My second attempt to make this vegetarian Bao. And it was successful and satisfying. Be sure to use really warm water to mix the yeast, otherwise it will not 'huat'.
Ingredients A
2 pkts of Super Active Yeast
100 ml of warm water (1 part of hot to 2 parts of room temperature water)
Stir the yeast to the water and let it stand for 20 minutes. It will turn frothy.
Ingredients B
Fillings - ingredients of your choice.
For this recipe :
one navet shredded
a handful of chinese mushroom - diced and keep the water for cooking
2 handfuls of protein de soja (small) soaked and squeeze dry
2-3 stalks of chopped celery with leaves (you can replace by coriander)
some chopped ginger, and seasonings
Fry ingredients B together, slowly pour the mushroom water. Making sure not too much water as we do not want the ingredients to swim in the sauce. Seasoned to taste, dash in sesame oil and pepper (you can add more if you like the peppery taste). Leave to cool.
Ingredients C
450 g Plain four
150 ml water
1. Blend ingredient A (after 20 mintues) into the plain flour and add the water. Well knead them together until is clean from your fingers, takes about 10 minutes. Cover with damp cloth and let it stand for another 45 - 60 minutes.
2. Flour the working area, transfer the raised dough over. Knead into like a log and equally divided the dough into parts (depending on the size you want).
3. Flatten each part and fill the center with the fillings and slowly wrap up by folding towards the center.
4. Cut the cooking paper and place each bun on it. Bring the steamer to boil and put the buns to steam like 10 mintues.
5. Voilà, serve buns hot or after it has well-cooled, packed and put them in the freezer.
