Bao Bun Dough Recipe taken from lazycatkitchen.com
Ingredients:
Bao Bun Dough
300 grams plain white flour
2 tsp instant active yeast
20ml vegetable oil
1 tsp sea salt
2 tsp sugar
120ml warm water
3 tsp cold water
Pickled Vegetables (Cucumber & Carrot)
½ Cucumber
1 Carrot
45 ml Mirin (rice wine)
1 tsp caster sugar
1 tsp sea salt
35 ml white wine vinegar
Spicy Tofu
1 tbs Gochujang (korean red pepper paste)
1 tbs Maple Syrup/Honey
2 tbs Soy Sauce (light)
½ tsp lemongrass paste (optional)
Tofu
Salt
Pepper
Additions
Diced red cabbage
Vegan Mayonnaise
Coriander
Spring Onion
Red Pepper
Method:
Add Flour, yeast, salt, sugar, water (warm) and oil and mix until a rough dough is formed
Knead for 10 minutes until dough becomes smooth and elasticated
Cover and rest in warm spot (top of fridge) for 1-2 hours.
You will need to prepare some baking paper for your steamer, trace around base, cut and place inside.
Make lots of small holes for the steam to enter.
Use the off cuts from the steamer paper to cut rough triangle shapes for the Bao. Put aside
Quarter Cucumber
Deseed and dice into matchsticks along with carrot
Mix the mirin, sugar, salt and vinegar together and add to vegetables. Place in fridge.
Combine Gochujang, soy, maple syrup, lemongrass, salt and pepper into bowl and mix well
Pat and dry tofu and cut into cubes
Place tofu into marinade and leave for 30 mins. After 30 mins rotate tofu and leave for a further 30 min.
Once Dough has doubled in size, tip on to lightly floured surface
Gently press out the air with your fingers
Roll in to a long sausage shape and divide into 8
Roll into balls and cover for 30 mins
Using a rolling pin gently roll the dough balls into ¼ cm long ovals. Place the baking paper off cuts into the centre and fold over
Place in steamer and leave for another 30 mins
Finely dice some red cabbage, spring onion and red pepper
Half fill a pot of cold water and place steamer on top. Bring to simmer and then put timer on for 10 mins. Once timer ends take off the heat and leave for a further 5 mins before revealing. DO NOT REMOVE LID AT ANY STAGE OF THE COOKING PROCESS
Heat up 2 tbs of oil in a pan over medium heat, and add tofu. Fry for about 5mins on each side.
Unveil your fluffy bao buns
Stuff with pickled vegetables, vegan mayo, tofu, sliced vegetables, coriander and a squeeze of lime.
Enjoy!
Check out our recipe tutorial video here
If you give this dish a go, don’t forget to tag us @vinylcafeldn on Instagram
