Vegan Steamed Buns without Yeast

• 180 grams Cake flour
• 30 grams Bread (strong) flour
• 1 tbsp Beet sugar
• 1 tbsp Baking powder
• 150 ml Lukewarm water
• 1 tbsp Sesame oil
• 2 3 slices Freeze-dried tofu
• 3 leaves Cabbage
• 3 Fresh shiitake mushrooms
• 1 piece Ginger
• 1 level tablespoon White miso
• 2 tbsp Mirin
• 2 tbsp Sake
• 1 tsp Beet sugar

1. Make the dough:
2. Add the ingredients marked with into a bowl and mix together with a whisk.
3. Add some warm water (around 40C) to the bowl a little at a time and knead the dough until it becomes the consistency of an earlobe.
4. Add the sesame oil and knead once more.
5. Wrap in cling film and leave to rest for 30 minutes.
6. Make the filling:
7. Mix together the ingredients marked with .
8. Without re-soaking the freeze-dried tofu, break it up into little pieces (as if it had been finely chopped).
9. Don't worry if there are lots of crumbs.
10. Finely chop the cabbage and shiitake mushrooms.
11. Add some sesame oil (not listed in ingredients) to a frying pan and stir-fry the ginger until fragrant.
12. Stir fry the ingredients from Step 8 and once cooked, add the tofu and mixed ingredients.
13. Cook through.
14. Gently stretch out the dough and stuff with filling.
15. Line the buns up in a steamer lined with parchment paper and steam on medium heat for 15-20 minutes.

flour, bread, sugar, baking powder, water, sesame oil, cabbage, shiitake mushrooms, ginger, white miso, mirin, sake, sugar

Taken from cookpad.com/us/recipes/168905-vegan-steamed-buns-without-yeast (may not work)