制备过程
1 小时
腌制时间
1 小时
烘烤的时间:烘烤时间取决于机器
1 小时 45 分钟
个数
8
Dough
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
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
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
300 g tofu
Some salt
Peanut oil for frying
Dough
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 the dough to proof at 32 °C for 1 hour until double in volume using the professional baking proofing mode.
Shaping
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
Cook the baos at 100 °C for 15 minutes using the steam mode.
Teriyaki sauce
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
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
Choose fillings for the baos according to preference.
Cooking steps
在 发酵专业烘烤技术 期间为 32 1 小时°C
Continue working the dough after it has risen.
Put the food in.
在 发酵专业烘烤技术 期间为 32 30 分钟°C
在 蒸汽 期间为 100 15 分钟°C
小费
Planted.chicken or soya mince can be used in place of tofu.
附加信息
食谱编号
S11
创建人
V-ZUG 瑞族
创建时间
2022/1/26