Ingredients
-
for 2 portions (1 Steam+ Pot) For the dough
-
150g wheat flouralternatively spelt flour
-
2 tsp rice syrupalternatively raw cane sugar
-
2 tsp dried yeast
-
1/2 tsp baking powder
-
25ml soya milk
-
1/2 tbsp flavourless vegetable oil
-
For the filling
-
2 spring onions
-
1 tsp salt
-
For the vegetables
-
100g broccoli
-
75g sugar snap peas
-
1 tsp salt
-
For the Teriyaki dipping sauce
-
6 tbsp soy sauce
-
2 tbsp rice syrupalternatively raw cane sugar
-
1/2 tsp garlic granules
-
1/2 tsp lemon zest
-
Plus
-
50g radishes
-
3 tbsp rice vinegar
-
1 tsp rice syrupalternatively raw cane sugar
Directions
Japanese spring onion buns with steamed vegetables and quick Teriyaki dipping sauce.
Ingredients
for 2 portions (1 Steam+ Pot) For the dough |
|
150g wheat flour | |
2 tsp rice syrup | |
2 tsp dried yeast | |
1/2 tsp baking powder | |
25ml soya milk | |
1/2 tbsp flavourless vegetable oil | |
For the filling |
|
2 spring onions | |
1 tsp salt | |
For the vegetables |
|
100g broccoli | |
75g sugar snap peas | |
1 tsp salt | |
For the Teriyaki dipping sauce |
|
6 tbsp soy sauce | |
2 tbsp rice syrup | |
1/2 tsp garlic granules | |
1/2 tsp lemon zest | |
Plus |
|
50g radishes | |
3 tbsp rice vinegar | |
1 tsp rice syrup |
Steps
1
|
Knead the ingredients for the dough together with 75 ml of warm water for 10 minutes until the mixture forms a smooth dough. Then cover the dough and leave in a warm place for 45 minutes to prove until it has doubled in size. |
2
|
Cut the spring onions into thin rings. |
3
|
|
4
|
|
5
|
Add 150 ml of water to the pizza pan and arrange the buns on the steaming unit with ample space in between them. Seal with the lid and cook for 8 minutes at 1,000 watt. |
6
|
|
7
|
Mix together all of the ingredients for the dipping sauce. Cut the radishes into thin slices, combine with the rice vinegar and rice syrup and leave to one side. |
8
|