Bao Buns Vegan

Ingredients

525g Plain Flour ( extra for dusting)200ml Water1 Tsp Caster Sugar ( pinch extra)1 Tsp Salt ( pinch extra)1 Tsp Instant Yeast50ml Plant Based Milk1 Tbsp Vegetable/Sunflower Oil1 Tbsp Rice Vinegar1 Tsp Baking Powder

Filling

300g Shittake Mushrooms (or any other mushrooms)200g Tofu ( @tofoo )100g Plain Flour1/2 Tsp Salt1/2 Tsp Pepper1/2 Tsp Curry Powder1/2 Tsp Paprika1/2 Tsp Garlic Powder6 Tbsp Chickpea Flour ( add 4 Tbsp Water)200g Panko Bread CrumbsVegetable Oil (for frying)Sriracha

Method

1. YEAST MIXTURE – dissolve the yeast, pinch of caster sugar and pinch of salt. Mix together and let it sit2. In meantime, mix together the flour, caster sugar, salt, milk, water, rice vinegar, oil and baking powder. Add some water if need be3. On a lightly floured surface, knead the dough for 15 minutes until smooth. Use a little oil and coat the dough covering for one hour. The dough should be springy when pressed4. After an hour, knead for another 3 mins then roll it out flat creating circles using a cutter or a glass5. Once bao bun shapes have been created, cover with a damp towel and let them sit for 30 minutes6. Over medium heat, boil water. Create a circular cut out of grease proof paper, place in the steamer with some buns for 12 mins7. Use a tissue to clean Shittake mushrooms and cut up the tofu in sticks8. Mix together all the seasonings to your flour, then taking your Shittake and tofu cover in flour, chickpea wet batter then panko breadcrumbs9. Over medium heat, fry the tofu for 3-4 minutes and the mushroom for 2-3 minutes10. Fill Bao Bun with your fried tofu/mushrooms. Add sriracha all over with some onion seeds and chives