sheercookery

Coco Pao or Buchi Dough

In Bake, Bread, Dessert, Dimsum, Gluten-free, Oven on September 5, 2015 at 5:30 am

Having an autoimmune disease is tricky business. Apart from the chronic pain and fatigue that come with MS, food containing dairy, gluten, soy and yeast are not allowed. I miss real bread, but that has yeast, so that’s out of the question. I was looking for something that would give me a similar dough lift yeast has (because, let’s face it—there’s no way in heck I’m ever going to enjoy the good old yeasty rolls again). Here’s a play on the old pâte à choux recipe.
 

  Nice and crunchy on the outside, soft and hollow on the inside.

Nice and crunchy on the outside, soft and hollow on the inside.

 
Whisk together in a heavy-bottom pan over low heat:

  • 1 cup coconut cream (full fat)
  • ¼ cup water
  • ⅛ teaspoon salt
  • ½ cup sunflower or safflower oil
  •   

    Fantastic texture—eat it plain or with a filling of your choice

    Fantastic texture—eat it plain or with a filling of your choice

    When the liquid starts to slightly bubble, turn off the fire and pour in 2 cups cassava flour in one swoop. Mix till smooth. This will require some muscle power, so brace yourself. Of course, if you have a standing mixer, you can use that, too.

    Gluten-free Pao

    Gluten-free Pao

    When the dough resembles a thicker version of the slime from Sigourney Weaver’s “Alien”, add eggs (1 whole egg and 1 egg white whisked together), and 2 tablespoons of Tofutti™ Ricotta.

    I filled this with homemade hazelnut spread.

    I filled this with homemade hazelnut spread.

    Mix till everything is well incorporated. Using an ice cream scoop, place the paos on a lined cookie tin, and bake in a preheated oven at 200ºC for 25 to 30 minutes, or until it browns and doubles in size.

    You can roll it in sesame seeds before baking. I didn't do that because I forgot.

    You can roll it in sesame seeds before baking. I didn’t do that because I forgot.

    Because it’s a dough puff, you can use it to make gluten-free buchi. Pick a filling of your choice. I picked my homemade hazelnut spread that uses no refined sugar and tastes like the center of a Ferrero Rocher™ (man, I have good memories of that product). Get a small scoop of your cassava dough, press the middle with your thumb, add a teaspoon of filling, then seal and roll into a ball before placing them on a lined cookie tin, and baking them in a preheated oven at 200ºC for 25 to 30 minutes, or until they brown and double in size.

     

    Gluten-free Hazelnut Buchi—yum!

    Gluten-free Hazelnut Buchi—yum!

     
    Next time, I’m using cooked tuna with veggies or some other savory filling.

    Next time, I’m using cooked tuna with veggies or some other savory filling.

     

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