Easiest Way to Prepare Any-night-of-the-week Fullblood Wagyu Beef Bacon Steamed Buns
Hello everybody, I hope you're having an amazing day today. Today, I will show you a way to prepare a distinctive dish, Recipe of Quick Fullblood Wagyu Beef Bacon Steamed Buns. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Fullblood Wagyu Beef Bacon Steamed Buns, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Fullblood Wagyu Beef Bacon Steamed Buns delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this particular recipe, we must first prepare a few components. You can cook Fullblood Wagyu Beef Bacon Steamed Buns using 19 ingredients and 6 steps. Here is how you cook that.
Ingredients and spices that need to be Take to make Fullblood Wagyu Beef Bacon Steamed Buns:
- 1/2 LB Double 8 Cattle Company Fullblood Wagyu Bacon
- 1 Carrot (julienned)
- 1 Cucumber (julienned)
- 1/4 CUP Hoisin
- Cilantro (to garnish)
- Sriracha (to garnish)
- Yeast Mixture
- 1 TBSP Sugar
- 1 TSP Yeast
- 1 TBSP Warm Water
- Steamed Buns
- 2 1/4 CUP All Purpose Flour (plus extra for dusting)
- 1 TBSP Sugar
- 1 TSP Salt
- 1 TBSP Rice Vinegar
- 1/4 CUP Milk
- 3/4 CUP Warm Water
- 1 TBSP Oil
- 1 TSP Baking Powder
Steps to make Fullblood Wagyu Beef Bacon Steamed Buns
- PREPARING THE DOUGH
Combine the yeast - 1 tablespoon of sugar, and 1 tablespoon of warm water. Mix until the yeast is dissolved. This is your yeast mixture.Combine the all purpose flour, salt, and 1 tablespoon of sugar in a bowl.Add the milk, warm water, oil, rice vinegar, and yeast mixture to the bowl.Knead the dough on a lightly floured surface for 10-15 minutes or until smooth.Place the dough in a gently greased mixing bowl, and cover with plastic wrap. - Place in a warm area, and allow it to rise until doubled in size (takes approximately 2 hours).Once the dough has doubled in size, remove the dough from the bowl and place it on a gently floured surface.Punch the dough down. Dust it with baking powder, and knead it for 5 minutes.Then roll the dough into a log shape, about 1 inch thick. Cut the log into 16 round discs.Roll each disc out into an oval shape (1/4 inch thickness). Rub a little oil on top of the dough.
- Roll one end over, creating the shape of the steamed buns.Place the shaped dough on top of some parchment paper, and cover. Allow the dough to rise for another 2 hours or until doubled in size.
- COOKING THE STEAM BUNS
Place the dough/buns in a bamboo steamer on medium-high heat, and cook 5-8 minutes until fully cooked.Repeat this process multiple times until all of the steamed buns are cooked. - PREPARING THE FULLBLOOD WAGYU BEEF BACON
Cut the strips of Fullblood Wagyu beef bacon into portions that will fit inside of the steamed buns.Place the bacon on the grill (or stovetop pan or cast iron skillet), and cook for 2 minutes on each side. - FINAL STEPS
Brush the grilled/cooked bacon with hoisin sauce, and place it inside of the cooked steamed bun.Julienne cut the carrots and cucumber, and place them inside the steamed bun (next to the bacon).Garnish and serve with fresh cilantro and sriracha.
Enjoy!
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