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 Stycken Yeast cube (42 g)
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 Stycken Yeast cube (42 g), 720 G Wheat flour (type 405), 70 G Raw cane sugar, 4 G Baking powder
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.
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
Fill the bao buns with the vegetables and tofu. Serve the dip on the side or drizzle it onto the vegetables in the buns.
354
8.94 G
11.27 G
53.85 G
