Spelt steamed buns with hoisin aubergine are soft, lightly nutty folded buns filled with sticky roasted aubergine. White spelt flour makes the dough tender, and a 12-minute steam keeps the crumb pale.
The aubergine roasts at 220 C / 425 F while the dough proofs. The edges brown, the centers turn soft, and the hoisin glaze stays sticky.
The method stays simple. You need a bowl, a sheet pan, a skillet and a steamer. Total time is under 2 hours, and most of it is waiting.
You can steam the buns up to 3 days ahead and reheat them in 5 minutes. That suits a family dinner or a casual gathering.
Why You’ll Love This Recipe
- Spelt dough stays soft and lightly nutty after steaming
- Aubergine roasts while the dough proofs, so no time is lost
- Steamed buns reheat in 5 minutes or freeze for 2 months
- The filling uses pantry sauces and just two aubergines
Ingredient Notes
- white spelt flour: Use white (light) spelt for a soft, pale bun. Whole spelt gives a denser bun and needs 1 to 2 tsp more water. Spelt absorbs less water than wheat flour, so measure by weight.
- aubergine: Choose firm, glossy aubergines (eggplants) of about 300 g each. Thick-sliced king oyster mushrooms work as a substitute.
- hoisin sauce: Brands vary in sweetness and salt, so taste the glaze before tossing. Add 1 tsp extra rice vinegar if it reads too sweet.
- baking powder: A small amount keeps the buns light, since spelt gluten is weaker than wheat gluten. Use an aluminum-free brand if you notice a metallic taste.
- rice vinegar: It brightens the sweet glaze. Apple cider vinegar or lime juice can replace it at the same amount.
Soft Spelt Steamed Buns with Sticky Hoisin Aubergine
Description
Folded white spelt buns steam in 12 minutes around hoisin aubergine that roasts at 220 C / 425 F first, so the filling stays sticky and the crumb stays soft.
Ingredients
Spelt buns
Hoisin aubergine
To fill
Instructions
- Whisk 300 g white spelt flour, 1 tsp instant yeast, 1 tsp baking powder, 1 tbsp sugar and 1/2 tsp fine salt in a 3-quart / 2.8 L mixing bowl. Add 165 ml warm water (about 35 C / 95 F) and 1 tbsp oil, and stir into a shaggy dough.
- Knead on a lightly floured counter for 8 minutes, until the dough is smooth and slightly tacky. Return it to the bowl, cover, and rest for 60 minutes at room temperature, until puffy and about 1.5 times its size.
- While the dough rests, heat the oven to 220 C / 425 F. Toss the aubergine cubes with 2 tbsp oil and 1/4 tsp salt, then spread them in a single layer on a 33 x 46 cm / 13 x 18 inch sheet pan. Roast for 25 minutes, turning once at 12 minutes, until the edges are golden and the centers are soft.
- Divide the risen dough into 8 pieces of about 62 g each. Roll each into an oval about 12 x 8 cm / 5 x 3 inches, brush lightly with the remaining 1 tbsp oil, and fold in half. Set each bun on a 10 cm / 4-inch square of parchment, cover loosely, and proof for 20 minutes. Start steaming at 20 minutes even if the buns look slightly underproofed, because overproofed spelt dough sags and wrinkles in the steam.
- While the buns proof, whisk 4 tbsp hoisin, 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp toasted sesame oil, 2 minced garlic cloves, 1 tsp grated ginger and 2 tbsp water in a 26 cm / 10-inch nonstick skillet. Warm over medium heat for 1 minute, add the roasted aubergine, and toss for 2 to 3 minutes, until the glaze is sticky and coats each cube.
- Bring about 3 cm / 1 inch of water to a boil in a 28 cm / 11-inch wok or wide pot. Set a 26 cm / 10-inch two-tier bamboo steamer over it, with 4 buns on each tier and 3 cm between them. Cover and steam over medium-high heat for 10 minutes, then turn off the heat and keep the lid on for 2 minutes.
- Open each bun gently and fill with about 3 tablespoons of hoisin aubergine. Top with cucumber slices, spring onion and sesame seeds. Serve within 10 minutes.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 313kcal
- % Daily Value *
- Total Fat 18g28%
- Saturated Fat 2g10%
- Sodium 1050mg44%
- Potassium 560mg16%
- Total Carbohydrate 76g26%
- Dietary Fiber 8g32%
- Sugars 14g
- Protein 14g29%
- Vitamin A 100 IU
- Vitamin C 4 mg
- Calcium 70 mg
- Iron 3 mg
- Vitamin E 2 mg
- Vitamin K 10 mcg
- Thiamin 0.3 mg
- Riboflavin 0.1 mg
- Niacin 4 mg
- Vitamin B6 0.3 mg
- Folate 40 mcg
- Phosphorus 200 mg
- Magnesium 50 mg
- Zinc 1.5 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Roast the aubergine during the first proof, so it adds no extra time to the timeline.
- Start steaming at the 20-minute mark of the second proof, even if the buns look slightly underproofed.
- Taste the glaze before tossing, since hoisin brands vary in saltiness.
- Check the hoisin label to confirm it is vegan.
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