Heat 1 tbsp of sunflower oil in a wok over a medium heat. Add the tofu and cook for 5 minutes, turning over frequently. Next add the porcini and oyster mushrooms, ginger and garlic and stir fry for a couple of minutes. Absolutely. Feel free to use bread flour instead of all-purpose flour for this recipe. However, do note that bread flour tends to absorb more water than all-purpose flour, so adjust accordingly. Also, bread flour will produce bao buns that are chewier than all-purpose flour. Korean brand all-purpose flour 7. Coat chicken thighs in cornflour and dust off any excess. 8. Dip chicken thighs in the beaten egg and roll in panko bread crumbs. If you wish to have extra an extra crispy outer shell, repeat by dipping in egg and rolling in panko again. 9. Test how hot the oil is in the deep fat fryer by using a pair of disposable wooden chopsticks. Heat a large saucepan with enough vegetable oil to about 2 cm (1 inch) depth. Place the flour into a large bowl or baking tray. Pour the chicken, together with all of the marinade, onto the flour. Use your hands to coat the chicken in the flour. The liquid in the marinade will mix with the flour to form a light batter. Thankfully, this recipe conveniently uses just 3 ingredients: tofu, self-rising flour and oil. Just mix, shape and steam. No yeast. No kneading. No proofing. These pillowy buns have a decadent, chewy bite and lovely density, especially when straight out of the steamer. And unlike the traditional yeasted bread dough, the addition of tofu brings Line a large bamboo steamer (or other steamer) with parchment paper punctured with holes (Note 4). Place 6 to 8 buns on paper, cover with steamer lid. Pour about 4 cm / 1 1/2 inches in a wok / pot (steamer should not touch water) and bring to rapid simmer over medium high. Place steamer in wok, then cook for 12 minutes. Bao Buns (pronounced “bow”), but also known as a ‘steamed buns’ or ‘baozi’ 包子, are a delicious, warm, fluffy treat of stuffing wrapped inside a sweet, white dough. Made with a mix of flour, yeast, sugar, baking powder, milk and oil, the bao is a tad sweeter than its closely related cousin, the dumpling. It is a type of filled Place the steaming rack over the warm water and leave to proof for 20 minutes. Turn on to high heat and once the water has come to a boil, steam the buns for 15 minutes. Turn off the heat and leave to rest for 5 minutes before opening the lid. After 5 minutes have elapsed, crack open the lid to let the steam escape. GEca.