Beastly Baos (vegan steamed buns)
Veggie stuffed beast baos that are supremely soft: Mummy Bao, Jack-O'-Lantern Bao, Frankenstein Bao, Black Cat Bao, Pumkin Bao and Ghost Bao
Equipment
- Mixing bowls
- Sharp knife
- Chopping Board
- Mat
- Rolling Pin
- Large steamer
Ingredients
For The Stuffing
- 7 pieces baby bok choy minced
- 5 pieces hard tofu minced
- 4 pieces brown button mushrooms minced
- 3 tsps mushroom stock powder
- 1 handful dehydrated nameko mushrooms
- 1 cup hot water
- 1 shallot minced
- 2 cloves garlic minced
- 1 tsp black fermented beans
- 3 tbsps soy sauce
- 1 tbsp sushi seasoning
- 1 tbsp dried chilli optional if you want it extra spicy
- 1.5 tsps brown sugar
- 1 tsp Chiu Chow Chilli Oil
For The Bao (measurements only for 1 colour)
- 60 g all-purpose flour
- 1 tsp sugar I used brown sugar
- 32 g water
- 1 tsp active dry yeast
- 2 drops liquid food colouring
- 2 + 1 tbsps sesame oil 2 tbsps for cooking, 1 tbsps for marination
Instructions
For The Bao
- Mix the active yeast, in the water, and add the food colouring. Set aside
- Stir the sugar in the flour, then add the yeast mixture
- Gently knead into dough. If it is too dry, add a little more water. If it is too wet, add a little more flour.
- Roll the dough into a ball. Let is rest for 10-15 minutes in a covered bowl.
- Repeat this with however many colours you would like to create your baos. I made 6 colours (yellow, orange, white, black, green and purple)
For The Stuffing
- In a bowl, add the dehydrated nameko mushrooms with 2 cups of water and the mushroom stock. Set aside.
- In another bowl, add the chopped veggies, and marinate with the soy sauce, sushi seasoning and sesame oil. Set aside
- In a saucepan over medium heat, add the oil and let it heat up
- Add the shallots, and stir until fragrant
- Add the garlic, dried chilli and black beans. Stir for another minute.
- Add the hydrated nameko mushrooms from the water bowl, and keep the water aside. Stir in the mushrooms until dry.
- Mix in the mushroom stock water and let the mixture simmer for about 3-4 minutes.
- Add the sugar, and chilli oil. Mix until the texture is dry.
- Take it off the heat to cool. Once it's cool, it's ready to use for stuffing the baos.
Making The Baos
- Follow my IGTV video for a tutorial on how I stuffed the baos, and made beastly shapes with them.
- Once you've finished creating your masterpieces, let it rest covered for about 10 minutes to proof a little more.
- Place in a steamer for 10-15 minutes.
- Switch off the steamer and let the baos sit for 5 minutes in the steamer, with the lid still on. This prevents it from deflating.
- Serve hot!