Bao buns with tofu

1. Mix flour and all ingredients up to and including the salt in a bowl, add water and oil and knead into a smooth dough. Cover and let rise for approx. 1.5 hours until the mixture has visibly increased in bulk.

2. Cut baking paper into 8 squares, measuring approx. 10 cm in size. Divide the dough into 8 pieces and shape into balls, roll out the balls to a slightly oval shape approx. 1 cm thick, brush the surface with a little oil, fold the oval dough crosswise and press lightly. Place each bun on a paper square.

3. Place four buns each in the Softiera insert and sieve insert, cover and let rise for another 30 minutes approximately.

4. Pour 150 ml of water into the pot, place the Softiera insert in and sieve insert on the pot. Close with the EasyQuick with the 24 cm sealing ring. Heat on highest level up to the steam window is reached, switch to a low level and cook for approx. 10 minutes in the steam area.

5. Peel the carrots and cut into fine, long strips. Cut cucumber into fine slices. Cut tofu into eight slices and brush with a little oil. Heat the pan on highest level up to the roasting window, switch to a low level and briefly roast both sides of the tofu slices.

6. At the end of cooking time, remove the EasyQuick. Fold open one bao bun at a time, brush with hoisin sauce and fill with a few carrot strips, cucumber slices and a tofu slice. Top off with a stem of coriander and a little more hoisin sauce.