Vegan Char Siu Bao 素叉烧包

24 Oct

Oh these are so delicious! I usually don’t enjoy recipes that take more than an hour, but these are worth it!

bao-zi-5

Vegan Char Siu Bao

The Filling

Make 2 recipes of the Vegan Char Siu. After roasting the Seitan, chop them into small pieces and place back into the marinade. Make sure all the pieces are coated well.

wheat-gluten-in-char-siu-sauce

The Bread Dough

This takes a couple of hours but you can refrigerate it after the dough rises until you are ready to proceed.

Place in a bowl:

  • 1 c warm water
  • 3 Tbs Sucanat or other cane sugar

Dissolve sugar and add:

  • 1 1/2 tsp yeast

Stir lightly and leave for 10 minutes until bubbly. Then add:

  • 2 Tbs grapeseed oil

Mix well and add slowly until incorporated and no longer sticky. You may not need all of the flour:

  • 3 c all purpose flour

OR

  • 2 c all purpose flour and 3/4 – 1 c tapioca starch (I’ve tried using 1/3 whole wheat flour in this dough but my family DOES NOT like it. Whole wheat makes it very dense and a darker brown. Using tapioca starch makes this dough less white flour but does not change the color nor make it denser. In fact, tapioca starch creates even thinner buns.)

Knead until smooth and soft. Grease bowl and dough. Leave for 3 hours to rise. Punch down. At this point you can cover with plastic wrap and refrigerate the dough if you are not using it immediately. When ready to use, punch down again. Sprinkle flour on your work area. Place dough on your area and flatten it. Place in the centre of the dough:

  • 1 1/2 tsp baking powder

Gather up the edges and enclose the baking powder. Seal and knead until well incorporated. Divide the dough into 24 pieces. Flatten each piece into a circle and make sure the edges are thinner than at the centre.

Start filling each round with 2 Tbsp of the Vegan Char Siu. Make sure you get some marinade too. Gather up the edges and place on pieces of parchment paper.

bao-zi-2-2

When 12 buns are filled, immediately steam them for 12 minutes. While they are steaming, work on the rest of the buns.

steaming-char-siu-bao

I wish I had better photos of these Vegan Char Siu Bao after steaming but every time I make them, they are quickly devoured and there is little time for artistic photos. Here’s a photo of one while I take a break from chowing down. Don’t these look delicious?

vegan-char-siu-bao-2

If you ever have some leftovers, just refrigerate them until you are ready to serve and simply steam again until hot.

Vegan Char Siu Bao.jpg

Enjoy!

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