Adventures in Making Bao

I tried making a multitude of bao this weekend – vegan curry beef steamed bao, red bean steamed bao, baked red bean bao and baked vegetable bao.

For all of these buns I used the dough recipe from Mary’s Test Kitchen that I used to make the baked vegan curry beef buns from a few weeks ago.  Unfortunately, Trader Joe’s was out of Impossible burger, which I used last time to make the curry beef filling, and instead I bought Joe’s vegan patty which they created to compete with Beyond and Impossible.  I followed the recipe again, using Joe’s product instead of the Impossible burger, but it was kind of nasty and I ended up throwing it out; lesson learned, stick with Impossible burger.

The sweet red bean filling was made using Adzuki beans which I boiled until tender, then mixed in sugar and then mashed.  I made the buns as directed in the Mary’s Test Kitchen recipe, and steamed half the buns in a bamboo steamer and baked the rest.  The steamed buns came out quite good, but not with the full fluffy bread consistency of dim sum BBQ pork buns that I was hoping for.  The bread was denser than I was aiming for and it is likely that I over kneaded it or over proofed.

The last bao I made was a vegetable filled baked bao with a filling made of carrots, shiitake mushrooms, cabbage, onions and scallions.  For seasoning I mixed half of a BaoLong Sup Chay vegetarian instant soup cube into the moisture released from the vegetables as I sauteed them.  These cubes add a savory Vietnamese Pho style broth flavor to the vegetables, which is really excellent.  I glazed the buns with mirin and then sprinkled on Sriracha toasted sesame seeds.  The resulting veggie filled baked bao were very enjoyable.

 

 

This entry was posted in Bao, Vegan, Vegan Recipe, Vegetarian, Veggie Dumplings. Bookmark the permalink.

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