Taiwanese "XL" Schnitzel Charcoal "Kong Ba Pao"

  • 2:00 TIME
  • 10 Portions
  • hard

Method

INGREDIENTS

10pcs HARVEST GOURMET® Schnitzel

1lt Corn oil

20pcs Coral lettuce

 

STARTER DOUGH:

300g Hong Kong flour

375ml Water

3g Dry yeast

 

PAO DOUGH:

All of the Starter dough

645g Hong Kong flour

30g Charcoal powder

27g Baking powder

330ml Water

105g White sugar

75g Milk powder

1.5tsp Baking soda

60g Shortening

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

800ml Water

50g MAGGI Concentrated Vegetarian Stock

1tbsp White sugar

1tbsp Sesame oil

2pcs Star anise

2pcs Cinnamon sticks

20g Ginger, sliced

50g Cornstarch

50ml Water, for cornstarch slurry

  1. In a frying pan, deep fry HARVEST GOURMET® Schnitzel in corn oil till golden brown, set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Allow to rise, covered, for about 15 minutes. In a steamer, steam buns for 10-12 minutes.
  6. 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.
  7. 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.