people as food · pt 1 · ZHU
black squid ink bao buns · fried calamari · black garlic aioli
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RECIPE · PEOPLE AS FOOD · ZHU
my favorite dj, ZHU, is a chinese american artist from san francisco. if ZHU were food, i think he would be this dish - black squid ink bao buns, calamari, and black garlic aioli
the bao buns represent his chinese heritage, but they’re black for his ominous presence. the calamari to signify the great seafood that comes from the Bay Area, but the contrasting crunch and pepper dust keeps your attention. lastly, black garlic aioli, for its complexity in fermented flavors and acidity. this dish is mysterious, foreign, and dark - it also includes some of ZHU’s colors: black, orange, and tan.
i used a scale for this entire recipe, i apologize, but this may also be a sign to invest in a kitchen scale! they’re incredibly useful and i use it whenever i can over measuring cups.
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BLACK SQUID INK BAO BUNS
yields 24 mini baos / 12 baos
45 g - kerrygold butter, unsalted
165 g - whole milk, above room temp
7.5 g - active dry yeast
- squid ink
360 g - bread flour
35 g - granulated sugar
5 g - salt
2 g - baking powder
2 g - baking soda
steamer basket/contraption
stand mixer
thermometer
nonstick spray
parchment paper
ring mold, optional
.melt your butter until 105F
.combine mix milk, butter, yeast, squid ink in a stand mixer bowl, do not go above 115F
.let rise for 10-15min, this needs to get ‘foamy’ or your dough won’t rise later
.mix/sift dry ingredients (bread flour, sugar, salt, baking powder, baking soda)
.in your stand mixer, mix on low, then slowly add dry ingredients a spoonful at a time
.mix on low for about 10min
.once dough has come together, form into a ball, cover, and let proof for an hour/until doubled
.roll dough out flat until thick, then you can punch out buns with your ring mold
.spritz buns lightly with nonstick spray to prevent the sides from sticking together
.fold each bun over into a semicircle, pinching gently where the edges meet
.roll buns again, gently, to flatten them slightly and smooth out the surface
.proof for another 30min, for extra fluff
.prepare steamer basket by placing parchment paper, use the ‘cartouche method’
.steam buns in basket for 5-10min, remove once cooked (it’s hard to ‘oversteam’ buns)
.cover with a towel until ready to serve
CALAMARI
20 - baby squids (you can use calamari too)
175 g - wondra flour (substitutes - cake flour OR 175g apf 1tsp cornstarch)
175 g - rice flour
10 g - sesame seeds
5 g - gochugaru, fine
6 g - salt
neutral frying oil (canola, grapeseed, avocado)
.mix wondra, rice, sesame seeds, gochugaru, salt in a bowl
.batter squids in batter
.fry in oil at 350F until golden brown, they’re tiny enough where they’ll cook thoroughly
BLACK GARLIC AIOLI
1 - garlic clove, minced
3 - black garlic cloves
1 - egg yolk
0.5 - juice of a lemon
~0.5 C - neutral oil (i used avocado oil)
white vinegar
salt
ngl, this took a lot of trial & error, in the video
i used a mortar pestle, smashed garlic with black garlic until a paste
OR (this is what i would recommend moving forward)
.in a immersion blender cup/blender, place neutral oil, garlic, and black garlic, and blend until somewhat smooth
.strain oil to remove specks of garlic (this is optional)
.in a large mixing bowl, place egg yolk and lemon juice, begin whisking and slowly add the black garlic infused oil
.keep whisking, i know your arm is gonna hurt, but keep going
.making aioli is the most tiring thing on your arm (if you hand whisk)
.in a bowl, yolk, salt, lemon juice, whisk
.slowly drizzle black garlic infused oil
.adding oil thickens, add vinegar if need be
.salt to taste
GARNISHES
1 - lemon, for garnish
4 - green onions, julienned (green part)
dust of gochugaru, fine
#bao #baobuns #calamari #garlic #zhu #chinese #black
#peopleasfood
#asmrfood #korean #foodie #foodasmr #cooking #cookingathome
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