Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
Buns
Seasoning
Prawns
Bao buns
Utensils
A bamboo steam basket with two, each lined with baking paper
How it's done
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Dough
Mix the flour, salt, sugar and yeast in the food processor bowl. Pour in the water and oil, knead into a soft, smooth dough using the dough hook on a food processor for approx. 10 mins. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
To shape
Divide the dough into 8 portions and shape into balls, place on a piece of baking paper. Flatten by hand to approx. 5 mm thick, cover and leave to rise for a further 30 mins.
Steamer basket
Place a steamer basket in a wide-bottomed pan, fill with water to just below the bottom of the basket. Line the base with baking paper and pierce it several times.
Buns
Roll out each piece of dough to approx. 12 cm in diameter. Brush the pieces of dough with a little oil, fold over in the middle, place carefully in the steamer baskets. Cover the buns and cook over a medium heat for approx. 10 mins.
Seasoning
Finely chop the lemongrass core, place in a bowl. Peel and finely grate the ginger, deseed the chilli, finely chop, add to the bowl, mix.
Prawns
Heat the oil in a non-stick frying pan. Add the prawns, fry for approx. 1 min. on each side. Add the lemongrass, ginger and chilli, fry for approx. 2 mins. Add the teriyaki sauce, water and sugar, coat the prawns in the sauce, reduce the sauce to a syrupy consistency.
Bao buns
Slice the spring onion into thin rings, add to the bao buns along with the prawns.
How-tos
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