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Beetroot Bao

Beetroot Bao

Appliance: Gaggenau combi steam oven
Cook time: 15 Minutes
Dough proving function: 30 Minutes
Function: Hot air + 100% humidity
Servings: 4

Ingredients:
Beetroot puree 60ml
Flour 200g
Warm Milk 80ml
Dry Yeast 15g
Sugar 10g
Salt 3g
Sesame seeds - To Garnish 		Directions:

  • In a bowl, add warm milk, yeast and sugar, keep aside.
  • In a separate bowl, sieve flour and add salt.
  • Using the Gaggenau Steam Oven, steam the beetroot at Hot air + 100% humidity function.
  • Once done, peel the skin of the beetroot. Cut and grind it to extract the puree.
  • Mix the yeast, flour, and beetroot puree together to form a dough.
  • Add oil and knead the dough until it is soft. Keep it for proving.
  • Once the dough is proved, divide it into equal portions, roll it into a bun shape and garnish it with sesame seeds, keep it for steaming in the perforated tray for 16-18 minutes.
  • Remove the bao’s from the steam oven, serve hot as an accompaniment with your favourite gravy.