Gedämpfte Gemüse-Bao-Brötchen mit Asiatischen Aromen

Instructions

1. Prepare the dough

   1h

   In a large mixing bowl, combine the all-purpose flour, instant yeast, and sugar. Slowly add the warm soy milk while mixing until a dough begins to form. Knead the dough for about 8–10 minutes until smooth and elastic. Cover the bowl with a damp towel and let the dough rise in a warm place for 1 hour or until doubled in size.

2. Prepare the vegetable filling

   7min

   Chop the mushrooms, tofu, and spring onions finely. In a pan over medium heat, add sesame oil, then sauté mushrooms until soft. Add tofu and spring onions, then pour in soy sauce. Cook everything for about 5–7 minutes, stirring occasionally. Once done, set aside to cool slightly before filling the buns.

3. Shape and fill the bao buns

   Punch down the risen dough and divide it into equal portions. Roll each portion into a small circle. Place a spoonful of the filling in the center and pinch the edges together at the top to seal. Repeat for all portions, ensuring each bun is sealed tightly.

4. Steam the buns

   15min

   Place the buns in a steamer lined with parchment paper, leaving space between each. Cover and steam over boiling water for 12–15 minutes. Do not open the lid during steaming to avoid collapsing. Once done, turn off the heat and let rest for 2 minutes before uncovering.

5. Garnish and serve

   Drizzle the buns with chili oil and sprinkle with fresh coriander and sesame seeds. Serve immediately while warm, accompanied by soy dipping sauce or additional chili oil if desired.