🧑🍳 Beginner
⏲️ 20 min
Japanese-Style Baos with Aiguillettes
Ingredients
- 10 Japanese-Style Vegetable Strips
- 200 g of flour
- 2 teaspoons of olive oil
- 15 g of baker's yeast
- 100 ml of lukewarm water
- 2 teaspoons of sugar
- 1/2 cucumber
- 4 button mushrooms
- 4 tablespoons of “veganaise”
- 2 scallions
The Step-by-Step Recipe
- Make the bao dough: Dissolve the yeast in warm water. Add the sugar. Cover and let rest for 15 minutes. Then add the flour, olive oil, and a pinch of salt. Mix and knead the dough for 5 minutes. Cover and let rise in a warm, dry place for at least 2 hours.
- Shape the dough into about ten balls. Flatten them into thick discs with the palm of your hand. Place a small piece of parchment paper on top and fold them in half.
- Heat a pot with a little water in it. Place the steamer basket on top.
- Steam the bao buns for about 10 minutes on a sheet of parchment paper with holes punched in it.
- For the topping: Cut the cucumber and mushrooms into thin strips. Thinly slice the spring onion.
- Sauté the strips of meat in a skillet with a little oil for about 5 minutes.
- Remove the parchment paper from each bun and top them with the vegan mayonnaise, vegetables, thin strips of meat, and green onions.
