{Spencer Cooks} Vegetarian Mushroom Bao

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I love baos (steamed buns) of all sorts! It’s the one thing I would order when I’m at yumcha. So when I got saw a recipe to make these mushroom looking vegetable buns, I leaped at it!

Before having Spencer, I would never think about making the dough for the steamed buns. But it was just easy peasy and I loved how it turned out! Soft and fluffy, and these are perfect if you’re a vegetarian! I might or might not have stopped at one. haha

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How cute do they look? hehe You would not believe what is the ingredient that the buns are dipped into before steaming them. Any guesses?? COCOA POWDER! I was a bit hesitant to do it, as I wasn’t sure if that would turn the buns sweet. But they didn’t! I couldn’t really taste the chocolate at all. Magical! I was totally amazed!

So here’s the recipe. I hope you’ll try them and let me know what you think!

Vegetarian Mushroom Buns (Recipe by Janice Tung)

Ingredients :

For the filling:

15g vegetable/olive oil

2-3 pieces dried shiitake mushrooms, soaked and diced (marinated with 2 tsp of sesame oil, 1 tsp light soy sauce, 1 tsp oyster sauce and 1 tsp sugar)

30g carrots

1 pc seasoned tofu, diced

80g turnip

30g chives, diced and marinated with 2 tsp of oil & a pinch of salt)

1/2 tbs dark soy sauce

salt and pepper, to taste

For the buns :

130g water

20g oil

20 caster sugar

1 tsp instant yeast

250g pau flour (you can get them from asian supermarkets)

pinch of salt

 2-3 tbs cocoa powder

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Method :

  1. To make the filling: In the Thermomix bowl, add the carrots, turnips and chives and chop for 4 seconds/sp 5/ MC on.
  2. Add the rest of the ingredients of the filling and cook for 5 mins/ 120C/ Reverse Spoon/ MC on. Set aside. Wash and dry the bowl. IMG_6589-1
  3. To make the buns : Add the water, oil, caster sugar and instant yeast into the bowl. Mix for 1 min/ 37C/ Sp 2/ MC on. Add the pau flour and knead for 2 mins.
  4. Transfer the dough onto a Thermomat/ a lightly floured surface. Divide the dough into 16 pieces and form into round shapes. Roll into flat pieces. Place 1 heaped teaspoon of filling into each piece and pinch sides together.Wrapping the vegetable bao-1
  5. Have a bowl of water on the side. Dip the bun into the water and then into the cocoa powder. Using a sharp knife, lightly cut a cross (X). Place the buns into the Varoma dish and tray. Allow to proof for 30 minutes. IMG_6600-1
  6. Place 600g of water into the TM bowl, stack the Varoma into position and steam for 18 mins/ Varoma/ Sp 1.

Enjoy it immediately while it’s hot! If you are freezing these, just resteam them for 10 minutes and enjoy them for breakfast or tea!

Follow me on Thermolove to get more inspiration!

Remember to always cook and bake with love!  

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