Ingredients
For the bao dough:
- 5 g of baking powder (or 1 packet)
- 15 g of white sugar
- 180 ml of lukewarm water
- 300 g of organic wheat bread flour (T65)
- 1 pinch of salt
- 2 tbsp of olive oil
For the stuffing:
- 2 garlic cloves
- 5 g of fresh ginger
- ½ leek
- 100 g of white cabbage
- 1 carrot
- 1 tbsp of oil
- 1 tbsp of Shoyu soy sauce
- 1 drizzle of rice vinegar
For the sauce:
- ½ tsp of maple syrup (or 1 tsp of sugar)
- 3 tbsp of Shoyu soy sauce
- 1 tbsp of rice vinegar
- ½ tbsp of sesame oil
- A few chili flakes (optional)
For cooking:
- 1 tbsp of oil
- 70 ml of water
Instructions
For the bao dough:
Mix the yeast and sugar into the lukewarm water. Cover with a clean cloth and let stand for 10 minutes. The yeast should start to bubble. If it doesn't, the yeast is probably no longer active, and it is better to start again.
In the bowl of a food processor (or in a bowl), place the flour, yeast mixture, salt and 1 tablespoon of oil and knead for 5 minutes on medium speed, then 5 minutes on high speed (if kneading by hand, count 12 to 15 minutes). The dough should form a smooth, elastic ball.
Brush the sides of the bowl with the remaining oil, cover with the cloth and let the dough stand for 2 hours in a warm, dry place (or in the oven if it can be set at 30-40°C).
For the stuffing:
Peel and chop the garlic cloves and ginger.
Clean and chop the leek.
Mince the cabbage leaves.
Grate the carrot.
Heat a pot over medium-high heat, pour in the oil and sauté the garlic and ginger for 2 to 3 minutes.
Add the vegetables and sauté for another 15 minutes, until the leek is tender.
Turn off the heat and add the soy sauce and rice vinegar. Mix well and set aside.
For the sauce:
Mix all the ingredients and set aside.
For the brioche buns:
Knead the dough for 1 minute.
Form a ball and separate it into 6 equal parts.
Lightly flour the kitchen counter and roll the first ball out using the palm or fingers. Then, flatten it with a rolling pin to form a disk of about 10 cm in diameter.
Place 1 heaping tablespoon of stuffing in the center, then fold over the edges of the disk and seal them.
Roll the ball in the hands to give it a nice shape, then gently flatten it with the palm. Place it on a floured surface or a baking mat. Repeat the process with the remaining 5 balls.
Heat a tablespoon of oil in a cooking pot over medium-high heat.
Place the buns in the pan, making sure they don’t touch each other.
Let them brown for 2 to 3 minutes on each side, then add the water and cover immediately so that the steam remains in the pot.
Cook for another 10 to 12 minutes to let the buns rise.
Place the buns in the MB Original bento box and enjoy with the sauce, a salad and fresh seasonal fruit for dessert.
