Avocado Bun
Remove the skin and seed from the avocado and cut into 3mm cubes. Strain the boiled eggs through a coarse sieve until they are crumbly
Add (1) to a bowl and mix
Add mayonnaise, salt, and black pepper to [2] and mix well. Remove to a tray and let sit in the refrigerator for about an hour
Prepare the basic steamed bun dough. Roll out the dough into a log and cut into 30g pieces with a knife
Wrap 20g of the filling from step [3] in the same way as you would for a meat bun.
Place the buns seam-side down on a baking sheet lined with parchment paper and let them rise for the second time at room temperature.
The dough should be about twice its original size when it's risen, but if you're in a hurry, you can use the proofing function of your oven or place it on top of a pot of water at about 40°C.
After the second rise, place the buns in a steamer with steam rising, cover with a lid, and heat over medium heat. Steam for about 8-10 minutes.
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- Basic Chinese bun dough
- 240g
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[Avocado paste]
- Avocado
- 1/4 pieces
-
- Boiled eggs
- 1 piece
-
- mayonnaise
- 100g
-
- salt
- A little
-
- Black pepper
- A little
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- Strong flour for dusting
- Appropriate amount
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