Korean Bolognese Bao Recipe





MasterChef Celebrity 7 contestants already know that making it to the finals always comes with top-notch cuisine. And on this occasion, they visited the kitchens of Ravioxo, Dabiz Muñoz’s restaurant. Among the recipes they have prepared, there is this one korean bolognese bao. An extremely complex production!

Korean Bolognese Bao RecipeKorean Bolognese Bao Recipemeat

Ingredients

preparation

  • For the bath paste:

  • 120g bread (flour)

  • 48g wheat starch

  • 46g icing sugar

  • 86ml lukewarm water

  • 1 g dry yeast

  • 10g duck fat

  • 1.2 yeast

  • For filling the bath:

  • 20g of carrot

  • 20g leek

  • 20g celery

  • 4g garlic

  • 104g fried tomatoes

  • 48 g deer chorizo

  • 40g onion

  • 136g ground venison

  • 120 ml meat juice

  • 40g red wine

  • 24g tomato puree

  • 4g gochujang

  • 4 grams of Japanese spices

  • 5.6 palm sugar

  • 40g chicken broth

  • Olive oil

  • For the ravioxo siracha:

  • 216 g fresh red peppers

  • 25g garlic

  • 18g sherry vinegar

  • 18g fish sauce

  • Salt

  • 1g garlic powder

  • 2g onion powder

  • 1g brown sugar

  • Cayenne

  • Red dye

  • For the rosemary oil:

  • 100g olive oil 0.4

  • 1 sprig of rosemary

  • For the plating:

  • 80 g grated parmesan

  • 4 young basil shoots

  • 20g tomato powder

  1. For the bath paste:

  2. Mix the first ingredients and leave ready.

  3. Mix the following ingredients with the water and leave to ferment for 15 to 20 minutes.

  4. Pour the ingredients from step 2 into the ingredients from step 1. Also add the duck fat. Then knead and leave to rest for about 1 hour.

  5. Add a few drops of water in the riser. Then add to the dough and knead for 5 minutes. Then let it rest.

  6. Bring into 28g balls and set aside, for when you have the Bolognese.

  7. As soon as we have filled them, we will steam them for about 10 min. We will cut parchment paper and place it on the steamer base so that they do not stick.

  8. To make the bolognese:

  9. Peel the vegetables and cut them into small bruinose. Then poach them well once we have it we put the meat then we will put the wine. Let reduce.

  10. Add the powders and mix well. Then add the tomatoes and stir.

  11. Finally we will add the liquids and let reduce well.

  12. Once we have sweetened it, we put the bolognese in the blast chiller and reserve it to fill the bao from the previous step. It will take 25 grams per bath.

  13. We will fill these by crushing the rationed dough to 28gr by hand. Put the filling and wrap with the rest of the dough. Then steam for about 10 minutes.

  14. For the ravioxo siracha:

  15. Deseed the fresh red pepper and place it in an American glass with the rest of the ingredients and mix.

  16. It should be a smooth cream. If necessary, you can add a little water to facilitate the grinding. And if we don’t get a strong red color, we can add a little red dye. To book.

  17. For the rosemary oil:

  18. Put the oil in a saucepan with the rosemary and cook for 1 hour over low heat.

  19. Once we have it, filter and reserve.

  20. For the plating:

  21. Once we have the steam baths, we lay them out on a plate and paint the bath with rosemary oil.

  22. On top we put the grated parmesan and sprinkle the tomato powder and on top we put a sprout and accompany it with ravioxo siracha sauce.

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