Steamed Bao Buns
Ingredients
The dough
-
2
teaspoons
active dry yeast
-
2
tablespoons
sugar
-
½
cup
warm water
-
2
tablespoons
warm water
-
2½
cups
all-purpose flour
-
½
teaspoon
baking powder
-
½
teaspoon
baking soda
-
2
teaspoons
sea salt
-
¼
cup
avocado oil
-
as needed
for brushing
avocado oil
The filling
-
8
ounces
tempeh
-
6
tablespoons
hoisin sauce
-
3
tablespoons
sriracha
-
1
teaspoon
grated fresh ginger
-
1
teaspoon
lime zest
-
as needed
for serving
lime wedges
-
as needed
for serving
avocado slices
-
as needed
for serving
sliced cucumber and/or carrot
-
as needed
for serving
fresh herbs, cilantro and/or mint
-
as needed
for serving
diced Thai chiles
Instructions
- Combine yeast, sugar, and warm water in a small bowl and let it sit until foamy.
- In a large bowl, mix flour, baking powder, baking soda, and salt. Add avocado oil and the yeast mixture, then mix to form a rough ball.
- Knead the dough on a floured surface until smooth and elastic, then let it rise in an oiled bowl for 45 minutes.
- Prepare the tempeh filling by steaming the tempeh and marinating it with hoisin sauce, sriracha, ginger, and lime zest.
- Roll out the dough to ¼ inch thickness and cut out 3-inch circles, placing them on parchment squares.
- Brush the tops with oil, fold each circle in half, and let them rise for another hour.
- Steam the buns in a bamboo steamer for 9 to 11 minutes until puffed.
- Assemble the buns with tempeh, avocado, veggies, herbs, and chiles, serving with lime wedges.
Nutrition Facts (estimated)
Servings
12 buns
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
10g
Sodium
500mg
Cholesterol
0mg
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