Knead all the ingredients in a bowl into a firm, smooth dough.
Shape the dough into a ball. Put in a bowl and place in the bottom of the cooking space. Allow to rise at 32 °C for 1 hour until double in volume using the professional baking proofing mode.
Roll out the dough 5–10 mm thick. Cut out rounds of about ø 10 cm. Brush the surface of the rounds with a little oil. Fold the rounds over and press the fold down lightly. Place on a lightly oiled stainless steel tray.
Knead any leftover dough together. Repeat the process until all the dough is used up.
Allow to rise for 30 minutes at 32 °C using the professional baking proofing mode.
Cook the baos at 100 °C for 15 minutes using the steam mode.
Stir all the ingredients together in a small pan, bring to the boil and simmer over a medium heat for about 5 minutes, stirring from time to time.
Salt the tofu, toss in half the teriyaki sauce and marinate for 1 hour.
Fry the tofu in a generous amount of oil in a non-stick frying pan over a medium heat until crispy. Keep warm.
Choose fillings for the baos according to preference.
Professional baking proofing 32°C for 1 Hrs
Professional baking proofing 32°C for 30 Mins
Steaming 100°C for 15 Mins
Planted.chicken or soya mince can be used in place of tofu.
Stainless steel tray
ø 10 cm cutter
mirin (sweetened sake or rice wine)
clove of garlic
Coconut oil for brushing
slices of cucumber
¼ cube of
yeast (about 10 g)
Peanut oil for frying
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