce, soy sauce, oyster sauce, and sugar.
• In a medium nonstick pan, sauté the onion over medium-low heat until translucent, 1 minute. Add the chopped char siu, sauce, and water. Stir to combine, then simmer until the sauce thickens, 2 minutes. Transfer the filling to a medium bowl and chill in the refrigerator for about 1 hour, until cool.
• After rising, punch the dough down and knead until it is back to its original size. On a lightly floured surface, divide the dough into 5 48-gram balls. Flatten and roll out each portion, making sure the middle is thick while the sides are thin. Hold a dough round in the palm of your hand and add 36 grams of the char siu filling to the center. Use your other hand to pinch the edges of the dough together up and over the filling while rotating the bao in your hand.
• Place each bao on a small square of parchment paper. Set in a steamer basket, cover, and let rise for about 15 minutes, until slightly puffed, before steaming.
• Fill the bottom of a steamer or double boiler with water and bring to a boil. Add the steamer basket with the bao, cover, and steam for 15 minutes, then turn off the flame and let rest in the steamer for 5 minutes before serving.
• Enjoy!

VEGAN TOFU BAO BUNS WITH PICKLED VEGETABLES RECIPE BY TASTY

Steps:

• Make the bao buns: Add the warm water, sugar, and yeast to a liquid measuring cup. Whisk to combine, then set aside to bloom, five minutes.
• In a large bowl, whisk together the flour, baking powder, and salt. Make a well in the center. Add the yeast mixture and vegetable oil to the well and stir with a wooden spoon until a soft dough begins to form. Transfer the dough to a clean surface and knead until smooth and elastic, about 3 minutes. Keep extra flour nearby in case the dough sticks to the surface or your hands. Shape into a ball.
• Lightly grease a clean large bowl with 1 tablespoon of sesame oil. Place the dough in the bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, about 2 hours.
• Meanwhile marinate the tofu: In a medium bowl, whisk together the scallions, ginger, garlic, sugar, five-spice, soy sauce, rice wine, and dark soy sauce.
• Add the tofu to a separate medium bowl and pour the marinade over. Cover with plastic wrap and marinate in the refrigerator for 1 hour.
• Make the pickled vegetables: Prepare the cucumber, red pepper, daikon, carrot, yellow pepper, and jalapeños and set aside while you make the brine.
• In a large pot or deep pan over high heat, combine the water, sugar, rice vinegar, and salt. Stir until the sugar dissolves, then bring the mixture to a boil.
• Add the vegetables the brine. Stir to submerge, then remove the pot from the heat. Let sit while you sear the tofu and bake the buns, about 1 hour, then drain.
• Once the bao dough has risen, turn it out onto a floured surface. Divide the dough in half, then cut each half into 2 ounce pieces. Roll each piece into a ball.
• Working 1 at a time, flatten a ball with your palm on a lightly floured surface. Use a small rolling pin or wooden dowel to roll the dough out to a 5-inch round. Brush the top with sesame oil, fold it in half, and transfer it to a square of parchment paper set on a baking sheet. Repeat with the remaining dough. Cover the bao buns with a kitchen towel and let rest for 10 minutes.
• Bring a pot of water to a boil and set a bamboo steamer on top. Working in batches, transfer a few of the folded dough rounds at a time to the steamer, making sure the buns are not too crowded. Cover the steamer and steam the buns for 8-10 minutes, until the buns puff up and form a skin on the outside. Very carefully, lift the lid and remove the buns from the steamer. Repeat with the rest of the buns, keeping the steamed buns warm as they finish by covering with a towel.
• Sear the tofu: Remove the tofu from the marinade and pat dry with paper towels. Reserve the marinade.
• Heat the vegetable oil in a large skillet over high heat. Add the tofu and sear on one side until deep brown in color, about 5 minutes. Flip and cook on the other side until deep brown, 5 minutes more. Remove the tofu from the pan.
• Pour the reserved marinade into the skillet on medium heat and reduce until thick and syrupy, about 5 minutes. Return the tofu to the pan and stir to coat with the glaze. Remove the pan from the heat.
• To serve, slather the inside of the bao buns with hoisin sauce, then add the pickled vegetables, glazed tofu, sliced scallions, and sesame seeds.
• Enjoy!

LEMONY CACIO E PEPE

Steps:

• Bring a large pot of salted water to a boil and cook the spaghetti al dente according to package directions. Reserve 2 cups of pasta water and drain.
• Add 4 tablespoons of the butter to a large, straight-sided pan and heat over medium. Once melted, add the pepper and toast for about 1 minute and 30 seconds. Add in about 1 1/4 cups of the reserved pasta water and the lemon zest, bring to a light simmer. Turn the heat down to medium-low and add the cooked spaghetti, Pecorino Romano, Parmigiano-Reggiano and the remaining 2 tablespoons of butter. Using tongs or two wooden spoons, toss the pasta and cheese together, incorporating about 1/2 additional cup more pasta water. Keep tossing the pasta until the cheese has completely melted and the sauce is silky and coating the pasta, 3 to 5 minutes. Add the lemon juice and chives and toss to combine. Serve immediately, topped with extra Pecorino Romano and black pepper.

CACIO E PEPE

Steps:

• Bring a pot of water to a boil and salt lightly. Add the pasta and cook until not quite al dente and still quite chewy, 5 to 6 minutes. Reserve 2 cups of the pasta water, then drain.
• Melt 3 tablespoons of the butter in a large skillet over medium heat. When melted, add the garlic and 1 1/2 cups of the pasta water and bring to a simmer. Grind in a generous amount of pepper. Add the pasta and remaining 3 tablespoons butter to the skillet. Stir to combine and let the pasta start to simmer. Begin adding the Parmesan a handful at a time, tossing the pasta with each addition and adding more pepper if desired. Remove from the heat and continue to toss the pasta until well coated, thinning with the extra pasta water if needed. Taste and add more pepper if desired. Divide among bowls and garnish with the parsley. Serve with more Parmesan on the side.