Steamed Chicken Buns
Yield: 16-18 buns
Bun Dough
3/4 tsp dry active yeast
½ tsp white sugar
¾ cup + 2 tbsp warm water
6 oz all-purpose flour
10 oz cake flour
2 1/2 tsp baking power
2 1/2 cups sugar
1/4 tsp salt
1 Tbsp canola oil
1 egg white
Dough Directions:
1. Whisk together yeast, sugar and warm water. Leave until bubby about 5-10 minutes.
2. Combine both flours, baking powder, sugar and salt together. Mix well.
3. Mix the well-combined, dry ingredients to the yeast mixture.
4. Add the canola oil and egg white and mix until combined.
5. Knead until the dough comes together on low speed. Turn to higher speed and knead for 30 seconds.
6. Turn the dough onto a floured table and knead until surface is smooth. Put into
a lightly greased20container and cover with plastic. Leave in a slightly warm place until double in size.
7. Punch down and divide into 1.5 oz balls. Cover with plastic wrap while rolling out the buns.
Chicken Filling
1/2 cup sliced shallots
1 cups canola oil
1 lb. chicken thighs, boned and cut in small dice
1/2 cup red onion, small dice
1/2 cup fresh shiitake mushroom, small dice
1/4 cup cilantro, chopped
1/4 cup green onion, chopped
1 Tbsp ginger, finely minced
1 Tbsp white sesame seeds, toasted and ground
1 Tbsp fish sauce
1 Tbsp kosher salt
1/2 tsp black pepper, ground
1 Tbsp premium oyster sauce
1/2 tsp 100% pure sesame oil
1 Tbsp cornstarch
1 egg white
2 Tbsp. reserved shallot oil or canola oil
Directions:
1. Start by caramelizing the shallots, heat 1 cup canola oil to 350 degrees, add shallots and cook until golden brown. Remove from oil and lay flat on paper towels in single layer to cool. Chop into small pieces. Reserve and cool shallot oil.
2. Combine the remaining ingredients together and mix well. Mix in 2 Tbsp. of reserved shallot oil and caramelized shallots when cooled. Set aside until ready for use.
Making buns:
1. Flatten out 1 piece of dough using the palm of your hand. Then use a small rolling pin and roll out dough to 1/4" thick piece and about 3" in diameter.
2. Hold dough in your hand and put about 1 heaping tablespoon of chicken filling in the center.
3. Pinch and twist around the bun to pleat it closed.
4. Steam for 25 minutes, in a bamboo steamer. Serve hot.
The Academy Cafe
ADDRESS: The California Academy of Sciences, 55 Music Concourse Drive, Golden Gate Park, San Francisco, California 94118
PHONE: 415.876.6124
PROPRIETORS: Charles Phan and Loretta Keller
HOURS OF OPERATION: 9:30-5:00 PM daily
SIGNATURE DISHES: vegetarian spring rolls, imperial rolls, albacore tuna panini, tacos, fresh pastries
PRICE RANGE: $3-$11
BEVERAGES: Artisan Sodas, Biodynamic Wines and Local Beers
PARKING: Music Concourse garage or street parking
The Moss Cafe is located at The Academy of Sciences, 55 Music Concourse Drive, Golden Gate Park, San Francisco, California, 94118
PHONE: 415.876.6121
WEBSITE: www.themossroom.com
PROPRIETORS: Loretta Keller and Charles Phan
CHEF DE CUISINE: Justin Simoneaux
HOURS OF OPERATION: Lunch 11:30-2:30 Daily (closed Thanksgiving & Christmas) Dinner 5:30-10:00 nightly (closed Thanksgiving & Christmas)
SIGNATURE DISHES: Grilled Monterey Squid-chickpeas, swiss chard, jalapeno pesto/ Smoked Trout Salad-fingerling potatoes, quail eggs, horseradish/ Bellwether Farms Ricotta Stuffed Tortellini-parmesan broth, cavelo nero, davero olive oil
PRICE RANGE: Appetizers- $8-$14, Entrees-$18-$29
BEVERAGES: A showcase of organic, sustainable & bio-dynamic wines, beers & spirits sourced from artisan producers
RESERVATIONS: recommended, but not neccesary.
PARKING: Music Concourse garage or street parking
>> Watch an ABC7 special on the new California Academy of Sciences.
