Doushabao with a Twist: A Fusion of Chinese and Extremaduran Flavors

Ingredients

In this adaptation, the traditional Chinese doushabao is transformed into a fusion dish by incorporating Extremaduran flavors. The original doushabao is typically filled with sweet bean paste, while the Extremaduran version features a dulce de leche filling. Additionally, the buns are infused with paprika and cumin, adding a distinct Extremaduran twist to the dish. We alse have the original recipe for Doushabao, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1 teaspoon active dry yeast 1 teaspoon active dry yeast
• 1/2 cup (120ml) warm milk 1/2 cup (120ml) warm milk
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/4 teaspoon ground cumin 1/4 teaspoon ground cumin
• 1/2 cup (120g) dulce de leche 1/2 cup (120g) dulce de leche
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Water, for steaming Water, for steaming

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 4g, 2g
• Carbohydrates (total, sugars): 48g, 18g
• Protein: 5g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   In a small bowl, dissolve the yeast in warm milk and let it sit for 5 minutes until frothy.
2. 2.
   In a large mixing bowl, combine the flour, sugar, salt, paprika, and ground cumin.
3. 3.
   Make a well in the center of the dry ingredients and pour in the yeast mixture.
4. 4.
   Mix the ingredients together until a dough forms.
5. 5.
   Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic.
6. 6.
   Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
7. 7.
   Punch down the dough and divide it into small balls, approximately 1 inch in diameter.
8. 8.
   Flatten each ball with your palm and place a teaspoon of dulce de leche in the center.
9. 9.
   Gather the edges of the dough and pinch them together to seal the filling.
10. 10.
    Place the filled buns on parchment paper squares and let them rest for 15 minutes.
11. 11.
    Meanwhile, fill a steamer pot with water and bring it to a boil.
12. 12.
    Arrange the buns in the steamer, leaving space between them to allow for expansion.
13. 13.
    Steam the buns for 15-20 minutes until they are puffed up and cooked through.
14. 14.
    Remove the buns from the steamer and brush them with vegetable oil to give them a glossy finish.
15. 15.
    Serve the Dulce de Leche Doushabao warm and enjoy!

Treat your ingredients with care...

• Dulce de leche — If you can't find dulce de leche, you can make your own by simmering a can of sweetened condensed milk for a few hours until it thickens and caramelizes. Make sure to let it cool completely before using it as a filling.

Tips & Tricks

• To achieve fluffy and light buns, make sure the dough rises in a warm place without any drafts.
• Experiment with different fillings such as chocolate ganache or fruit preserves for variety.
• Serve the Dulce de Leche Doushabao with a sprinkle of powdered sugar for an extra touch of sweetness.
• If you prefer a spicier flavor, add a pinch of chili powder to the dough mixture.
• These buns are best enjoyed fresh and warm, but you can store any leftovers in an airtight container for up to 2 days.

Serving advice

Serve the Dulce de Leche Doushabao as a delightful dessert or a sweet snack. They are perfect for afternoon tea or as a special treat for guests. Pair them with a cup of hot tea or coffee to enhance the flavors.

Presentation advice

Arrange the Dulce de Leche Doushabao on a beautiful serving platter, garnished with a sprinkle of powdered sugar and a few fresh mint leaves. The golden brown color of the buns will be visually appealing, and the aroma of the spices will entice your guests.