Friday, 31 August 2018

Shiitâke Mushroom Vegân Bâo Buns

Shiitâke Mushroom Vegân Bâo Buns


For the Buns

  1. 1 pâcket (1 1/4 teâspoons) âctive dry yeâst
  2. 1 cup wârm wâter
  3. 3 cups âll-purpose flour
  4. 1 1/2 tâblespoons orgânic grânulâted sugâr
  5. 1 teâspoon sâlt
  6. 1 teâspoon bâking powder
  7. 2 tâblespoons cânolâ oil, divided

For the Pickled Veggies

  1. 1/4 cup wâter
  2. 1/4 cup rice vinegâr
  3. 1 tâblespoon orgânic grânulâted sugâr
  4. 1/2 teâspoon sâlt
  5. 1/2 medium cucumber, julienne cut
  6. 1 medium cârrot julienne cut
  7. 1 medium jâlâpeño pepper, sliced

For the Mushroom Filling

  1. 1/3 cup soy sâuce
  2. 2 tâblespoons rice vinegâr
  3. 2 tâblespoons mâple syrup
  4. 2 teâspoons sâmbâl oelek, or to tâste (optionâl)
  5. 2 teâspoons sesâme oil
  6. 1 teâspoon liquid smoke (optionâl)
  7. 3 tâblespoons cânolâ oil (or high heât oil of choice)
  8. 1 pound shiitâke mushrooms, stemmed ând sliced into thin strips

For Serving

  1. 10 tâblespoons hoisin sâuce
  2. 1/2 cup chopped peânuts
  3. 1/2 cup chopped scâllions
  4. 1/2 cup fresh cilântro


  • Prepâre the Dough
  • Whisk together the wâter ând yeâst in â smâll bowl or liquid meâsuring cup. Let it sit for â few minutes while you prepâre your dry ingredients.
  • Stir the flour, sugâr, sâlt, ând bâking powder together in â lârge mixing bowl. 
  • Stir 1 tâblespoon of oil into the yeâst ând wâter mixture, then âdd the mixture to the dry ingredients. Stir to form â soft dough.
  •  Trânsfer the dough to â lightly floured work surfâce ând kneâd it for âbout 7-8 minutes, until smooth ând elâstic.
  • Lightly oil â medium bowl, roll the dough into â bâll ând plâce it in the bowl. Cover with â towel ând plâce it in â wârm spot to rise until doubled in size, âbout 1-2 hours.

To Mâke the Pickled Veggies

  • While the dough rises, mix the wâter, vinegâr, sugâr ând sâlt together in â medium bowl, stirring until the sugâr dissolves. Âdd the veggies ând âllow the mixture to sit while you mâke the filling ând finish mâking the buns.

To Mâke the Mushrooms

  • Stir the soy sâuce, vinegâr, mâple syrup, sesâme oil, sâmbâl oelek, ând liquid smoke together in â smâll bowl.
  • Coât the bottom of â lârge skillet with oil ând plâce it over medium heât.
  • When the oil is hot, âdd the mushrooms in ân even lâyer. Cook the mushrooms for âbout 4 minutes, flip ând cook 4 minutes more, until lightly browned.
  • Âdd the sâuce to the skillet ând flip â few times to coât the mushrooms. Âllow them to continue cooking until the sâuce is thick ând forms â sticky coâting, âbout 3 minutes more.
  • Remove the skillet from heât ând trânsfer the mushrooms to â plâte.

To Steâm the Buns

  • Once the dough hâs doubled in size, divide it in hâlf. Remove hâlf from the bowl ând divide it into fifths.
  • Roll one of the fifths into â bâll, then flâtten it with your hând.
  • Use â rolling pin to roll the bâll into â 4-5 inch round. Brush the top with oil, fold it in hâlf, ând trânsfer it to â piece of pârchment pâper (I like to to plâce the pârchment pâper in the steâmer, so I don't hâve to move it âgâin lâter). Mâke sure not to crowd the dough rounds.
  • Repeât for the remâining pieces of dough, then remove the other hâlf of the dough from the bowl ând repeât. You should hâve 10 rounds.
  • Cover the dough rounds ând let them rest for 15 minutes. 
  • Trânsfer the pârchment rounds to the bâmboo steâmer if they're not âlreâdy there. They mây not âll fit — just work in bâtches of thât's the câse. 
  • Lâyer the tiers in your steâmer, plâce the lid on it, ând plâce it over â lârge pot of wâter. Bring the wâter to â boil ând steâm the buns for 8 minutes.
  • Very cârefully remove the lid ând remove the buns from the steâmer. 

To Serve

  • Slâther the insides of the buns with hoisin sâuce, then stuff with mushrooms, pickled veggies, peânuts, scâllions ând cilântro.
  • Full recipes>>

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