Today marks the first post of a six-part series I call ‘Baoyond obsessed’. Bao or Baozi dough never fails to amaze me, and since it was the most liked picture on my Instagram feed, I’m curious to know how versatile it is! So we took it to the lab AKA the kitchen and experimented. Pizza is one of the most popular foods in the world, and Bao is not far from it, therefore combining the two is a match made in heaven. To be honest a power couple, ‘Jay Z and Baoyonce’, lol you see what I did there!
So here it is … Fiery Mongolian Beef Bao Dough Pizza!
Tasty minced beef in a creamy Mongolian sauce layered onto a fluffy and crunchy bed of well-kneaded bao dough, garnished with a refreshing bean sprout & sesame seed salad, so delicious! Enjoy!
(Cooking time: 4hrs)
(Bao pizza dough)
- 370g bao flour OR plain flour
- Extra flour for kneading
- 1 teaspoon of baking powder
- 1 1/2 teaspoons of instant dry yeast
- 2 tablespoons of white sugar OR coconut sugar
- 2 tablespoons of veg oil
- A pinch of sea salt
- 100ml semi-skimmed milk
- 100ml warm water
- 1 pack of 12% fat minced beef
- 1/4 teaspoon cayenne pepper
- 1 teaspoon sesame seed oil
- 2 teaspoons BBQ sauce
- 1 tablespoon mirin
- 4 tablespoons low salt soy sauce
- 1 OXO chicken stock cube dissolved in 200ml warm water
- 1 teaspoon of lazy ginger or minced ginger
- 1 teaspoon Tropical sun all-purpose seasoning
- 2 garlic cloves thinly diced
- 1 tablespoon brown sugar
- 2 tablespoons of rice wine vinegar
- 1/4 teaspoon curry powder
- 1 teaspoon of crushed black peppercorns
- 1/2 teaspoon Korean red pepper flakes
- 2 tablespoons Bisto chicken gravy granules
(Bean sprout & sesame seed salad)
- A large handful of raw bean sprouts
- 1 thinly sliced red pepper
- 1 thinly sliced yellow pepper
- 1 finely grated carrot
- 1 tablespoon black sesame seeds
- 1 tablespoon white sesame seeds
- 1/4 shredded red cabbage
- 2 tablespoons low salt soy sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- 1 teaspoon coconut sugar or pure maple syrup
- Diced spring onion
- Pinch of chilli flakes
- Rocket leaves
- Light grated cheddar cheese OR mozzarella
- First, prepare the Mongolian beef. In a pan warm some oil on medium heat, then add the minced beef, garlic, cayenne pepper, sesame seed oil, BBQ sauce, mirin, soy sauce, ginger, all-purpose seasoning, sugar, rice wine vinegar, curry powder, black pepper and Korean red pepper flakes.
- When the mince has cooked, add the chicken stock and chicken gravy. Let the meat simmer for 20 minutes on low heat and once finished, leave it to cool.
- Prepare the Bao dough by adding salt, flour, baking powder, sugar, and yeast to a large bowl and make a small well for the wet ingredients. Please do not put the salt on top of the yeast as it can deactivate it.
- In a separate bowl, mix the wet ingredients together, the oil, milk and water and slowly pour it into the well of dry ingredients. Mix it all in until you have a moist dough.
- Add a generous amount of flour to a clean surface and begin to knead the dough. Be sure to add enough flour so that dough is soft but not sticky or wet.
- Knead the dough for 7 minutes, take breaks if you must because it can get tiring!
- Place the dough into a bowl and cover it with a tea towel and keep it in a warm environment until it has doubled.
- While the dough is fermenting, prepare the salad. In a hot wok, stir fry the peppers, carrots, bean sprouts and cabbage for 3-4 minutes, finish with some soy sauce, apple cider vinegar, garlic powder, maple syrup, sesame seeds and spring onions.
- Let the salad cool to one side and let it chill in the fridge, however, if you would like it hot complete step 8 last.
- When the dough has doubled, take it out of the bowl and knead it for 7 minutes.
- Roll the dough into a thick medium-sized log and cut it into eight equal pieces.
- Individually, roll the pieces into a ball, and cover some in a wet, clean tea towel.
- One by one roll the balls into flat pizza bases, it doesn’t have to be a perfect circle.
- Stack the flat pizza bases on top of one another using round steamer papers or circular parchment paper to separate them from each other.
- Cover the stack of the bao pizza dough with a wet tea towel and let them proof in a warm environment for 30 minutes.
- While the dough is proofing, organise and set up the bamboo steamer or a regular steamer. And preheat the oven on 200C or grill settings on low heat.
- At this stage, it would be good to get some extra help. Steam the bao pizza dough one or two at a time for 10 mins each with the steamer papers. As soon as the dough has finished steaming assemble the pizzas.
- On each pizza base spread two tablespoons of the Mongolian minced beef and crumble a bit of cheddar cheese or mozzarella on top and broil the pizzas in the oven until golden brown.
- When all the pizzas are cooked top them with the bean sprout and sesame seed salad.
And it is complete !!! Hope you enjoyed this recipe, it is a long one, but it’s worth it. If you do recreate these amazing pizzas, please tag @nutrishanice on Instagram for a feature.
Thank you for reading,
Have a fantastic day!