Squid Ink Bao

SAVORY

Sep 2

Fried Oysters, Nori, Yuzukoshō, Shiso, and Pickled Cabbage

Chef Tracy Chang of PAGU | Cambridge, MA
Yield: 280 baos

INGREDIENTS:

Nori-Yuzu Kosho Aioli:
Yield: 2 quarts
1.5 kilograms aioli
6 grams toasted nori powder
40 grams yuzu kosho
Kikkoman soy sauce

Pickled Cabbage:
4 gallons Kikkoman rice vinegar
3.06 kilograms raw cane sugar
760 grams salt
4 heads purple cabbage, shredded

Squid Ink Bao:
3.602 kilograms lukewarm water
202 grams squid ink
216 grams active dry yeast
1.03 kilograms lard
3.546 kilograms all-purpose flour, sifted, plus additional for dusting
3.546 kilograms bread flour, sifted
324 grams milk powder
1.27 kilograms raw cane sugar
34 grams baking powder
34 grams baking soda
169 grams salt
Canola oil

To Assemble and Serve:
Oil for deep frying
All-purpose flour
Eggs
Kikkoman panko breadcrumbs
280 medium East Coast oysters, shucked
Salt
140 shiso leaves, halved

METHOD:

For the Nori-Yuzu Kosho Aioli:
In a bowl, combine all ingredients. Chill.

For the Pickled Cabbage:
To a large, non reactive container, add vinegar, sugar, and salt. Cover and shake to dissolve solids. Chill. Add cabbage and allow to pickle 1 hour. Thoroughly drain. Transfer to quart containers. Chill.

For the Squid Ink Bao:
In a nonreactive container, use an immersion blender to combine water, ink, and yeast. In a saucepan, melt lard; hold lukewarm. To the bowl of a large stand mixer fitted with a hook, add remaining dry ingredients. On speed 1, mix 5 minutes. Add water mixture. Mix 10 seconds. Add lard. Mix until dough is homogenous. Scrape down sides and bottom of bowl. Flip dough. On speed 2, mix 5 minutes. Portion and shape dough into nine 1.52-kilogram balls. Transfer to quart containers lightly coated in nonstick spray. Proof at 90℉ with 55 percent humidity for 15 minutes. Rest overnight in refrigerator. On a Rondo sheeter, place 1 dough ball smooth-side down. Starting at thickness setting 27, pass dough through sheeter. Repeat, decreasing thickness by 1 notch after each pass. At notch 10, turn dough sheet 45 degrees. Finish sheeting at notch 4. Using a rolling pin, transfer dough sheet, smoothest-side up, to a sheet tray lined with parchment paper and dusted with flour. Proof at 90F with 55 percent humidity for 10 minutes. Transfer sheet tray to work surface in walk-in. Using two cutting wheels, cut dough sheet into bao portions. Brush with oil and shape into baos Transfer raw baos to a separate sheet tray for steaming. Repeat with remaining dough. In a combination oven set to 216℉ and 100 percent humidity, steam baos 10 minutes (no more than 4 sheet trays in oven at once). Keep warm.

To Assemble and Serve:
In a deep fryer, heat oil to 350F. Make a dredging station with flour, eggs, and breadcrumbs. Dredge oysters in flour, dip in egg wash, and coat in breadcrumbs. Fry until golden, about 1 minute; drain. Lightly salt. Make sandwiches with Squid Ink Bao, Nori-Yuzu Kosho Aioli, oyster, Pickled Cabbage, and shiso.

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