Kitchen tools needed: Bowl, rolling pin, pastry cutter. Alternatively, use the stand-up mixer with a dough hook attachment. To steam: bamboo basket or a steamer
Makes: 16 bao buns using an 8cm pastry cutter
Prep: 10 min, resting time 1 hr (+15 min), steaming time: 8 min
Difficulty: Easy
Ingredients for the steamed bao:
215 g plain flour
3 g dried yeast
7 g baking powder
20 g caster sugar
½ tsp sea salt
100 to 125 g of warm water – depending on the humidity
25 g milk alternative – Soy works perfectly
10 g light vegetable oil
Ingredients for the mushrooms:
150 g of oyster mushrooms (or portobello)
Water and plain flour as necessary to create a light batter
Salt and pepper to taste
Panko crumbs as necessary for coating
Vegetable oil for frying (enough for shallow frying)
To serve:
Vegan sriracha mayo
Quick pickled vegetables
Fresh coriander
Method:
1. Start by preparing the bao dough. Place all dry ingredients into the bowl of a stand mixer. Using the dough attachment, blend on a low speed for a couple of minutes until the ingredients are fully mixed together.
2. Into a jug, mix the wet ingredients, using only 100 g of warm water to start with. Start pouring them into the bowl and increase the speed to medium until the ingredients are fully combined into a dough.
3. Increase the speed further to give the dough a first knead. As soon as the dough detaches from the sides and wraps around the hook, place it on a surface and shape it into a ball. Place it back into the bowl, cut a cross over the surface, cover with a cloth or cling film, and let rest for about an hour or until doubled in size.
4. As the dough rests, prepare the batter. Combine enough water and flour to create a light, dipping consistency. Season with salt and pepper and set aside.
5. Prepare your mushrooms. If using oyster mushrooms, detach the heads from the stems and slice the stems lengthways. If using portobello, slice them into ½ cm thick slices. 6. Place the mushrooms first into the batter and then coat thoroughly in panko breadcrumbs. Once ready, set them aside for frying.
7. Shape your bao buns. Once the dough is ready, degas it and roll to a ½ cm thickness. Using an 8cm pastry cutter, make as many round shapes as possible. Coat the surface lightly with oil and then fold them in half. Lightly roll them once more to set the shape, before placing each on a square of parchment paper. Let them rest for 15 minutes before steaming; this ensures they stay extra fluffy.
8. Place the buns into a steamer and steam for about 8 minutes, or until the dough appears shiny and springs back when touched.
9. Once the buns have been steamed, fry your mushrooms. In a pan, shallow fry the mushrooms in vegetable oil until golden brown and crunchy. Drain on kitchen towel, sprinkle with more sea salt, and set aside.
10. Time to assemble the bao buns. Open each warm bun and spread with vegan sriracha mayo. Add the pickled vegetables and the crispy mushrooms. Finish with a little more sauce and a few sprigs of fresh coriander.
Tips
For the Bao Buns:
- The "Poke Test": To see if your dough has finished its first rise, gently poke it with one finger. If the indentation stays and doesn't spring back immediately, it’s ready.
- Avoid "Soggy Buns": If using a metal steamer, wrap the lid in a clean kitchen towel. This prevents condensation from dripping onto the buns, which can cause yellow spots or a wrinkled surface.
- The 5-Minute Rule: Once the steaming time is up, turn off the heat but do not open the lid immediately. Wait 5 minutes. This gradual temperature change prevents the buns from collapsing or "shrinking" when they hit the cool air.
For the Mushrooms:
- Stay Crispy: Ensure your batter is cold (you can even use ice-cold water) and your frying oil is hot. If the oil isn't hot enough, the panko will soak up the oil and become greasy rather than crunchy.
- Stem vs. Cap: Oyster mushroom stems can be a bit tougher than the caps; slicing them thinly lengthways (as suggested in the recipe) is the secret to ensuring they cook at the same speed as the delicate tops
