Bapao of purple pointed cabbage

Name: Bapao of purple pointed cabbage
Ingredients: 510 g bao flour; 630 ml Milk; 45 g Powdered sugar; 21 g Fresh yeast; 8 units.items Garlic clove; Spring onion; 1 units.items large Japanese radish; 1 units.items Kidde; 2 units.items pattern; 2 units.items purple pointed cabbages; 1 units.items banana shallot; 50 ml Fish sauce; 75 ml Water; shiso purple leaves; 50 g Salt; 2 Sugar; 12 g rice flour; purple sweet potato purée; 1 units.items purple pointed cabbage; 1 Fresh ginger; steaming basket; 2 units.items Spanish chili peppers

We make the bapao extra airy by steaming the batter from the siphon in a silicone mold.

Ingredients

510gbao flour

630mlMilk

45gPowdered sugar

21gFresh yeast

1units.itemsKidde

2units.itemspattern

8units.itemsGarlic clove

Spring onion

1units.itemslarge Japanese radish

2units.itemspurple pointed cabbages

1units.itemsbanana shallot

50mlFish sauce

75mlWater

50gSalt

2Sugar

12grice flour

1Fresh ginger

2units.itemsSpanish chili peppers

shiso purple leaves

purple sweet potato purée

1units.itemspurple pointed cabbage

steaming basket

Preparation

Heat the milk to 37°C.
Dissolve the yeast in the milk.
Mix the rest of the ingredients into the milk and strain the batter.
Pour this into a siphon and charge with two cartridges.

Finely chop the ingredients and place in a large mixing bowl.
Knead everything well, with some force, so that a lot of moisture is released.
Then place the vegetables in a clean preserving jar together with the water and fish sauce.
Use butcher's foil to keep everything submerged in the liquid.
Close the lid and keep sealed for 3 days at room temperature.
Then place the jar in the fridge for at least 2 weeks.

Cut a pointed cabbage in half.
Pipe small bread rolls of the batter onto a baking tray.
Steam the buns at 100% steam for 10 minutes in a steam basket.
Place the bapao on the half cabbage.
Pipe purple sweet potato puree on top.
Garnish the bite with the kimchi of purple pointed cabbage and a shiso purple leaf.