Fluffy Hoisin Mushroom Gua Baos
Ingredients
- 12 serving
- buns
- 2 cups + 1 tbsp (275g) all-purpose flour
- 1 tbsp corn starch
- 1/4 tsp salt
- yeast mixture
- 3/4 cup warm soy milk
- 3 tsp organic cane sugar
- 1 tsp instant dry yeast
- 1 tbsp neutral oil, plus more for brushing
- pickled carrots and cucumber
- 1/3 cup thinly sliced carrot
- 1/3 cup thinly sliced cucumber
- 3 tbsp rice vinegar
- 1 tbsp organic cane sugar, or adjust according to desired sweetness
- 1 tsp roasted sesame seeds
- pinch of salt
- hoisin mushrooms
- 450g fresh mushrooms of choice
- 1 tsp minced garlic
- oil for cooking
- 2 tbsp hoisin sauce
- 4 tbsp maple syrup, or other liquid sweetener or sugar (adjust according to desired sweetness)
- 1/4 tsp chinese five spice powder or pepper
- other fillings and toppings
- vegan kimchi
- chopped roasted peanuts
- chopped spring onions
Preparation
Pickled carrots and cucumber
Discard the seeds and pit of the cucumber
Peel the carrot
Very thinly slice the cucumber and carrots
In a bowl, mix together the rice vinegar, sugar, and salt
Mix well until the sugar dissolves
Adjust seasoning based on desired sweetness and sourness
Add in the cucumber and carrots
Mix well and leave to sit for 10-15 minutes
You can prepare this the day before and refrigerate it until ready to use
This way it’s also more flavourful!
Hoisin mushrooms
Slice the mushrooms into strips or batons
Heat a non-stick pan
Heat some oil over medium heat
Once hot, add in the garlic
Sauté until lightly brown and then add in the mushrooms
Pour in the hoisin sauce and maple syrup or other sweetener
Mix well and cook over medium heat for 5-6 minutes or until the mushrooms are cooked through and release some water
Sprinkle chinese five spice or pepper and mix well
Turn off heat and set aside
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