Soya Bao
Protein-rich • Delicious • Easy to prepare
Preparation
Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 60 minutes
Serves: 2 Nos (4 bao buns)
Nutrition Facts (per serving)
Energy: 320 kcal
Protein: 15g
Carbohydrates: 50g
Fat: 8g
Fibre: 5g
For the Bao Buns
Ingredients - Quantity
- All-purpose flour - 150g
- Sugar - 10g
- Instant yeast - 3g
- Baking powder - 2g
- Warm water - 60ml
- Milk - 20ml
- Vegetable oil - 10ml
For the Soya Filling
Ingredients - Quantity
- Mini soya chunks - 50g
- Onion (sliced) - 50g
- Garlic (minced) - 5g
- Ginger (minced) - 5g
- Soy sauce - 10ml
- Hoisin sauce - 10ml
- Rice vinegar - 5ml
- Brown sugar - 5g
- Black pepper - 1g
- Sesame oil - 5ml
- Spring onion (chopped) - 10g
- Sesame seeds - 2g
For the Topping
Ingredients - Quantity
- Cucumber (sliced) - 20g
- Pickled carrots - 20g
- Fresh coriander - 5g
Cooking Instruction
- Prepare Bao Dough: In a bowl, mix flour, sugar, yeast, and baking powder. Add warm water, milk, and oil. Knead into a soft dough. Cover and let the dough rise for 30-40 minutes in a warm place until it has doubled in size.
- Shape & Steam Bao Buns: Roll out the dough and cut it into circles. Fold each circle in half to form a bun shape. Let them rest for 10 minutes. Steam the buns for 10 minutes.
- Prepare Soya Filling: Boil water and soak the soya mini chunks for 10 minutes. Squeeze out the excess water. Heat sesame oil in a pan and sauté garlic, ginger, and onion. Add the soaked soya chunks, soy sauce, hoisin sauce, rice vinegar, brown sugar, and black pepper. Stir-fry for 2 minutes.
- Assemble the Bao: Open the steamed bao buns. Fill each bun with the soya mixture. Add cucumber slices, pickled carrots, fresh coriander, and sesame seeds on top.
