Welcome back my foodie friends to part III of this exciting series called, ‘Baoyond Obsessed’!!!!!!
Last week we had a sweet one! Baoutiful chai bao buns, I’m reminiscing to how warm, gooey and soft they were URGH! Therefore, I wasn’t surprised that it was scored an 8 out of 10 because they were GOOD!
Silly me thinking we couldn’t beat that this week, well I was proven wrong. These loaded vegan baozi quorndogs was bursting with flavour! The juicy sweet, sour and cheesy toppings were refreshing paired on top of the fluffy baozi dough, that hugged a meaty Quorn sausage core. Just guess what it was scored?… A whopping 9.5/10!
So here they are! Tasty vegan baozi quorndogs!
And hope you enjoy it!
(Cooking Time: 2 hours 30 mins)
- 370g plain flour
- Extra plain flour for kneading
- 1 teaspoon of baking powder
- 1 1/2 teaspoon of instant dry yeast
- 2 tablespoons of white sugar
- 2 tablespoons of veg oil or corn oil
- A pinch of salt
- 100 ml of warm water
- 100 ml of the milk of your choice
- Egg wash (one egg & a tablespoon of milk)
- Black & white sesame seeds
- Grated cheese of your choice
- Sliced red onion
- Sliced red chilli pepper
- Sliced jalapeño peppers
- Sliced pickled onion
- Sliced spring onions
- Chopped chives
- Squeezy mustard
- Firstly, prepare the Baozi dough by adding salt, flour, baking powder, sugar, and yeast to a large bowl and make a small well for the wet ingredients. Please do not put the salt on top of the yeast as it can deactivate it.
- In a separate bowl, mix the wet ingredients, the oil, milk and water and slowly pour it into the well of dry ingredients. Mix it all in until you have a moist dough.
- Add a generous amount of flour to a clean surface and begin to knead the dough. Be sure to add enough flour so that the dough is soft but not sticky or wet.
- Knead the dough for 7 minutes, take breaks if you must because it can get tiring!
- Place the dough into a bowl and cover it with a tea towel and keep it in a warm environment for an hour or until it has doubled in size.
- When the hour is up. Take all the dough out of the bowl and knead on a lightly floured surface, for another 7 minutes.
- Then, roll the dough into a thick log and divide it into 7 or 8 equal pieces.
- Take a bit at a time and repeatedly stretch and roll the baozi dough into a long thin log. While you are doing this step, keep the other pieces under a clean tea towel to avoid them drying out, or in a bowl covered in clingfilm.
- Individually, wrap a log of dough tightly but, carefully around an uncooked Quorn sausage, as they are fragile.
- When the Quorn sausages are in baozi dough, Cover them in a tea towel and let them proof for 5 minutes.
- In the meantime, assemble a bamboo steamer or a regular steamer with hot water and parchment paper ready for steaming.
- Preheat the oven to low on grill settings.
- Once the 5 minutes are up, steam the baozi Quorn dogs. At least four at a time depending on how big the quorndogs and steamer is.
- Steam for 6 minutes.
- Meanwhile, prepare the egg wash.
- When the baozi quorndogs has done steaming. Lightly brush them in egg wash and sprinkle a few black and white sesame seeds on top.
- Broil the quorndogs in the oven for 4-5 minutes.
- Remove the quorndogs from the oven when they are golden brown and immediately sprinkle a handful of grated cheese on top to melt.
- Drizzle a generous amount of ketchup, mayo and mustard, then load those bad boys to your liking with the ingredients listed above.
- Insert a short bamboo skewer in each quorndog or slice the quorndog at each indentation and poke a cocktail stick into each piece onto a fancy plate.
And it’s complete!
These bao quorndogs are so versatile! And they are yum with or without toppings so you could eat it as a breakfast, brunch or at a BBQ with family and friends. Even as an on the go snack!
Thank you for tuning in to another segment of the “Baoyond Obsessed” series. I am so ready for part IV! And I hope you are too!
Till then, have a fantastic week!
Lots of Love!
Shanice Harris x