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Asian stuffed bao buns

    1h

    Medium

    Vegetarian

Ingredienser

12 Portioner
  • 4 G Baking powder

  • 90 G Butter

  • 460 G Milk (or almond milk)

  • 70 G Raw cane sugar

  • 50 G Sriracha sauce

  • 100 G Vegan mayonnaise

  • 720 G Wheat flour (type 405)

  • 1 styk Yeast cube (42 g)

    Asian

    Pasta dishes

    Lactose, Gluten, Sugar

    Mixer with dough hook, Mixing bowl,

Forberedelse

  • Make the batter

    Heat the butter and milk to 40 degrees in a pan and dissolve the yeast in them. Combine the dry ingredients in a mixing bowl and add the liquid. Knead with a kneading hook for about 10 minutes to form a compact dough. Cover and prove for 1 hour.

  • Ingredienser

  • 90 G Butter, 460 G Milk (or almond milk), 1 styk Yeast cube (42 g), 720 G Wheat flour (type 405), 70 G Raw cane sugar, 4 G Baking powder

  • Bao buns

    Vigorously knead the dough again. If the dough is too sticky, add a little flour. Roll out the dough on a flour-dusted work surface to about 6 mm thick then cut out circles. Fold the dough circles in half. Leave to prove again in a warm place for 15 minutes then cook in the steamer for 10 minutes. Instead of using a steamer, bao buns can also be cooked in a pan with a steamer insert.

  • Make the dip

    Stir together the vegan mayonnaise, sriracha sauce, 1 tsp lime juice and lime zest to create a dip.

  • Ingredienser

  • 100 G Vegan mayonnaise, 50 G Sriracha sauce

  • Finishing touches

    Fill the bao buns with the vegetables and tofu. Serve the dip on the side or drizzle it onto the vegetables in the buns.

Næringsværdi pr. portion

kcal

354

Protein

8.94 G

Olie/fedt

11.27 G

Kulhydrater

53.85 G

ForfatterBORA
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