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Steamed Tofu And Vegetable Buns (macrobiotic & Vegan Recipe) Recipe

Steamed Tofu and Vegetable Buns (Macrobiotic & Vegan Recipe) Recipe
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Serving : 6
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Prepare the ingredients before making Steamed Tofu and Vegetable Buns (Macrobiotic & Vegan Recipe) in your home. Then, follow these steps below to serve Steamed Tofu and Vegetable Buns (Macrobiotic & Vegan Recipe) for your family or friends.

Ingredients: Steamed Tofu and Vegetable Buns (Macrobiotic & Vegan Recipe)

  • Manju dough
  • 150 grams ◆Whole wheat flour
  • 150 grams ◆Bread (strong) flour
  • 4 grams ◆Salt
  • 5 grams ◆Dry yeast
  • 15 grams Beet sugar syrup (beet sugar)
  • 180 ml Hot water (warmed to the touch)
  • Ingredients
  • 150 grams Tofu
  • 1/4 Cabbage
  • 2 Dried shiitake mushrooms
  • 50 grams Green onion or scallion
  • 1 piece Ginger
  • 2 tsp Soy sauce
  • 1 tbsp Salt (for cabbage)
  • 1 tsp Sesame oil

How to Make Steamed Tofu and Vegetable Buns (Macrobiotic & Vegan Recipe)

If you have prepared the ingredients needed, now time to start cooking. There are 15 steps you must follow to make Steamed Tofu and Vegetable Buns (Macrobiotic & Vegan Recipe) in your home by yourself.

    Step 1
  • [Making the dough] Combine all ◆ ingredients and mix well.
  • Step 2
  • Dissolve beet sugar syrup in water that's warm to the touch, add the hot water to the flour from Step 1 and knead.
  • Step 3
  • When the dough clumps up into one piece, keep it in a warm place and let it sit for the first proofing.
  • Step 4
  • Finely chop up the cabbage, sprinkle 1 tablespoon of salt and let it sit for 30 minutes.
  • Step 5
  • Strain excess water from the tofu by placing a weight on top of the tofu. (You can also briefly microwave the tofu.) Finely chop up the rest of the ingredients.
  • Step 6
  • After letting the cabbage sit for 30 minutes, there will be some excess water coming out, so drain the excess water using a kitchen towel.
  • Step 7
  • Stir-fry the ingredients in the order of ginger →dried shiitake mushrooms→green onion→tofu→and then cabbage. Season with salt, soy sauce and sesame oil.
  • Step 8
  • Punch down the dough after the proofing and divide it into 6 portions. Let it sit for another 10 minutes.
  • Step 9
  • [Shape] Roll out the dough into a round shape using a rolling pin. Roll out into about a thickness of 5 mm.
  • Step 10
  • Place the ingredients from Step 7 in the middle. Make sure not to put in too much filling, because you will not be able to wrap it.
  • Step 11
  • Stick together the side closest to you and the opposite side.
  • Step 12
  • Then stick both left and right sides of the dough together to the middle.
  • Step 13
  • Fold in the round part of the dough and stick them together to the middle, then the shaping is done! Let the dough sit in a warm place for 30 to 40 minutes for the second proofing.
  • Step 14
  • After proofing, steam in a heated steamer for 15 to 20 minutes. Then you're all done!
  • Step 15
  • It should look like this when it is ready.
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