Vegan Cha Siu Bao Recipes
VEGAN CHA SIU BAO
From VegNews- "Bao is a soft, round, and slightly sweet white roll. The outside is smooth, and the inside is stuffed with sweet or savory ingredients. These have quite the spicy kick, but since it comes wrapped in mouth-rescuing dough, you should survive."
Provided by EmilyStrikesAgain
Categories Chinese
Time 2h15m
Yield 12 buns
Number Of Ingredients 13
Steps:
- In a small bowl, dissolve cane sugar in warm water. Mix gently and add yeast. Allow mixture to rest for 10 minutes.
- In a larger bowl, knead together the flour and margarine until mixture resembles small beads. Add yeast mixture and mix gently with a spoon. On a floured cutting board, knead dough until it's smooth and pliable. Form into a ball and place back into a larger bowl. Cover with plastic wrap and allow to rise for about two hours.
- In a medium skillet over medium-high heat, heat vegetable oil. Add seitan, salt, and pepper, and pan-fry for about 3 minutes on each side. In a medium bowl, mix hoisin sauce, chili sauce, and sour cream. Add fried seitan and set aside.
- On a cutting board sprinkled with baking powder, divide dough into 12 flat rounds. In the center of each round, add a heaping tablespoon of the seitan mixture. Pull the sides of the rounds up to completely encase the seitan mixture and twist the dough to seal.
- Fill a large saucepan 1/4 of the way with water, place over high heat, and bring to a boil. In a metal colander over the pot seam buns for about 15 minutes.
Nutrition Facts : Calories 318.6, Fat 5.5, SaturatedFat 0.7, Cholesterol 0.2, Sodium 327.9, Carbohydrate 58.9, Fiber 2.2, Sugar 5.9, Protein 7.6
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- Dissolve the yeast in the lukewarm soy milk (with the lesser amount). Stir in the sugar and oil. Add the flour, corn starch and salt to a stand mix. Start at a low speed and then slowly pour in the yeast mixture (ensure it does not directly hit the salt). Increase to medium speed (setting #4) and let it run for about 10 minutes or until a sticky and very smooth dough forms (add remaining liquid if needed 1 tsp at a time). Cover with a damp paper towel and let it rest for 1 1/2 - 2 hours or until almost double in size. Press down on the dough with your fingers (checking earlier is better)– it should slowly spring back. If it springs back too quickly, rest for longer. If it does not spring back at all, it may be over proofed and cause the bao to collapse.
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- Mix the coconut oil into the foamy yeast mixture until you can’t see any solids and then mix in the remaining 1/2 cup of warm water. Add the last 2 2/3 cups flour, vital wheat gluten, sugar, and salt. Mix in until a dough forms. Knead for 10 minutes. You can add some flour to make it easier to work with, but don't worry if it's a bit sticky. Cover with plastic wrap and let it proof for 1 hour.
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