12 Serves
94 Mins
Preheat your oven to 200°C. In a large mixing bowl, combine the white bread mix with sugar, then add water as directed on the packaging.
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Vitamin E
1 mg / 15 mgVitamin K
10 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
90 µg / 400 µgCalcium
325 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
38 mg / 420 mgPhosphorus
139 mg / 1,250 mgPotassium
212 mg / 4,700 mgSodium
882 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
30 µg / 55 µgFiber
5 g / 28 gSugar
6 g / 50 gSaturated Fat
3 g / 20 gCholesterol
102 mg / 300 mgCaffeine
0 mgNet Carbs
38 gAlcohol
0 g
Bring the dough together using a wooden spoon, then transfer to a lightly floured surface and knead for 5 minutes until smooth.
Place the dough in a bowl, cover with oiled cling film, and let it rise in a warm spot until it has doubled in size.
While the dough rises, heat oil in a frying pan and cook the bacon until crisp. Stir in the ginger and garlic, cooking for 1 minute, then mix in the soy sauce, honey, and tomato puree.
Turn the dough out, knead briefly, and divide into 12 equal portions. Flatten each piece, add a teaspoon of the filling, and pinch the edges together to seal into a bun shape.
Place the buns on a baking sheet, cover with oiled cling film, and let them rise for 30 minutes until they feel light and pillowy.
Brush the tops of the buns with egg wash and bake in the preheated oven for 20 minutes until golden brown. Serve warm with dipping sauce.
12
g15
g41
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Vietnamese16
g136
g9
g
