Scallion buns – steamed onion buns {vegan}
Aujourd’hui c’est le nouvel an chinois, nous passons dans l’année du buffle, alors pour célébrer ça j’ai décidé de vous proposer cette recette de scallion buns, des buns vapeur aux oignons verts. Pour ceux qui ne connaissent pas cette recette, ça se situe entre des banh bao (brioches vapeur) et des gyozas (pour le coté grillé !). Ces buns, je les avais vu passé chez Steph à table et du coup j’ai eu envie de vous proposer une version végétalisée. Little bonus, j’ai accompagné mes buns vapeur de shiitakés sautés et je peux vous dire que le mariage des deux est particulièrement gourmand !
These onion steam buns are in my top 10
of favorite Asian recipes. The folding is a bit technical, This is clearly a blow to take but I hope that my explanations will be clear enough for you to arrive at a result that you like ! Don't worry, It will not change anything in taste or cooking if folding is not like in the photo ! Apart from that the recipe is really very simple to make and here she conquered everyone (Even the refractory ones !).
Scallion buns – steamed onion buns {vegan}
POUR 10-12 BUNS
- 500 g of flour T65
- 290 ml of water
- 1 tablespoon of sugar
- 1 little spoon of salt
- 1 baker's yeast bag or half a cube of fresh baker's yeast
- The green of a green onion boot
- 1 tablespoon of neutral vegetable oil
- Sichuan pepper
- You sell
Sautéed shitakes
- 400 g the shiitakes
- 5 cl de tamari
- 2 tablespoons of sugar
- 1 chopped garlic
- 1 pinch of Espelette pepper
- 2 tablespoons of black sesame
- Fresh coriander
- Neutral vegetable oil
- Dissolve the yeast in 10 cl of lukewarm water and let stand 10 minutes.
- In the tank with a hook, put the flour, Make a well and add the sugar and salt. Make another well and add the yeast.
- Add the water and knead 10 minutes.
- Form a ball and let rest in the 2 hour covered tank.
- During this time, Chop the green onion rods then mix them with the oil, The Poivre de Sichuan (to taste) and a pinch of salt.
- After 2 hours of rest, degas the dough and spread it into a large rectangle on 2-3 mm thick.
- Spread the onion on this paste rectangle.
- Fold the triangle in 3 on the length and then in half to form a strip of dough.
- Cut into sections (ten).
- With the help of a baguette Press the center of the sections.
- Stretch the dough with your fingers then place the baguette in the center.
- Fold in half then while holding the ends turn the wand. Then remove the baguette and set aside. Do the same with all the dough.
- Heat a drizzle of oil in a pan, Arrange the buns by spacing them well then toast 3 minutes on high heat.
- add 1 cm of water at the bottom of the pan and quickly cover AG = End of steam buns.
- Cook over medium heat until water evaporation in the pan.
- For shiitakes, Mix the tamari together, The chopped garlic clove, sugar and chili.
- Slice the shiitakes then put them back over high heat in a pan for 5 minutes.
- Déglacez avec la sauce, laissez réduire puis terminez en ajoutant le sésame noir et la coriandre hors du feu.
- Servez sans attendre avec les buns.
