Name: Steamed Bao Buns
Prep time: 43 min
Cook time: 101 min
Total time: 145 min
Yield: 12 servings
Ingredients: 2 tsp active dry yeast; 2 tbsp sugar; 10 tbsp warm water (110°F); 2.5 cups all purpose flour; 0.5 tsp baking powder; 0.5 tsp baking soda; 2 tsp sea salt; 0.25 cup avocado oil (plus more for brushing); 8 oz tempeh (sliced into 12 strips and steamed); 6 tbsp hoisin; 3 tbsp sriracha; 1 tsp ginger (grated fresh); 1 tsp lime zest; null null lime wedges (for squeezing and serving); null null avocado (slices); null null cucumber (sliced); null null carrot (sliced); null null cilantro; null null mint; null null thai chiles (diced)

Instructions

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1

Make the bao buns. In a small bowl, combine the active dry yeast (2 tsp), sugar (2 tbsp), and warm water (10 tbsp) and stir. Set aside for 5 minutes, or until the yeast is foamy.
2

In a large bowl, combine the all purpose flour (2.5 cups), baking powder (0.5 tsp), baking soda (0.5 tsp), and sea salt (2 tsp). Add the avocado oil (0.25 cup) 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 5 minutes.
3

Brush the inside of a bowl with a little [avocado 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.)
4

Make the tempeh filling. Preheat the oven to 425°F and line a baking sheet with parchment paper. Steam the tempeh (8 oz) according to this recipe. In a small bowl, whisk together the hoisin (6 tbsp), sriracha (3 tbsp), grated fresh ginger (1 tsp), and lime zest (1 tsp). 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.
5

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 0.25 inch thickness. Use a 3-inch glass to cut out circles of dough and place them on the paper squares. Brush the tops with a little [avocado 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 filled with 1 inch of water. Bring the water to a simmer, cover, and steam until puffed, 9 to 11 minutes. Work in batches.
6

Assemble. Squeeze a little [lime juice] over the [avocado slices], [sliced cucumber], and [sliced carrot]. Assemble each bun with the [tempeh], spooning a little sauce over each [tempeh] piece, the [avocado slices], veggies, [fresh herbs], and [diced thai chiles]. Serve with remaining sauce on the side and [lime wedges] for squeezing.