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Asian stuffed bao buns

    1h

    Medium

    Vegetarian

    Pescetarian

Ingredienser

12 Deler
  • 100 G Bean sprouts

  • 90 G Butter

  • 100 G Carrots

  • 100 G Chinese cabbage

  • 10 Gren Coriander

  • 2 Spiseskje Cornstarch

  • 2 Tå Garlic

  • 1 stykk Ginger (finger-sized piece)

  • 1 stykk Lime

  • 460 ml Milk

  • 25 G Peanuts (roasted and salted)

  • 100 G Red pepper

  • 1 Klype Salt

  • 50 G Soy sauce

  • 100 G Spring onion

  • 50 G Sriracha sauce

  • 80 G Sugar

  • 2 Spiseskje Sunflower oil

  • 400 G Tofu

  • 100 G Vegan mayonnaise

  • 720 G Wheat flour (type 405)

  • 1 stykk Yeast cube (42 g)

    Asian

    Vegetarian dishes

    Milk, Cereals containing gluten, Soya, Peanuts

    Lactose, Gluten, Sugar

    Stand mixer with dough hook, Mixing bowl, Round cookie cutter 10cm, steamer basket, Lemon squeezer, Lemon grater

Forberedelse

  • Prepare the dough

    Heat the butter and milk in a saucepan to 40 degrees and dissolve the yeast in it. Mix the dry ingredients in a mixing bowl and add the liquid.

     

    Knead with a dough hook for approx. 10 minutes to form a compact dough, then cover and leave to rise for 1 hour.

  • Ingredienser

  • 90 G Butter, 460 ml Milk, 1 stykk Yeast cube (42 g), 720 G Wheat flour (type 405), 70 G Sugar

  • Steam the bao buns

    After resting, knead the dough again thoroughly. If the dough is too sticky, add a little flour. Then roll out to a thickness of approx. 6 mm on a floured work surface and cut out circles. Fold the dough circles in half.

     

    Leave to rise again for 15 minutes in a warm place, then cook in a steamer for 10 minutes. Instead of using a steamer, the bao buns can also be cooked in a pot with a steamer insert.

  • Prepare the stuffing

    Peel the carrots. Wash the Chinese cabbage, spring onions and bean sprouts. Wash the peppers and quarter them, removing the stalks, white membranes and seeds. Cut everything into fine strips and set aside.

  • Ingredienser

  • 100 G Carrots, 100 G Chinese cabbage, 100 G Spring onion, 100 G Bean sprouts, 100 G Red pepper

  • Prepare the tofu

    Pat the tofu dry and cut into cubes about 2 cm in size.


    Wash the lime in hot water and dry. Finely grate the lime and set the zest aside. Peel and finely grate the garlic and ginger.

     

    Squeeze the lime and mix with the soy sauce, half of the garlic and ginger, and the sugar to make a seasoning sauce. Toss the tofu in the seasoning sauce, remove and pat dry. Set the remaining seasoning sauce aside for later.

     

    Coat the tofu in cornflour and fry in a pan with oil over a high heat until crispy all over. Drain on kitchen paper.

  • Ingredienser

  • 400 G Tofu, 1 stykk Lime, 2 Tå Garlic, 1 stykk Ginger (finger-sized piece), 50 G Soy sauce, 10 G Sugar, 2 Spiseskje Cornstarch, 1 Spiseskje Sunflower oil

  • Fry the vegetables

    Fry the vegetables, the remaining garlic and ginger in the same pan with a little oil over medium heat for 2–3 minutes. Deglaze with the remaining seasoning sauce and continue to fry for 1–2 minutes. Season to taste with a pinch of salt.

     

    Roughly chop the peanuts. Wash the coriander, shake dry and finely chop, including the stems.

     

    Add the tofu, peanuts and coriander to the vegetables and mix everything well.

  • Ingredienser

  • 1 Spiseskje Sunflower oil, 1 Klype Salt, 25 G Peanuts (roasted and salted), 10 Gren Coriander

  • Make the dip

    Mix the mayonnaise with the Sriracha sauce to make a dip.

  • Ingredienser

  • 100 G Vegan mayonnaise, 50 G Sriracha sauce

  • Finish

    Fill the bao buns with the vegetables and tofu. Serve the dip on the side or pour it over the filled bao buns.

Næringsverdi per porsjon

kcal

461.75

Protein

16.16 G

Olje/fett

17.24 G

Karbohydrater

59.91 G

ForfatterBORA
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