1 hour 45 minutes
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
Coconut oil for brushing
100 ml mirin (sweetened sake or rice wine)
100 ml soy sauce
1 clove of garlic
1 tbsp ginger
1 tbsp sugar
1 tsp cornflour
3 tbsp vegan mayonnaise
½ red onion
cut into strips
cut into fine strips
Some slices of cucumber
Some coriander leaves
2 tbsp salted peanuts
300 g tofu
Peanut oil for frying
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.
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
Continue working the dough after it has risen.
Put the food in.
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.