10pcs HARVEST GOURMET® Schnitzel
1lt Corn oil
20pcs Coral lettuce
300g Hong Kong flour
3g Dry yeast
All of the Starter dough
645g Hong Kong flour
30g Charcoal powder
27g Baking powder
105g White sugar
75g Milk powder
1.5tsp Baking soda
150ml Sesame oil, for brushing
KONG BA SAUCE:
20 x Dried Shiitake mushrooms, soaked
4tbsp Light soy sauce
2tbsp Dark soy sauce
1tbsp Chinese five spice powder
50g MAGGI Concentrated Vegetarian Stock
1tbsp White sugar
1tbsp Sesame oil
2pcs Star anise
2pcs Cinnamon sticks
20g Ginger, sliced
50ml Water, for cornstarch slurry
- In a frying pan, deep fry HARVEST GOURMET® Schnitzel in corn oil till golden brown, set aside.
- To make Starter Dough, mix all of the water with 25g of flour in a small bowl. Place the mixture over a bain marie, and continuously stir with a spatula until the contents come to 65°C, or when you begin seeing lines made with the spatula. Take the bowl off the bain marie. Bring the temperature of the starter dough down to 43°C before adding the yeast and the rest of the flour, mix well. Set aside at room temperature, about 30°C, covered with cling wrap, for 4-6 hours.
- For the Pao Dough, bring together the flour, charcoal powder and baking powder in a stand mixer bowl with a hook attachment. Dissolve the sugar, baking soda and milk in the water and add it to the dry ingredients. Mix on low speed to combine. Once the dough starts to come together, add the starter dough and mix on medium speed for 3 minutes.
- Turn off the mixer, make a pocket in the middle of the dough, add the shortening and mix on medium speed for 4 minutes. Divide dough into 96g balls, flatten and shape into long oval. Brush a thin layer of sesame oil on one side then fold in half, oil side in.
- Allow to rise, covered, for about 15 minutes. In a steamer, steam buns for 10-12 minutes.
- For the Kong Ba Sauce, combine all ingredients together in a pot, bring to a boil and simmer for 15 minutes. Combine cornstarch and water together, add to the pot to thicken the sauce. Coat HARVEST GOURMET® Schnitzel with sauce.
- Assemble the Kong Ba Pao by opening up the charcoal pao and adding in lettuce and HARVEST GOURMET® Schnitzel coated with Kong Ba Sauce. Ready to serve.