Steamed baos

Asian bread rolls with a teriyaki filling
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Dough

Procedure
300 g white flour
1½ tsp salt
2 tsp sugar
¼ cube of yeast (about 10 g)
150 ml water
2½ tsp rice vinegar
2½ tsp coconut oil, runny
Coconut oil for brushing

Teriyaki sauce

Procedure
100 ml mirin (sweetened sake or rice wine)
100 ml soy sauce
1 clove of garlic, crushed
1 tbsp ginger, grated
1 tbsp sugar
1 tsp cornflour

Serving

Procedure
3 tbsp vegan mayonnaise
Some sriracha
½ red onion, cut into strips
1 carrot, cut into fine strips
Some slices of cucumber
Some coriander leaves
2 tbsp salted peanuts, chopped

Tofu

Procedure
300 g tofu
Some salt
Peanut oil for frying

Dough

Procedure
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.

Shaping

Procedure
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.

Steaming

Procedure
Cook the baos at 100 °C for 15 minutes using the steam mode.

Teriyaki sauce

Procedure
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.

Tofu

Procedure
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.

Serving

Procedure
Choose fillings for the baos according to preference.

Cooking steps

Procedure
Professional baking proofing 32°C for 1 Hrs
Action
Action
Professional baking proofing 32°C for 30 Mins
Steaming 100°C for 15 Mins

Tips

Planted.chicken or soya mince can be used in place of tofu.

  • Stainless steel tray
  • ø 10 cm cutter
Shopping list
Quantity Ingredient
300 g white flour
2½ tsp coconut oil
2½ tsp rice vinegar
1 tbsp ginger
1 tbsp sugar
½ red onion
1 tsp cornflour
150 ml water
100 ml mirin (sweetened sake or rice wine)
1 carrot
100 ml soy sauce
1 clove of garlic
Coconut oil for brushing
1½ tsp salt
Some slices of cucumber
Some coriander leaves
Some salt
2 tsp sugar
3 tbsp vegan mayonnaise
Some sriracha
300 g tofu
2 tbsp salted peanuts
¼ cube of yeast (about 10 g)
Peanut oil for frying

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