Brown Sugar Soy Sauce Vegetable Buns | Short Practice Recipe by Yi Chen 辰移
This recipe is translated from Cookpad Taiwan. See original: 黑糖醬油菜包 | 短練習 Cooking Instructions Over 3 hours 1 Brown sugar soy sauce vegetable buns are a bit more involved, so you'll need to prepare: 1. Dough: starter dough and brown sugar soy sauce scalded dough 2. Vegetable filling I use bread flour out of personal preference, but you can use all-purpose flour if you like. The dough ratio for this recipe is: Flour 100 : Water 54 : Soy Sauce 6 : Yeast 1 : Brown Sugar 16. 2 First, make the starter dough. Mix 1 1/2 teaspoons yeast (5 grams), 2/3 cup water (150 grams), and 1 cup bread flour (150 grams) until smooth. Let it ferment for about 3–4 hours. The finished starter should have a light, slightly yeasty aroma and be full of large bubbles. 3 If you're interested in my steamed bun recipes or a simple introduction to scalded dough and starter dough, check out my "Turmeric Steamed Buns (Scalded Dough + Starter Dough)" recipe. Thank you for reading. 4 Next, prepare the brown sugar soy sauce scalded dough. In a pot, combine the brown sugar, soy sauce, and water. 5 Bring to a boil. 6 Quickly pour the boiling brown sugar soy sauce mixture into 2 2/3 cups bread flour (350 grams). 7 Stir with chopsticks until large clumps form. 8 Let the dough clumps cool completely, or until just warm to the touch, then add them to the starter dough. 9 Knead the dough until the color and texture are even. This dough can be a bit tricky to knead. The starter is sticky and the scalded dough is firm, so kneading by hand without stopping will take about 15–20 minutes. 10 While waiting for the dough clumps to cool in step 8, prepare the vegetable filling. You can use any vegetables you like. For convenience, I chose cabbage and carrot, and added canned wheat gluten for texture. 11 Wash and roughly chop the vegetables. Add salt equal to 2% of the total vegetable weight and mix well. Let sit for 30 minutes. After resting, squeeze out the excess water. 12 After squeezing, the vegetables will weigh about 600 grams (about 6 cups). Add the drained wheat gluten and seasonings, and mix well. Taste and adjust the seasoning as you like. 13 Divide the kneaded dough from step 9 into 12 pieces (about 2.5 ounces or 72 grams each). 14 Fill each piece with vegetable filling (about 2 ounces or 60 grams per bun, or adjust to your preference). 15 After filling, let the buns rise for about 30 minutes. 16 After proofing, the buns should look smooth and plump. For steamed buns, the second rise time can vary, but as a guideline, start with 30 minutes and continue until the surface is smooth and full. 17 Steam the buns in a steamer with cold water for 25 minutes. After steaming, slightly open the lid and let the steam dissipate for 3 minutes before fully uncovering. Your vegan brown sugar soy sauce vegetable buns are ready. Enjoy! 18 A look at the inside texture and filling. 19 Q: "Brown Sugar Soy Sauce Vegetable Buns," what is the purpose of practice? (If the buns could answer) Brown Sugar Soy Sauce Vegetable Buns: Through practice, I’ve learned that harmony can be found even in contradictions. The sweet and savory blend of brown sugar and soy sauce—don’t worry if it seems hard to combine. Let’s discover how they complement each other! 20 Join me for "Short Practice": 1 Brown sugar soy sauce vegetable buns are a bit more involved, so you'll need to prepare: 1. Dough: starter dough and brown sugar soy sauce scalded dough 2. Vegetable filling I use bread flour out of personal preference, but you can use all-purpose flour if you like. The dough ratio for this recipe is: Flour 100 : Water 54 : Soy Sauce 6 : Yeast 1 : Brown Sugar 16. 1 Brown sugar soy sauce vegetable buns are a bit more involved, so you'll need to prepare: 1. Dough: starter dough and brown sugar soy sauce scalded dough 2. Vegetable filling I use bread flour out of personal preference, but you can use all-purpose flour if you like. The dough ratio for this recipe is: Flour 100 : Water 54 : Soy Sauce 6 : Yeast 1 : Brown Sugar 16. 2 First, make the starter dough. Mix 1 1/2 teaspoons yeast (5 grams), 2/3 cup water (150 grams), and 1 cup bread flour (150 grams) until smooth. Let it ferment for about 3–4 hours. The finished starter should have a light, slightly yeasty aroma and be full of large bubbles. 2 First, make the starter dough. Mix 1 1/2 teaspoons yeast (5 grams), 2/3 cup water (150 grams), and 1 cup bread flour (150 grams) until smooth. Let it ferment for about 3–4 hours. The finished starter should have a light, slightly yeasty aroma and be full of large bubbles. 3 If you're interested in my steamed bun recipes or a simple introduction to scalded dough and starter dough, check out my "Turmeric Steamed Buns (Scalded Dough + Starter Dough)" recipe. Thank you for reading. 3 If you're interested in my steamed bun recipes or a simple introduction to scalded dough and starter dough, check out my "Turmeric Steamed Buns (Scalded Dough + Starter Dough)" recipe. Thank you for reading. 4 Next, prepare the brown sugar soy sauce scalded dough. In a pot, combine the brown sugar, soy sauce, and water. 4 Next, prepare the brown sugar soy sauce scalded dough. In a pot, combine the brown sugar, soy sauce, and water. 5 Bring to a boil. 5 Bring to a boil. 6 Quickly pour the boiling brown sugar soy sauce mixture into 2 2/3 cups bread flour (350 grams). 6 Quickly pour the boiling brown sugar soy sauce mixture into 2 2/3 cups bread flour (350 grams). 7 Stir with chopsticks until large clumps form. 7 Stir with chopsticks until large clumps form. 8 Let the dough clumps cool completely, or until just warm to the touch, then add them to the starter dough. 8 Let the dough clumps cool completely, or until just warm to the touch, then add them to the starter dough. 9 Knead the dough until the color and texture are even. This dough can be a bit tricky to knead. The starter is sticky and the scalded dough is firm, so kneading by hand without stopping will take about 15–20 minutes. 9 Knead the dough until the color and texture are even. This dough can be a bit tricky to knead. The starter is sticky and the scalded dough is firm, so kneading by hand without stopping will take about 15–20 minutes. 10 While waiting for the dough clumps to cool in step 8, prepare the vegetable filling. You can use any vegetables you like. For convenience, I chose cabbage and carrot, and added canned wheat gluten for texture. 10 While waiting for the dough clumps to cool in step 8, prepare the vegetable filling. You can use any vegetables you like. For convenience, I chose cabbage and carrot, and added canned wheat gluten for texture. 11 Wash and roughly chop the vegetables. Add salt equal to 2% of the total vegetable weight and mix well. Let sit for 30 minutes. After resting, squeeze out the excess water. 11 Wash and roughly chop the vegetables. Add salt equal to 2% of the total vegetable weight and mix well. Let sit for 30 minutes. After resting, squeeze out the excess water. 12 After squeezing, the vegetables will weigh about 600 grams (about 6 cups). Add the drained wheat gluten and seasonings, and mix well. Taste and adjust the seasoning as you like. 12 After squeezing, the vegetables will weigh about 600 grams (about 6 cups). Add the drained wheat gluten and seasonings, and mix well. Taste and adjust the seasoning as you like. 13 Divide the kneaded dough from step 9 into 12 pieces (about 2.5 ounces or 72 grams each). 13 Divide the kneaded dough from step 9 into 12 pieces (about 2.5 ounces or 72 grams each). 14 Fill each piece with vegetable filling (about 2 ounces or 60 grams per bun, or adjust to your preference). 14 Fill each piece with vegetable filling (about 2 ounces or 60 grams per bun, or adjust to your preference). 15 After filling, let the buns rise for about 30 minutes. 15 After filling, let the buns rise for about 30 minutes. 16 After proofing, the buns should look smooth and plump. For steamed buns, the second rise time can vary, but as a guideline, start with 30 minutes and continue until the surface is smooth and full. 16 After proofing, the buns should look smooth and plump. For steamed buns, the second rise time can vary, but as a guideline, start with 30 minutes and continue until the surface is smooth and full. 17 Steam the buns in a steamer with cold water for 25 minutes. After steaming, slightly open the lid and let the steam dissipate for 3 minutes before fully uncovering. Your vegan brown sugar soy sauce vegetable buns are ready. Enjoy! 17 Steam the buns in a steamer with cold water for 25 minutes. After steaming, slightly open the lid and let the steam dissipate for 3 minutes before fully uncovering. Your vegan brown sugar soy sauce vegetable buns are ready. Enjoy! 18 A look at the inside texture and filling. 18 A look at the inside texture and filling. 19 Q: "Brown Sugar Soy Sauce Vegetable Buns," what is the purpose of practice? (If the buns could answer) Brown Sugar Soy Sauce Vegetable Buns: Through practice, I’ve learned that harmony can be found even in contradictions. The sweet and savory blend of brown sugar and soy sauce—don’t worry if it seems hard to combine. Let’s discover how they complement each other! 19 Q: "Brown Sugar Soy Sauce Vegetable Buns," what is the purpose of practice? (If the buns could answer) Brown Sugar Soy Sauce Vegetable Buns: Through practice, I’ve learned that harmony can be found even in contradictions. The sweet and savory blend of brown sugar and soy sauce—don’t worry if it seems hard to combine. 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