Stuffed Bao

with AltroFood, mushrooms, carrots, spring onions and hot sauce
(for 10 people)

Ingredients for the dough

250 g of type 0 flour
250 g of type 1 flour
360 g of soy drink
60 g of agave syrup
30 g of sunflower oil
10 g of salt
8 g of fresh brewer’s yeast

For the filling

250 g of AltroFood Plant Burger Pro Mix chicken flavour already hydrated

150 g of fresh mixed mushrooms
3 spring onions
2 carrots
50 g of white wine
40 g of soy sauces
seed oil to taste

For the glaze

50 g of agave syrup
20 g of Sriracha sauce
3 tbsp of water


Dissolve the yeast in the warmed soy drink together with the agave syrup and combine with the flours in the planetary mixer. Mix at medium-high speed until the dough comes away from the sides. Add the oil and, lastly, the salt and continue kneading until the dough is smooth and elastic. Leave to rise until doubled in size. Meanwhile prepare the filling by finely chopping the spring onions, carrots, and mushrooms. Brown them in a pan with a little seed oil over high heat, deglaze with white wine and then with soy sauce. Allow the mixture to dry well and add it to the AltroFood mixture, stirring well. Leave to cool. Roll out the risen mixture with a rolling pin to a thickness of about 1cm. Use a pastry cutter to form disks of about 8-9 cm in diameter. Place a generous spoonful of filling in the centre and close the bao to form a ball. Leave to rise again until doubled in size. Bake in the oven at 120°C, with 100% steam for about 18-20 minutes. Brush the still warm bao with the agave syrup, Sriracha sauce and water mixed together. Serve piping hot.
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