Beetroot bread dough made with roasted beetroot, pureed and kneaded into a simple straight dough

  • 150 g (5 1/3 oz) Chinese bun flour
  • 150 g (5 1/3 oz) Strong flour
  • 80 g (2 4/5 oz) Roasted beetroot puree (containing some 50 g beetroot, pureed to a thick paste)
  • Water, enough to make a soft dough {depends on flour water absorption, say 180 g (¾ cup)}
  • 4-5 g (~1/6 oz) instant yeast
  • 4 g (~¾ tsp) salt (on the short side, these are very soft buns, almost sweet by the combination of beetroot and the steaming).
  1. Knead until homogeneous and elastic,
  2. First fermentation until the size doubles.
  3. Form the buns (the centre may be filled with your choice of food tastings.Optional)
  4. Allow to rise for the secondary fermentation for 1 hour.
  5. Steam for 12 minutes.
  6. Enjoyed warm
Recipe ref: