These steamed bao buns are one in all our favourite recipes to make on a date night time in. I prep the filling whereas Jack mixes up the dough. Then, we eat!
Making these steamed bao buns is our thought of the right Valentine’s date. See, Jack and I get pleasure from going out to eat, however by no means on Valentine’s Day. The eating places are extra crowded, the meals is costlier, and we all the time find yourself having extra enjoyable at residence. So we skip the crowds and rejoice merely, spending time collectively making one thing we each love. In years previous, we’ve discovered to make pasta (I make a scrumptious sauce whereas he cranks the pasta maker), selfmade pizza (Jack does the crust whereas I do the the toppings), or sushi (I prep the fillings, and he rolls it up), however these days, we’ve been hooked on these cute little bao buns!
In case you ask me, they’re the right cooking challenge. One individual (Jack) could make the dough whereas the opposite (me) can whip up a enjoyable, contemporary filling. Then, mix the 2 to make a scrumptious date night time meal!
But when you have already got Valentine’s Day plans, don’t fear! Making these bao buns could be a enjoyable challenge any night time, with buddies, a companion, and even solo. The buns themselves are mushy and puffy. Full of zesty marinated tempeh, avocado, and plenty of contemporary fixings, they change into mini explosions of texture and taste. Belief me, this recipe’s one you don’t need to miss!
Find out how to Make Steamed Bao Buns
Able to cook dinner? Right here’s what it’s good to do:
First, make the dough. Stir collectively dried yeast, sugar, and heat water, and set them apart for five minutes, till the yeast turns into foamy. Then, mix the dry substances in a big mixing bowl, and add the yeast combination and avocado oil. Combine to kind a tough ball. Flip it out onto a frivolously floured floor and knead vigorously till the dough is easy and elastic, about 5 minutes. Set it apart to rise for 45 minutes.
When the dough has risen, reduce out the bao buns. Use a rolling pin to roll out the dough till it’s 1/Four-inch thick. Then, use a ingesting glass to chop out Three-inch circles of dough and place each on a sq. of parchment paper. Brush the tops with oil and fold every bit of dough in half, urgent it down simply frivolously. Cowl the buns with plastic wrap and allow them to rise for an additional hour. They received’t have fairly doubled in measurement, however they are going to have overrated barely, earlier than you progress on to the following step.
Lastly, cook dinner! Switch every bun, nonetheless on its parchment sq., to a bamboo steamer set over an inch of water. Cowl and steam till puffed, 9 to 11 minutes. That’s it!
Bao Buns Filling
Conventional bao buns are full of seasoned pork stomach, however in fact, I go for a plant-based various. I make a candy & savory hoisin tempeh utilizing my favourite tempeh cooking technique: steam, marinate, and bake. Marinated, baked tofu could be a scrumptious possibility in right here as properly.
Because the tempeh bakes, I wash and slice the contemporary veggie toppings. We all the time serve these buns with thinly sliced carrot and/or cucumber, contemporary cilantro or mint, avocado, chiles, and sesame seeds. A number of pickled jalapeños or the banh mi pickles from this recipe would even be glorious right here.
Stuff the buns with the filling as quickly as they arrive out of the steamer, as they’re greatest after they’re heat and mushy. High them with additional tempeh marinade, or soy sauce or tamari, and an enormous squeeze of lime juice, and luxuriate in!
Bao Bun Recipe Ideas
- Use a impartial oil. I virtually all the time name for extra-virgin olive oil in my recipes, however I desire avocado oil right here. Its impartial style permits the flavorful fillings on this recipe to shine. In case you can’t discover avocado oil, use one other impartial oil, like grapeseed oil, as a substitute.
- Add water, a tablespoon at a time, if the dough is just too dry. This bao bun recipe makes a stiff dough, so if it takes a bit of blending to kind it right into a ball, don’t fear. Nevertheless, if the dough is just too dry, add water, a tablespoon at a time, till it comes collectively.
- Let the dough rise someplace heat. As a result of yeast responds to heat, letting your dough rise in a heat place will yield the very best outcomes. We prefer to put ours on a sunny windowsill!
- Serve the bao buns heat from the steamer. The steamed buns are greatest as quickly as they arrive off the warmth, after they’re nonetheless mushy and pliable. When you have additional buns, they freeze properly.
Extra Favourite Date Night time Recipes
In case you like to cook dinner together with your companion, strive one in all these enjoyable cooking initiatives subsequent:
Or, try my 25 Greatest Pasta Recipes or Favourite Vegan Desserts for extra Valentine’s Day inspiration!
Steamed Bao Buns
Prep Time: 2 hrs 15 minutes
Prepare dinner Time: 10 minutes
Serves 12 buns
These steamed bao buns are so scrumptious and enjoyable to make! I fill the mushy, puffy buns with flavorful marinated tempeh and plenty of contemporary fixings.
- 2 teaspoons lively dry yeast
- 2 tablespoons sugar
- ½ cup + 2 tablespoons heat water, 110°
- 2½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons sea salt
- ¼ cup avocado oil, extra for brushing
- eight ounces tempeh, sliced into 12 strips and steamed
- 6 tablespoons hoisin sauce
- Three tablespoons sriracha
- 1 teaspoon grated contemporary ginger
- 1 teaspoon lime zest
- Avocado slices
- Sliced cucumber and/or carrot
- Mint or cilantro
- Diced Thai chiles
- Lime wedges, for serving
Make the Bao Buns. In a small bowl, mix the yeast, sugar, and water and stir. Put aside for five minutes, or till the yeast is foamy.
In a big bowl, mix the flour, baking powder, baking soda, and salt. Add the avocado oil and the yeast combination and blend to kind a tough ball, including 1 to 2 tablespoons extra water if the dough is just too dry. Switch to a frivolously floured floor, form right into a ball, and vigorously knead it till it’s easy and elastic, about 5 minutes.
Brush the within of a bowl with slightly oil and place the dough inside. Cowl and set it apart in a heat place for 45 minutes. (Notice: it received’t rise as a lot as different conventional yeasted doughs.)
Make the tempeh filling. Preheat the oven to 425°F and line a baking sheet with parchment paper. In a small bowl, whisk collectively the hoisin sauce, sriracha, ginger, and lime zest. Reserve half of the sauce for serving and toss the remaining half with the tempeh slices and put aside for 20 minutes to marinate. Place the tempeh on the baking sheet and bake for 10 to 12 minutes or till browned across the edges.
End the buns. Reduce twelve Four-inch squares of parchment paper and place them on a big baking sheet. Switch the dough to a clear work floor and roll out evenly to ¼ inch thickness. Use a Three-inch glass to chop out circles of dough and place them on the paper squares. Brush the tops with slightly oil, then fold every circle in half and gently press down, flattening only a bit in order that the halves stick collectively however you continue to have a puffy bun form. Cowl with plastic wrap and let relaxation for 1 hour, till puffed. Switch to a bamboo steamer set over a pan with 1-inch water. Deliver the water to a simmer, cowl, and steam till puffed, 9 to 11 minutes. Work in batches.
Assemble. Squeeze slightly lime juice over the avocado, cucumber, and carrot. Assemble every bun with the tempeh, spooning slightly sauce over every tempeh piece, the avocado, veggies, herbs, and chiles. Serve with remaining sauce on the facet and lime slices for squeezing.
Bun recipe tailored from The Elizabeth Road Cafe Cookbook