Steamed Bao with Wagyu Ribs

To prepare the steamed bao with wagyu ribs, first of all, dedicate yourself to the dough. In a bowl, pour the warm water, add the salt 1, the oil 2 and mix until the salt is completely dissolved 3.

In the planetary mixer bowl, put the flour, add the sugar 4 and the yeast 5. Turn on the machine and slowly pour in the water and oil emulsion 6. Knead until it strings.

Take the dough and form a small loaf 7. Pour a drizzle of oil into a bowl 8, put the loaf inside and cover with plastic wrap 9. Let it rise for 2 hours in a dry place and without drafts.

Meanwhile, finely chop the carrot 10 and onion 11. Grate the orange zest 12.

Squeeze it to recover the juice 13. Salt the wagyu ribs 14. Pour the oil into a pot 15.

Brown all sides of the ribs well 16, then remove the meat and add 2 cloves of garlic in their skin, onion and carrot 17. Brown them for 3 minutes 18.

Put the meat back in the pot and add the orange juice 19, the grated zest 20 and deglaze with red wine 21.

Once all the alcoholic part has evaporated, close with a lid 22 and cook for 2 hours, turning the ribs from time to time 23. In the meantime, take the dough again and roll it out to form a sheet 0.5 cm thick 24.

With a 12 cm diameter pastry cutter, make some discs 25. Close them in half-moons by putting a piece of parchment paper inside 26, so as to prevent them from sticking. Cover with plastic wrap 27 and let rise for 30 minutes.

Once cooked, cut the ribs into pieces 2 cm thick and 10 cm long 28. Remove the excess fat from the cooking base 29, then blend briefly 30.

Put the ribs back in the cooking base 31 and let them flavor well. Place the bao in the steamer 32, close the lid 33 and cook for 15 minutes.

Fill the bao with the ribs 34 and complete with chives 35. Your bao with wagyu ribs are ready to be enjoyed 36!