100 G Bean sprouts
90 G Butter
100 G Carrots
100 G Chinese cabbage
10 Gren Coriander
2 Matsked Cornstarch
2 Tå Garlic
1 Stycken Ginger (finger-sized piece)
1 Stycken Lime
460 ml Milk
25 G Peanuts (roasted and salted)
100 G Red pepper
1 Nypa Salt
50 G Soy sauce
100 G Spring onion
50 G Sriracha sauce
80 G Sugar
2 Matsked Sunflower oil
400 G Tofu
100 G Vegan mayonnaise
720 G Wheat flour (type 405)
1 Stycken Yeast cube (42 g)
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 Stycken Yeast cube (42 g), 720 G Wheat flour (type 405), 70 G Sugar
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.
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
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 Stycken Lime, 2 Tå Garlic, 1 Stycken Ginger (finger-sized piece), 50 G Soy sauce, 10 G Sugar, 2 Matsked Cornstarch, 1 Matsked Sunflower oil
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 Matsked Sunflower oil, 1 Nypa Salt, 25 G Peanuts (roasted and salted), 10 Gren Coriander
Mix the mayonnaise with the Sriracha sauce to make a dip.
Ingredienser
100 G Vegan mayonnaise, 50 G Sriracha sauce
Fill the bao buns with the vegetables and tofu. Serve the dip on the side or pour it over the filled bao buns.
461.75
16.16 G
17.24 G
59.91 G
