Purple bao buns with curry mayonnaise

300 g white flour

1½ tsp sugar

¼ cube yeast (approx. 10 g)

crumbled

150 ml black carrot juice (e.g. Biotta My Juice Day No. 2)

1 tsp vegetable oil

a little oil for frying

60 g red cabbage

in fine strips

60 g purple carrot

in fine strips

3 cm ginger

finely chopped

1 red chilli pepper

finely chopped

1 clove of garlic

finely chopped

2 spring onions

in fine rings

2 sprigs of coriander

finely sliced

1 tbsp. soy sauce

1 tsp Rice vinegar

½ tsp sesame oil

½ tsp sugar

½ tsp miso (e.g. DasPure mushroom miso)

1 tsp cornflour

50 g tofu

finely grated

250 ml sunflower oil

30 g purple curry

50 g aquafaba

2 tsp aceto balsamico bianco

1 tsp mustard

¼ tsp salt

¼ tsp purple curry

some shiso flakes

Place the flour, sugar and salt in the bowl of the food processor and mix. Add the yeast and mix. Pour in the black carrot juice and oil and knead into a firm, smooth dough using the kneading hoe in the food processor. Cover the dough and leave to rise at room temperature for approx. 1 hour until doubled in size.

Heat the oil in a frying pan. Add the red cabbage and all the ingredients up to and including the garlic, sauté over a medium heat, stirring, for approx. 5 minutes. Add the spring onions and coriander and sauté for approx. 2 minutes. Mix the soy sauce and all the ingredients up to and including the cornflour in a small bowl, pour onto the vegetables, mix in and simmer for approx. 2 mins. There should be no excess liquid remaining. Mix in the tofu and leave to cool.

Divide the dough into approx. 16 portions (approx. 25 g each). Flatten the portions of dough slightly and roll out into thin rounds, making sure that the edges are slightly thinner. Preheat the cooking chamber to 100 °C with steam. Place approx. 1 heaped teaspoon of filling in the centre of each round, fold the edges evenly over the filling, press down a little so that the baos are well sealed. Place the baos on a lightly oiled perforated stainless steel sheet. Place the baking tray in the preheated cooking chamber and steam for approx. 15 minutes.

(Pre-)heat cooking space to 100 °C with Steaming

Put the food in

Steaming 100 °C for 15 Mins

Pour the sunflower oil into a pan and heat to approx. 120 °C. Remove the pan from the heat, stir in the purple curry, cover and leave to infuse for at least 1 hour. Line the sieve with a cheese cloth, sieve off the curry oil and squeeze out thoroughly, leave to cool. Place the aquafaba and all the ingredients up to and including the curry in a tall container and blend with a hand blender. Slowly pour in the curry oil in a thin stream and continue to mix until you have a creamy mayonnaise. Place the mayonnaise in a piping bag and chill until ready to serve.

Arrange the steamed baos on a platter or small serving plates, drizzle with a little purple curry mayonnaise and sprinkle with a few shiso flakes.