500g high grade flour, 300ml 30c water, salt 5g Mix, wait 40 mins Mix 1-2 mins wait 2 hours Mix 2 mins again Add water and rub soak overnight 5g Yeast with 1tsp sugar 20ml water in flour raise for 90 mins Steam 20 mins
This recipe and directions worked really well. I used a 26 cm expandable ring cake pan (whatever they are called). I used a reusable baking foil on two pans and none on one pan. They all came out fine. I would skip the paper/foil next time, as it is just one more thing to clean. I also used an extra large soup pot for the boiling water, flipped a steamer basket upside down, and put the dough filled cake pan on top of the steamer basket. Because the pot was so big, I didn't end up needing to vent the pot. No problems. Each pan come out beautifully after steaming for about 20 minutes. (Take care when removing the pans from the pot. It was hard to do with my setup and I burned my hand. 🙄) In case anyone is curious, you can skip the beginning steps and make a gluten dough with store bought gluten powder. I added about 20% all-purpose white flour to the gluten, spices and salt (don't overdo the salt!!). I made far, far too much dough, so I had to actually multiply the recipe by 8 😳. ooops! It all worked out beautifully though, and now I have three cakes of seitan/kao fu!! YUM!! Thanks so much to Rosalina for sharing this very clear recipe!! Now, off to make waaaaay too much Shanghai KaoFu!!! Happy Cooking, everyone! 😊
Oh, thank you so much!!! I have been trying to figure out how to make Kao fu from scratch. The texture is so different to regular seitan. Braised kao fu is one of my favourite dishes from time in Shanghai, and I am really looking forward to making it! Thank you so much for sharing this recipe with us!!🥰
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