Please Bao Down
September 8, 2011 § 3 Comments
…and kiss my buns. Here’s a nice poem about my buns, entitled “Untitled 1”: A Poem in Gauche on Wood Paneling.
Is the time for a vegan pork bun
Which you should not shun
Because they are so fun
My vegan pork buns are made of fluff.
And that is no bluff.
So do not leave in a huff.
That would make it tough.
Vegan Char Siu Bao (Pork Buns)
makes 12 buns | prep time: 1 hour 30 minutes | cook time: 20 minutes
If you just make the dough itself, it makes for some nice pillowy soft mantou. The trick to mantou and char siu bao is to cook it on medium-low heat; any hotter and your buns will be rubbery and chewy. Also, leave enough space between the buns (at least an inch!) because they will love to amass and become one VERY LARGE BUN.
– 3 cups all purpose flour
– 2 tsp baking powder
– 2 tsp active dry yeast
– 1/2 cup warm water
– 1/4 cup evaporated cane sugar
– 1 cup soy milk
– 1/2 cup TVP (textured vegetable protein)
– 1/2 cup hot water (for reconstituting TVP)
– 1/3 cup soy sauce
– 2 tablespoons sesame oil
– 1/4 cup brown sugar
– 1 teaspoon cornstarch
1. Let the yeast proof in the water for about 5 minutes.
2. Mix the flour, baking powder, and sugar together in a large bowl. Add the proofed yeast and the soy milk and mix until well blended. Knead in the bowl until it looks relatively smooth, about 2-3 minutes. It does not need to pass a windowpane test.
3. Let rise for an hour until poofy.
4. On a lightly floured surface, cut the now poofy dough into 12 equal pieces. Flatten them out, fill them with the TVP mixture, and seal them at the top. Place them on squares of wax paper.
5. Place the buns one inch apart on a steamer rack in a pot of water. Make sure the water does not touch the steamer rack. Bring the pot of water to boiling and then turn it down to medium-low. Cover the pot with a lid and steam the buns for 12-18 minutes, or until fluffy and cooked through.
1. For the TVP mixture, pour 1/2 cup of hot water onto the TVP and let stand for 10 minutes.
2. Meanwhile, boil the soy sauce, sesame oil, brown sugar, and cornstarch in a small pot until thickened. Pour over the TVP mixture.