Vegetarian Bao Buns
Ingredients
Dough
-
¼
cup
warm water
-
¾
cup
warm milk
-
2½
teaspoons
active dry yeast
-
2¾
cups
bread flour
-
2
teaspoons
sugar
-
2½
teaspoons
kosher salt
-
½
teaspoon
baking powder
-
¼
teaspoon
baking soda
-
3
tablespoons
unsalted butter, melted
Filling
-
1
tablespoon
olive oil
-
½
pound
mushrooms of choice
-
2
pieces
green onions
-
2
cloves
garlic
-
2
tablespoons
light-sodium soy sauce
-
1
teaspoon
sesame oil
-
1
teaspoon
Sriracha hot sauce
-
to taste
kosher salt
-
2
teaspoons
sesame seeds
-
1
piece
Persian cucumber
-
1
piece
carrot
-
handful
micro greens
Instructions
- Activate the yeast by combining warm water, warm milk, and active dry yeast in a bowl and letting it sit until foamy.
- In another bowl, mix the bread flour, sugar, salt, baking powder, and baking soda.
- Gradually add the dry ingredients to the yeast mixture, then mix in the melted butter until a cohesive dough forms.
- Shape the dough into a ball, cover it, and let it rise in a warm place until doubled in size, about 1 hour.
- Punch down the dough and roll it out to about ½-inch thick, then cut out rounds with a cookie cutter.
- Fold the rounds into a moon shape and let them proof for 15 minutes.
- Prepare a steamer and steam the bao buns for about 5 minutes until puffy and soft.
- For the filling, heat olive oil in a skillet, add mushrooms and green onions, and cook until softened.
- Stir in garlic, soy sauce, sesame oil, Sriracha, and salt, then mix in sesame seeds.
- Slice the steamed bao buns, fill them with the mushroom mixture, and add cucumber, carrot, and micro greens.
Nutrition Facts (estimated)
Servings
6
Calories
317
Total fat
10g
Total carbohydrates
47g
Total protein
9g
Sodium
1045mg
Cholesterol
15mg
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