Ingredients
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Pulpo:
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1 l Water
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1 carrot
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1 Onion
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1/2 lemon
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500 ml White Wine
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herbs
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Bao:
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300 g cornflower
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50 g riceflower
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1 g yeast
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20 cl Milk
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50 g Sugar
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8 g Oil
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Filling:
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celeriac
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carrot
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onions
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Cabbage
Directions
How to Make the Octopus:
- Make a court bouillon with water, carrot, onion, lemon, white wine, herbs.
- Slowly bake the octopus in the court bouillon for 20-40 minutes (depending on the size of your tentacle).
- Glaze the octopus in a pan with a mix of water, butter and miso paste.
How to Make the Bao:
- Mix milk and sugar by heating a bit.
- Add yeast and oil.
- Mix flowers together and add the warm milk slowly.
- Make a ball with your hands, put it in a bowl and put a napkin on top. Let it for 2h outside.
- Then separate in smaller balls and spread out to stuff.
How to Make the Filling:
- Make a brunoise with celeriac, carrots, onions and cabbage.
- Season it with miso paste, pepper, salt (careful because miso paste is really salty)
- Add some herbs like coriander, parsley… As your preference.
- Then fill baos and bake it in a steamer but not with water but with dashi. For 20mn. Careful with the space that you use because each bao will grow a lot.
