How To Make Vegan Char Siu Bao | BEST Easy, No Fail Recipe | No Baozi Flour, Using Just PLAIN FLOUR

​ https://preview.redd.it/bepffbc1hru41.jpg?width=1920&format=pjpg&auto=webp&s=7954baf2a293822c3fd8c16bdeb3725f8cc4bb9a ​ https://preview.redd.it/ydn4qf42hru41.jpg?width=1920&format=pjpg&auto=webp&s=6d7cf84eb8e2c7654400ab0855c0525e658dd584 Success after 9 batches! I've finally managed to make one of my favourite childhood snacks, Char Siu Bao! It's white, it's soft, it's fluffy AND it cracks after steaming! This is the recipe for the vegan version. I've also made a visual aid video to follow along with the written instructions so that if you decide to make these, you'll be able to easily make them at home. Video can be found here: https://www.youtube.com/watch?v=P13ycPIZwVI NO BAOZI FLOUR needed! Just using plain flour and other ingredients you can buy at your usual supermarket. Let me know what you think! PLEASE NOTE: The Oyster sauce used for this recipe is vegan and homemade. The recipe can be found here if you want it: http://mycookingdiaries.com/vegan-oyster-sauce/ The Char Siu 'Pork' seitan recipe can be found here: http://mycookingdiaries.com/char-siu-seitan/ RECIPE Ingredients For Buns 1/4 tsp - Sugar 1/4 cup - Boiling water 1/4 cup - Cold water 1 tsp - Dried active yeast 25g - Shortening 4 tbsp - Sugar 160g - Plain Flour 60g - Cornflour 1/4 tsp - Cream of tartar 20g - Plain flour 1 1/4 tsp - Baking powder Ingredients For Scallion Oil: 8 tbsp - Peanut oil 1/2 - Small onion 3 - Scallions Ingredients For Char Siu Filling: 1 tbsp - Light soya sauce 1 tsp - Dark soy sauce 1/2 - Hoisin sauce 1 tbsp - Oyster sauce 3 1/2 tbsp - Sugar 1/4 tsp - Salt 1/2 tbsp - Sesame oil 1/3 cup - Water 1 tbsp - Scallion oil 150g - Char siu Ingredients For Cornflour Slurry: 1 1/2 tbsp - Cornflour 1/8 cup - Water INSTRUCTIONS: [A] Activate Yeast Put sugar (1/4 tsp) into a bowl and add hot boiling water (1/4 cup). Stir to dissolve sugar. Add cold water (1/4 cup) and add dried active yeast (1 tsp). Stir well and set a side. [B] Make Dough Put shortening (25g) and sugar (4 tbsp) into a mixing bowl. Mix well until sugar and shortening are fully incorporated. Add flour (160g), cornflour (60g) and cream of tartar (1/4 tsp) into the mixing bowl. Turn mixer on for about 10 seconds to mix flour and shortening together. Pour activated yeast mixture into the mixing bowl and mix until the dough all comes together. Turn dough out onto a clean work surface. Gently knead for about 2 minutes until smooth. Leave to rise for 1-2 hours until the dough has doubled in size. [C] Make Scallion Oil Put peanut oil (8 tbsp) into a frying pan. Chop 1/2 a small onion and 3 spring onions into slices and fry until brown. Pour over a strainer. We'll need 1 tablespoon of scallion for this recipe. Save the rest to use for other recipes. [D] Make Char Siu Filling Cut up Char Siu (150g) into small pieces and set aside. Add all filling ingredients into a small pan (apart from char siu) on a low to medium heat. Make slurry by adding cornflour (1 1/2 tbsp) to water (1/8 cup). Mix well. Make sure Char Siu sauce is bubbling, then add in slurry. Stir until sauce has thickened up. Turn off the heat and add in chopped Char Siu. Pour into a bowl and set aside. [E] Wrap Char Siu Bao Check to see if dough has finished rising by sprinkling a small amount of flour onto the dough and making a dent about an inch with your finger. If the dough springs back slowly and not completely then it's done rising. Measure out flour (15g) into a large mixing bowl and add baking powder (1 1/4 tsp). Give it a good mix. Put the dough into the flour bowl and gently knead until all the flour has been absorbed into the dough. Cover and leave to rest for 30 minutes. Cut out 8 pieces of parchment paper into 4×4 inches square [F] After Resting For 30 Minutes Push out any remaining air from the dough and measure out 50g of dough. You should get about 8 buns. Divide the left over dough out equally between the buns. Roll the dough into a ball. Set aside covered with a kitchen towel or clingfilm. Repeat for the remaining dough. Using a small rolling pin, roll out the dough so that it's about so that it's about 5 inches in disc size. Then use the rolling pin to roll out the edges of the disc so that it's thinner around the edges and thicker in the middle of the disc. Scoop about 2 teaspoons of the filling into the middle of the dough. Pleat the edges together and put the finished bun onto a piece of cut out parchment paper and put onto a steamer. Repeat for the remaining 7 pieces of dough. Boil the kettle and pour boiling water into the steamer. Put the steamer onto the largest hob and turn the gas on high. Wrap a kitchen towel over the lid of the steamer to catch the water condensation. Put the buns into steam for 10 minutes. RECIPE NOTES: Texture of dough: should be ever so slightly moist so that it's easier to pleat. It will also result in the buns looking more cracked In between steaming: make sure to always check the water in the steamer. It's best to top up water in between steaming. Wrap a kitchen cloth around the lid to catch the water droplets from steaming. Use low protein plain flour Do not over knead otherwise the buns will end up a little tough submitted by /u/sparks_joy [link] [comments]