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Liquify the egg in oil. In separate bowl, combine the room temperature egg white with vegetable oil. Liquify the egg by pulling up the egg yolk with a fork a few times until combined. Knead all the mixtures together. In the stand mixer on low, mix the yeast milk mixture and then add the egg and oil mix for 30 seconds.
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Place the chocolate in the fridge for about an hour. Mix all the dry ingredients into a large bowl. Add water and form into a dough. Add oil and knead until all the oil is absorbed into the dough. Transfer to a work surface and knead the dough until smooth (about 10 minutes) Cover dough and proof for 15 minutes.
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Method. Mix water with yeast and sugar until dissolved. Leave for 5-10 minutes. In a large bowl, mix flour, salt and oil. Add the yeast mixture to the dry ingredients and stir. Once the liquid.
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Dumpling Skin. Combine the flour and water in a bowl and mix until a shaggy dough forms. Turn the dough out onto a work surface and knead until smooth (add a splash more water if needed) Cover the dough ball with cling wrap and let the dough rest for 30 to 60 minutes. Knead the dumpling dough until smooth.
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How to make Dough: In the bowl of a kitchen mixer (like a KitchenAid), mix the flour and salt with a paddle attachment. Next, add in the hot water and blend it by pulsing. Add the cold water and pulse on and off to mix it in. Replace the paddle attachment with a dough hook, and knead it for 10 minutes. The dough will be pretty smooth.
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Step 5: Incorporate vegetable oil into milk and yeast mixture. Add the vegetable oil to the milk and yeast mixture. Then, turn the stand mixer speed up to 2 and gradually pour it in. Turn the speed up to 5 and observe how the dough turns into a ball and no longer sticks to the sides of the bowl.
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5 For the Peanut Butter Cream, beat peanut butter, cream cheese and confectioners' sugar in large bowl with electric mixer until smooth. Add heavy cream and vanilla; beat until light and fluffy. 6 To assemble, gently split bao buns. Dollop a spoonful of Peanut Butter Cream into each bao bun. Top with peanuts and drizzle with melted chocolate.
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For the Xiao Long Bao Chocolate Ganache Filling: In a small saucepan, add the chocolate, and heavy cream and place over a low flame. Bring a simmer and remove from the heat. Allow the mixture to sit for a few minutes and whisk to blend. Transfer the ganache to a small bowl, cover with plastic wrap, and allow to chill for at least 2 hours.
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Take the dough and cut it in half. Roll half the dough into 1 in thick rope and place the other half back into the plastic so it doesn't dry out. Cut each rope of dough into 16 equal pieces, for a total of 32 pieces. Press the dough with the palm of your hand to form a flat disc. Roll out dough into a 4" round circle.
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