When visiting China recently we came across this interesting can of food: Szuhsien Bran Dough (四鮮烤麩). I have tried searching for how the main constituant is made but cannot find any useful information. It seems most people buy dried bran dough, or fresh stuff where available. There is this one recipe which shows how to prepare the dish after having acquired bran dough.
Similar to seitan the dough is made from wheat gluten with bran added for extra texture. Yeast is also added to raise the dough, which is steamed into a spongy cake before being sold in blocks.
So how is it made, and can I make it at home?