Beetroot bao buns


Total time: 2hr 45m
Preparation Time: 45m

Servings
For 4 people


Author

Dorothea (FOOBY Team)


Nutritional Information

Contains 661 Kcal, 15g Protein, 89g Carbohydrates, 26g Fat


Ingredients

  • Bao buns
  • 2 dl beetroot juice
  • 0.5 dl sunflower oil
  • 350 g white flour
  • 0.5 tsp salt
  • 1 tbsp sugar
  • 1 tsp baking powder
  • 1 parcel dry yeast (approx. 7 g)
  • a little oil
  • Mushroom filling
  • 250 g shiitake mushrooms, chopped
  • 3 tbsp cornflour
  • oil for frying
  • 1 tbsp sesame oil
  • 2 garlic clove, pressed
  • 4 tbsp soy sauce
  • 20 g ginger, finely grated
  • 1 dl water
  • 2 tbsp cane sugar
  • 1.5 tsp Sriracha-Sauce
  • 3 tbsp rice vinegar
  • 1 spring onions incl. green parts, cut into thin rings, greens set aside
  • To fill
  • 30 g beetroot shoots
  • 2 tbsp salted peanuts, coarsely chopped
  • Utensils
  • One bamboo steamer basket with three levels, lined with baking paper

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  • Bao buns

    Mix the beetroot juice and oil in a bowl, add the yeast. Combine the flour, salt, sugar and baking powder, mix in. Knead for approx. 10 mins. to form a soft, smooth dough, cover and leave to rise for approx. 1½ hrs. at room temperature. Roll out the dough to approx. 5 mm thick, cut out 12 circles (each approx. 8 cm in diameter) using a cutter. Brush the circles with a little oil, fold in the middle, place in the prepared basket, cover and leave to rise once again for approx. 30 mins.
  • Mushroom filling

    Mix the mushrooms with 2 tbsp of cornflour. Heat the oil in a non-stick frying pan. Sauté the mushrooms for approx. 5 mins., remove and set aside. Reduce the heat. Heat the sesame oil in the same pan. Sauté the garlic and ginger for approx. 3 mins., add the sugar, cook for approx. 2 mins. until the sugar begins to caramelize. Mix 1 tbsp of cornflour with the water, soy sauce, rice vinegar and Sriracha sauce, add to the pan, simmer for approx. 1 min. while stirring. Add the onion and mushrooms, heat through.
  • To steam the bao buns

    Place a steamer basket in a wide pan, fill with water to just below the bottom of the basket. Cover the buns and steam over a medium heat for approx. 10 mins.
  • To fill

    Spoon the mushroom filling into the bao buns, garnish with the beetroot shoots, peanuts and reserved onion greens.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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