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