LEE KUM KEE

Veggie Baos with Hoisin Sauce

Serves 6

Ingredients

Buns
250g self-rising flour
1 tsp salt
1 tsp baking powder
200 ml semi-skimmed milk
Sesame oil
Filling
75g  shiitake
100g carrot, cut into thin strips
¼ red cabbage, sliced ​​paper-thin
½ lime
100g soybeans
4 Tbsp  unsalted peanuts, minced

Method

1 Buns: mix the self-rising flour, salt, baking powder and milk into a sticky dough. Knead the dough with floured hands for 5 minutes. Divide into 4 equal portions.
2 On a work surface dusted with self-rising flour, roll out a portion to an oval with a length of 12 centimeters and a width of 6 centimeters. Brush with sesame oil and fold in half.
3 Bring a layer of water of 4 centimeters to the boil and place the steam basket over the water. Cut pieces of baking paper of 12 by 6 centimeters. Steam the buns in about 6 minutes.
4 Filling: heat a splash of oil in the wok. Bake the shiitake until crispy, add the carrot. Add half of the red cabbage and deglaze with the Lee Kum Kee Premium Dark Soy Sauce , lime juice and the Lee Kum Kee Hoisin Sauce . Remove the pan from the heat and mix the rest of the red cabbage and the soybeans into the mixture. Cut the buns and fill them. Garnish with chopped peanuts.
45 MINS
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