Asian stuffed bao buns

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.

Peel the carrots. Wash the Chinese cabbage, spring onions and soybean sprouts. Wash and quarter the pepper then remove the stalk base, white ribs and seeds. Cut all of the vegetables into thin strips. Wash the coriander, shake it dry and finely chop it, including the stems. Wash the lime in hot water and dry it. Finely zest the skin and squeeze out the juice. Peel and finely grate the garlic and ginger. Coarsely chop the peanuts.

Ingredienser

100 G Carrots, 100 G Chinese cabbage, 100 G Spring onion, 100 G Bean sprouts, 100 G Red pepper, 10 Gren Coriander, 1 Stycken Lime, 2 Tå Garlic, 3 G Ginger, 25 G Peanuts (roasted and salted)

Dab the tofu dry and chop it into approx. 2 cm cubes. Stir together the soy sauce, 1 tbsp lime juice, half of the garlic and ginger and the sugar to create a seasoning sauce. Toss the tofu in the seasoning sauce, remove it and dab it dry. Set the remaining seasoning sauce aside for later. Toss the tofu in cornstarch and fry over a high heat in an oiled frying pan until crispy on all sides. Strain on kitchen roll.

Ingredienser

400 G Tofu, 50 G Soy sauce, 1 Matsked Lime juice, 1 Matsked Raw cane sugar, 2 Matsked Cornstarch

Fry the vegetables and remaining garlic and ginger in a little oil in the same frying pan over a medium heat for 2–3 minutes. Deglaze with the remaining seasoning sauce and cook for a further 1–2 minutes. Season with salt and lime juice. Add the tofu, peanuts and coriander to the vegetables and mix well.

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.