1 3/4 cups hot water
3 tablespoon sugar
2 tablespoon shortening or oil
6 cups all-purpose (plain) flour
2 tablespoon baking powder
1/2 teaspoon salt
Add vegan sugar and shortening to hot water, stir til sugar is dissolved, and allow to cool until barely warm.
Sift remaining dry ingredients into a large mixing bowl, and gradually stir in vegan sugar mixture. Mix well and gradually draw dough together with your hands. It should be soft, but not sticky.
On a floured board, knead dough about 5-8 minutes, or til smooth and elastic. Return to bowl, cover with damp cloth and let rise at least 1 hour.
Sweet Red Bean Paste Filling:
(sweet red bean paste can be bought in the store, and used straight from the can for filling, but this is how to make it from scratch).
Ingredients (use vegan versions):
1 1/2 cups red beans, washe'd well 4 cups water 1/2 cup shortening 1 cup sugar
Place the beans and water in a saucepan, cover, bring to boil over medium high heat. Reduce heat to medium-low and cook for 1 1/2 hours, or til beans are very soft.
Strain the water from the beans, and blend them into a puree in a blender or food processor.
Press the puree through a sieve, discarding the skins, which will be left in the sieve.
Place the puree in several layers of cheesecloth, and gently squeeze to remove excess moisture.
Place the thickened puree back into the saucepan, together with the vegan sugar and vegetable shortening, and heat over low heat, stirring until it becomes a thick paste. Stir and scrape vigourously so that it does not stick to the bottom.
Remove from heat and let cool before filling buns.