Bao bun with plant-based mince

COOKING TIME: 40 minutes (plus fermentation time)

DIFFICULTY: Medium

SERVINGS: 8-10 buns

INGREDIENTS

• 250 g of Plant-based Mince of Soria Natural
• 1 carrot in julienne strips
• 1/2 cucumber in julienne strips
• Fresh coriander
• Fresh peppermint
• Basil

For the bao buns: 

• 120 g of lukewarm water
• 6 g of fresh yeast
• 250 g of flour
• 20 g of sugar
• 15 g of vegetable oil
• 0,5 g of salt

DIRECTIONS

Mix the fresh yeast with the lukewarm water. Make a volcano with the flour, sugar and salt, and place the liquid ingredients inside it. Knead until an even and smooth dough is formed. Cover with plastic wrap and let it settle for 1 hour. After this time, divide the dough into 8-10 pieces, depending on the size you want, and form balls. Roll out the balls and flatten with the hand or with a rolling pin, creating oval dough pieces. Coat with oil, place a piece of baking paper in between, and fold in half to make crescent-shaped discs. Let them settle covered with a damp cloth for about 30 minutes on a piece of baking paper.

Cook the buns in the bamboo steamer for 10 minutes. Stop heating and let them settle for some minutes with the steam to stabilize the dough. Keep covered with a damp cloth.

Choose the desired variety of Plant-based Mince and fill the bao buns, add the carrot, the red onion and the cucumber too. Finish with the coriander, basil and fresh peppermint on top, cut into gross julienne strips.