BAO, CHINA: Everyone goes wild for this white bread steamed in a bamboo basket. Warm, soft, round, and smooth, bao is often filled with a
mixture of pork (in traditional versions), but can also be stuffed with pickled vegetables, beef, fish, mushrooms, or even chocolate!

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Steamed Bao Buns
Categories: Breads, Vegetables, Sauces, Chilies, Citrus
Yield: 12 servings

MMMMM-------------------------BAO BUNS-------------------------------
2 ts Active dry yeast
2 tb Sugar
1/2 c + 2 tb warm water (110ºF/
- 43ºC)
2 1/2 c A-P flour
1/2 ts Baking powder
1/2 ts Baking soda
2 ts Sea salt
1/4 c Avocado oil; more for
- brushing MMMMM--------------------------FILLING-------------------------------
8 oZ Tempeh; sliced in 12 strips;
- steamed
6 tb Hoisin sauce
3 tb Sriracha
1 ts Grated fresh ginger
1 ts Lime zest
Avocado slices
Cucumber and/or carrot;
- sliced
Mint or cilantro
Diced Thai chilies
Lime wedges; for serving

MAKE THE BAO BUNS. In a small bowl, combine the yeast,
sugar, and water and stir. Set aside for 5 minutes, or
until the yeast is foamy.

In a large bowl, combine the flour, baking powder,
baking soda, and salt. Add the avocado oil and the yeast
mixture and mix to form a rough ball, adding 1 to 2
tablespoons more water if the dough is too dry. Transfer
to a lightly floured surface, shape into a ball, and
vigorously knead it until it’s smooth and elastic, about
five minutes.

Brush the inside of a bowl with a little oil and place
the dough inside. Cover and set it aside in a warm place
for 45 minutes. (Note: it won’t rise as much as other
traditional yeasted doughs.)

MAKE THE TEMPEH FILLING. Set the oven @ 425ºF/218ºC and
line a baking sheet with parchment paper. In a small
bowl, whisk together 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 set
aside for 20 minutes to marinate. Place the tempeh on
the baking sheet and bake for 10 to 12 minutes or until
browned around the edges.

FINISH THE BUNS. Cut twelve 4-inch squares of parchment
paper and place them on a large baking sheet. Transfer
the dough to a clean work surface and roll out evenly to
1/4" thickness. Use a 3" glass to cut out circles of
dough and place them on the paper squares. Brush the
tops with a little oil, then fold each circle in half
and gently press down, flattening just a bit so that the
halves stick together but you still have a puffy bun
shape. Cover with plastic wrap and let rest for 1 hour,
until puffed. Transfer to a bamboo steamer set over a
pan with 1" water. Bring the water to a simmer, cover,
and steam until puffed, 9 to 11 minutes. Work in
batches.

ASSEMBLE. Squeeze a little lime juice over the avocado,
cucumber, and carrot. Assemble each bun with the tempeh,
spooning a little sauce over each tempeh piece, the
avocado, veggies, herbs, and chiles. Serve with
remaining sauce on the side and lime slices for
squeezing.

Serves 12 buns

RECIPE FROM: https://www.loveandlemons.com/

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