Gua bao, steamed brioche stuffed with vegetables {vegan}
Voici une recette que je vois passer depuis quelques temps maintenant sur le monde de l’internet mais j’avoue que je ne m’y étais jamais penchée car j’avais peur que cela soit trop compliqué. Et bien détrompez-vous ce n’est pas plus compliqué qu’autre chose c’est même bien plus facile à maîtriser que les bao fermés ! Ici je dois dire que la recette à fait mouche, j’en ai même mangé un après le shooting en guise de goûter tellement ils me faisaient envie (les photographes culinaires dans la salle me comprendront!) ! Gua bao is the perfect kind of street food,
it's fragrant, light, soft and crunchy at the same time,
in short, it ticks all the boxes of something to die for ! So yes, the list of ingredients is quite long, don't panic there is nothing really rocket science and I can tell you that the game is totally worth the candle ! These small steamed buns are perfect for a dinner with friends (finally when we can) but it also works just for itself (we have the right !). Just remember to divide the quantities, or not because you can keep your cooked gua bao, in the fridge for a few days and reheat them with steam.
Gua bao, steamed brioche stuffed with vegetables {vegan}
POUR 10-12 buns
FOR THE GUA BAO PASTE
- 400 g of flour T65
- 15 cl of soy milk
- 1 packet of baker's yeast + 10 cl lukewarm water
- 2 tablespoons neutral oil
- 30 g brown sugar
- 1/2 teaspoon of baking soda
- 1/2 little spoon of salt
FOR THE SAUCE TOPPING
- 100 g small textured soy protein
- 300 g fresh shiitake
- 1 onion
- Neutral vegetable oil
- 30 cl of vegetable broth
- 10 cl de tamari
- 2 minced garlic cloves
- 3 tablespoons of rice vinegar
- 3 tablespoons of maple syrup
- 1 teaspoon of 5 powdered spices
- 1 good pinch of chilli
- ground timut pepper (to taste)
FOR THE RAW TOPPING
- 1 pepper
- 2 carrots
- some salad
- 1 Red onion
- sesame seeds
- you lemon lime
- For the dough, put the yeast with lukewarm water in a container and let stand 10 minutes.
- Put the flour, sugar, baking soda and salt in a bowl, add the yeast and vegetable milk and work the dough a little by hand or in a food processor fitted with a leaf. Then add the oil and continue kneading to obtain a smooth dough..
- Let rise under a tea towel for 2 hours.
- Heat the broth in a saucepan then add the soy protein. Cook until the broth has almost completely disappeared..
- Meanwhile mix together the tamari, rice vinegar, garlic, Maple syrup, the 5 spices,chilli and pepper.
- Chop the shitake and the onion then sauté everything 5 minutes in a sauté pan with a little oil.
- Then add the soy protein and the sauce, mix and let reduce 5 minutes over medium heat. Book
- Degas the dough then form 10 round dough pieces.
- Roll out each piece of dough into an oval shape on 5 mm, oil the surface of half the dough then close the other half on top and place a square of baking paper underneath. Repeat until the batter is used up.. let rise 10 additional minutes.
- During this time, cut the vegetables into julienne and thinly slice the red onion then set aside.
- Steam the gua bao 15 minutes.
- Serve with the gravy garnish and raw vegetables with a squeeze of lime and sesame seeds.
