Beef Bao Buns


Total time: 2hr 20m
Preparation Time: 20m

Servings
For 12 pieces


Nutritional Information

Contains 233 Kcal, 12g Protein, 24g Carbohydrates, 10g Fat


Ingredients

  • Bread Rolls
  • 350 g white flour
  • 1 pinch salt
  • 0.25 tsp. sodium bicarbonate
  • 1.75 dl lukewarm water
  • 2 tbsp. sugar
  • 0.5 cube yeast (ca. 15 g)
  • 4 tbsp. sunflower oil
  • a little oil
  • Filling
  • 1 avocado
  • 1 spring onions
  • 0.5 bunch coriander
  • 400 g rumpsteak
  • 1 red chili
  • 1 cm ginger
  • 3 tbsp. soya sauce
  • 2 pinches sugar
  • 1 tbsp. sunflower oil
  • 2 pinches salt
  • 0.5 bunch coriander
  • Utensils
  • Für ein Bambusdämpfkörbchen, mit Backpapier ausgelegt.

Instructions

  • Bread Rolls

    In a bowl, mix the flour with all the other ingredients up to and including the oil.
  • Knead for approx. 10 mins. to form a soft, smooth dough, cover and leave to rise for approx. 2 hrs. at room temperature until doubled in size.
  • Divide the dough into 12 portions and shape into balls, place each one on a piece of baking paper.
  • Flatten by hand to approx. 5 mm thick, brush with oil.
  • To steam, sit a steaming basket on a wide-bottomed pan. Fill with water until it is just below the bottom of the basket, place the dough balls in the steaming basket with the baking paper, cover and cook on a medium heat for approx. 10 mins.
  • Filling

    Slice the avocado and cut the spring onions into strips. Tear the coriander.
  • Remove the seeds from the chilli and chop finely, cut the meat into thin strips. Finely grate the ginger.
  • Heat the oil in a non-stick frying pan. Brown the meat for approx. 1 min., grate in the ginger, add the chilli, sugar and soy sauce, heat gently and season with salt. Gently press in the middle of the bao buns, fill with meat, avocado and spring onions. Tear the coriander, sprinkle over the top.

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