Steamed Hoisin Seitan Buns

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== Ingredients ==
=== Dough ===
* ⅓ cup warm water
* 2¼ tsp (1 pkg) dry active yeast
* ½ tsp sugar
* 2½ cups unbleached all purpose flour
* 2½ cups cake flour
* 4 tbsp sugar
* 2 tbsp margarine, melted
* ½ cup soy milk
* ¾ cup water
* 16 squares of parchment paper
=== Filling ===
* 8 oz prepared seitan, any style, drained and coarsely chopped (you may use medium-firm tofu in this recipe instead of seitan)
* 1 tbsp vegetable oil
* ½ tsp sesame oil
* ½ tsp salt
* ½ tsp sugar
* 1 tsp soy sauce
* 1 tbsp hoisin sauce
* 2 tbsp water
* 1 tsp tapioca starch or corn starch
== Directions ==
=== Dough ===
# In a 1 cup (250 ml) measuring cup, blend the water, yeast and sugar and let stand in a warm place until it foams up to the 1 cup mark, about 20 minutes.
# In a large mixing bowl combine the flours, sugar, and salt until well mixed.
# Add the melted margarine, yeast mixture, soy milk and water and knead until it becomes a soft, pliable dough.
# Place this in an oiled bowl and cover with a damp cloth.
# Let rise for 3 hours in a warm spot that is free of drafts.
=== Filling ===
# Heat a large skillet or wok, and add the oil.
# Toss in the chopped seitan and cook for a minute or two.
# Add all the remaining ingredients except the last measurement of water and starch.
# Bring the seitan and sauce to a boil.
# In a small dish blend the last amount of water with the starch until it has no lumps.
# Add this to the seitan and sauce mixture and cook for one or two minutes until it has thickened.
# Remove from heat and allow to cool.
=== Assemble the buns ===
# After the dough has risen, remove it from the bowl and knead it three or four times.
# Break it up into 8 equally sized pieces.
# Working quickly, flatten each piece of dough out until it is about a handspan in diameter.
# Scoop a generous, heaping tbsp of the prepared filling into the center, then bring the edges of the dough circle up over it, and pinch it all tightly closed.
# Place the bun on one square of parchment and arrange on a cookie sheet or other large platter.
# Repeat these steps until all 8 buns are filled.
# Cover the buns with a damp cloth and let rise in a warm spot for about 20 minutes, then steam in a vegetable steamer or bamboo steamer for 25 minutes.
# At this point the buns can be eaten, or cooled and stored in an airtight container in the fridge for freezer for later re-steaming (just until hot) and consumption.
Category:Cake flour Recipes
Category:Firm tofu Recipes
Category:Lactose-free Recipes
Category:Seitan Recipes
Category:Sesame oil Recipes
Category:Soy milk Recipes
Category:Tapioca starch Recipes
Category:Vegetarian Recipes