Ingredients
For the buns:
– 250 g organic white flour
– 300 cc almond milk
– 50g sugar
– 5 g yeast
– 50 g olive oil
– 7 g baking powder
– 10 g sal
In a bowl, place the dry ingredients, except for the sugar. Then add the milk, with the dissolved sugar and the olive oil. Knead until a homogeneous mass is left. Let rise to 3/4. Cut 70 g buns, shape and let rest for 20 minutes. Shape the buns and then fill them.
For the filling:
– 200 g cooked quinoa
– 50 g grated tofu
– soy sauce c/n
– 50 g chopped portobellos
– 50 g chopped mushrooms
– 50 g chopped green
– 3 minced garlic cloves
– 50 g onion brunoise
– 50g hakusai picado
– 1 teaspoon of grated ginger
– 50 g chopped white cabbage
– 100 g grated carrot
– sesame oil to taste
– salt to taste
– pepper to taste
Quinoa cooking: take the quinoa and place it in the saucepan where it is going to be cooked and rinse 6 to 7 times to remove the saponin and small sticks and stones that it may have. Then place for one part of quinoa two of water and bring to a boil. Lower the heat and cook until it is shelled and without liquid. Reserve.
In a small saucepan, sauté the onion, the greens, the garlic, the hakusai, the cabbage, the carrots, and the mushrooms, until they are very tender. Add the tofu and finally the quinoa, cook for a few more minutes. Season with ginger, soy sauce and sesame oil. Remove and place in a bowl.
Unify the preparation well and fill the buns. Let the stuffed breads ferment ¼ of their volume and cook in a pan with a lid on both sides, previously sprinkled with flour.
spicy tomato sauce
Ingredients:
– 300 g natural tomato puree
– 50 g white vinegar
– 1 chopped chili
– 2 cloves of minced garlic
– 30 g green on the bias
– brown sugar to taste
– 30 g onion brunoise
– 30 g green bell pepper in brunoise
– 50 g olive oil
Place all the ingredients in a bowl and mix.
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