Fluffy Steamed Gua Bao Buns
Ingredients
Bao
- 1 3/4 cups all-purpose flour
- 1 pack active dry yeast (2 1/4 teaspoon)
- 3 teaspoons sugar
- 3 teaspoons oil + more for brushing
- 2/3 cup warm unsweetened plant-based milk
Tofu filling
- 1 pack of 16oz firm tofu
- oil
Sauce
- 1 tablespoon stir fry sauce
- 1 tablespoon soy sauce
- 1 teaspoon hoisin sauce or sugar
- a pinch of five spice powder and white pepper
- 1 teaspoon dark soy sauce (optional)
- 1/2 cup hot water
Garnishes
- 5oz Asian pickled mustard greens
- shredded carrots
- cucumber
- cilantro
- chili
- crushed toasted peanuts
Preparation
Set mixer with a dough hook and place flour in a bowl.
Mix yeast and sugar with milk and stir well. Let it sit for 5 minutes.
Pour the yeast mixture and oil into the flour and knead until a soft and smooth dough forms.
Let the dough rest for 15 minutes, covered.
Transfer dough to a floured surface and roll into a 0.5cm thick sheet.
Cut dough into 2.5 inch diameter rounds using a jar lid or cookie cutter.
Roll each round into an oval shape.
Brush each oval with oil and fold one end over.
Prepare a steamer with water and place the bao on the rack, spacing them out. Cover and proof for 45 minutes.
Meanwhile, prepare filling ingredients.
When ready, steam bao in high heat for 10-12 minutes.
Pan-fry tofu with a drizzle of oil until golden brown, then set aside.
Using the same pan, heat sauce and add the tofu back in. Coat the tofu with sauce until well combined.
Soak mustard greens in water for 30 minutes and sauté with 1 teaspoon of sugar.