Strawberry Bao Buns

Mixing

Dissolve the yeast in water. In a separate bowl, combine flour, sugar and salt. Add the yeast mixture and knead until smooth and elastic (8-10 minutes) in one of our professional planetary mixers. Puree the strawberries and add to dough along with the beetroot powder. Final dough temperature target: 24-25°C.

Automatic proving in SkyLine ChillS

Place the dough in SkyLine ChillS. Use the automatic proving cycle “Strawberry Bao Buns First Proving.”

Shaping

Divide into pieces of 60-70g each. Shape into smooth balls, place each on a parchment square.

Final proof – Rapido Chill

Transfer again into Rapido Chill. Use automatic cycle “Strawberry Bao Buns Second Proving.”

Steaming in Magistar

Arrange the buns in the combi oven on perforated trays. Use the automatic cycle “Strawberry Bao Buns Steaming.”

After steaming, leave the buns inside the oven for 2 minutes, then release steam slowly to prevent collapse.