Recipe: Perfect Vegan Steamed Buns without Yeast

  • 2 min read
  • Oct 18, 2019

Vegan Steamed Buns without Yeast. Puffy vegan buns can be used as veggie burger buns, dinner rolls, or as your heart fancies. They can be topped with onions for onion buns, oats or sesame. Those stuffed steamed buns are called as Baozi in Chinese (Bao Buns) and those without fillings This is a traditional Chinese knife cutting steamed buns (Mantou) recipe with two rising processes.

The results are very comparable to regular steamed buns with yeast. A quicker way to enjoy Chinese steamed buns or baozi. The dough doesn't require yeast meaning no knead or proofing. You can cook Vegan Steamed Buns without Yeast using 16 ingredients and 11 steps. Here is how you cook that.

Ingredients of Vegan Steamed Buns without Yeast

  1. It’s of Dough:.
  2. Prepare 180 grams of ●Cake flour.
  3. It’s 30 grams of ●Bread (strong) flour.
  4. You need 1 tbsp of ●Beet sugar.
  5. Prepare 1 tbsp of ●Baking powder.
  6. You need 150 ml of Lukewarm water.
  7. You need 1 tbsp of Sesame oil.
  8. Prepare of Filling:.
  9. It’s 2 of 3 slices Freeze-dried tofu.
  10. You need 3 of leaves Cabbage.
  11. You need 3 of Fresh shiitake mushrooms.
  12. It’s 1 piece of Ginger.
  13. Prepare 1 of level tablespoon ○White miso.
  14. You need 2 tbsp of ○Mirin.
  15. You need 2 tbsp of ○Sake.
  16. You need 1 tsp of ○Beet sugar.

Today I'm sharing these super quick and easy Chinese steamed buns that you can conveniently prepare in your own kitchen. These vegan steamed buns (bánh bao chay) remind me of growing up to the mornings where my mom would make these fresh for breakfast. Even when I was younger, I remember my mom tasking me to cutting pieces of paper into squares to sit underneath the buns in the steamer pot so it didn't get stick. This step-by-step steamed vegetable bun recipe will show The dough must be soft and not sticky.

Vegan Steamed Buns without Yeast step by step

  1. Make the dough:.
  2. Add the ingredients marked with ● into a bowl and mix together with a whisk..
  3. Add some warm water (around 40°C) to the bowl a little at a time and knead the dough until it becomes the consistency of an earlobe..
  4. Add the sesame oil and knead once more. Wrap in cling film and leave to rest for 30 minutes..
  5. Make the filling:.
  6. Mix together the ingredients marked with ○..
  7. Without re-soaking the freeze-dried tofu, break it up into little pieces (as if it had been finely chopped). Don't worry if there are lots of crumbs..
  8. Finely chop the cabbage and shiitake mushrooms..
  9. Add some sesame oil (not listed in ingredients) to a frying pan and stir-fry the ginger until fragrant..
  10. Stir fry the ingredients from Step 8 and once cooked, add the tofu and mixed ○ ingredients. Cook through..
  11. Gently stretch out the dough and stuff with filling. Line the buns up in a steamer lined with parchment paper and steam on medium heat for 15-20 minutes..

Press the dough with one finger-it should dent easily without much resistance. It's important to get rid of ALL. You can either steam the Baozi in a steamer so they'll get all the way soft and rise up more like traditional yeast dumplings. But if you want the buns Steam/Pan-fry: You can also just steam the buns (without pan-frying). Simply brush some oil on the bottom of each bun, then place them into the.