Appliance: Gaggenau combi steam oven Cook time: 15 Minutes Dough proving function: 30 Minutes Function: Hot air + 100% humidity Servings: 4 Ingredients: Beetroot puree 60ml Flour 200g Warm Milk 80ml Dry Yeast 15g Sugar 10g Salt 3g Sesame seeds - To Garnish

Directions: In a bowl, add warm milk, yeast and sugar, keep aside. In a separate bowl, sieve flour and add salt. Using the Gaggenau Steam Oven, steam the beetroot at Hot air + 100% humidity function. Once done, peel the skin of the beetroot. Cut and grind it to extract the puree. Mix the yeast, flour, and beetroot puree together to form a dough. Add oil and knead the dough until it is soft. Keep it for proving. Once the dough is proved, divide it into equal portions, roll it into a bun shape and garnish it with sesame seeds, keep it for steaming in the perforated tray for 16-18 minutes. Remove the bao’s from the steam oven, serve hot as an accompaniment with your favourite gravy.