Steamed Bao Buns With Spicy Cauliflower Recipes
STEAMED BAO BUNS WITH SPICY CAULIFLOWER
These vegan Chinese fluffy steamed buns are paired with a sweet, spicy sticky filling. You'll have time to get on with other things while the dough rises and the cauliflower bakes in the oven. Each serving provides 690 kcal, 18g protein, 112g carbohydrate (of which 15g sugars), 17g fat (of which 2.5g saturates), 10g fibre and 3.3g salt. For this recipe you will need a steamer, ideally bamboo. You can buy these from Asian supermarkets or online.
Provided by Lucy Parker
Categories Main course
Yield Serves 4 (makes 8-10)
Number Of Ingredients 19
Steps:
- To make the buns, put all the dry ingredients in a large bowl and mix well. Add 125ml/4fl oz lukewarm water and the oat milk. Mix with your hands and bring together to form a dough, then knead on a lightly floured surface for 8-10 minutes, until smooth and springy. Clean and lightly oil the bowl. Pop the dough back in the bowl, cover with a tea towel and leave in a warm place for 1 hour, or until doubled in size (if it's cold this may take up to 2 hours).
- Tip the dough onto a lightly floured surface and knead briefly to knock it back. Roll the dough into a fat sausage shape (approx. 30cm/12in long). Slice the roll into eight to ten equal portions and shape each piece into a rough ball. Lightly flour a rolling pin and roll each ball into an oval shape. Lightly rub a tiny drop of sesame oil over the surface (to prevent the dough from sticking together) and fold in half. Repeat until all the balls are folded, then place them on a flat surface, cover with a tea towel and leave to prove for 30 minutes.
- Preheat the oven to 200C/180C Fan/Gas 6.
- To make the cauliflower, mix all the ingredients together in a large bowl, adding 1 tablespoon of water to loosen the mixture, and marinate for 10 minutes. Tip onto a baking tray and bake for 35-40 minutes, or until crispy.
- Meanwhile, line a bamboo steamer with baking paper, then place three or four buns inside each steam basket. Steam for 6-7 minutes, until fluffy but firm and dry to the touch. Repeat until all the buns are steamed.
- Fill each bun with a teaspoon of sriracha mayonnaise and crispy cauliflower topped with shredded carrot, spring onion and ½ teaspoon of sesame seeds. Scatter with coriander, if using.
Nutrition Facts : Calories 690kcal, Carbohydrate 112g, Fat 17g, Fiber 10g, Protein 18g, SaturatedFat 2.5g, Sugar 15g
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- Stir together dried yeast, sugar, and warm water, and set them aside for 5 minutes, until the yeast becomes foamy. Then, combine the dry ingredients in a large mixing bowl, and add the yeast mixture and the oil. Mix to form a rough ball. Turn it out onto a lightly floured surface and knead it for few minutes until the the dough is smooth and elastic. Set it aside to rise for 45 minutes or until doubles in a warm place.
- Meanwhile, let's baked the cauliflower. Combine the dry ingredients, add some water to make a thick batter. If your batter is runny it won't stick to the cauliflower. So, keep it thick in consistency. Drop cauliflower florets into the batter one by one and place them on greased baking tray and bake them for 20- 25 minutes at 400 F until crispy. Remove them once while baking to test if they are cooked in the middle.
- As the cauliflower bakes, I made the sauce/glaze. In a bowl, mix all the ingredients of the sauce. Mix thoroughly. Taste to make sure it has all flavors of sweet, spicy, enough salt. It should make a thick sauce. Alternatively, you can cook it on stove for 2 minutes to thicken it up. Cornstarch will help for thick sauce.
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