Possible fatty seitan recipe

??g mustard powder
??ml rich, not too acidic wine or flat beer (e.g. shaoxing wine)
??ml vinegar (e.g. chinese dark vinegar)
??g molasses
?? eggs
??g hard fat (e.g. vegetable shortening)
Salt, spices and other dry flavourings(depending on desired result)
??g wheat gluten
??g other flour? (e.g. chickpea)

Mix mustard powder and molasses into a paste
Add wine to this mixture
Leave mixture to rest for 10 minutes
Add the vinegar to the mustard mixture
Add eggs to food processor, process thoroughly
Add mustard mixture to the eggs and process thoroughly
Heat the fat only just enough to melt it, if it’s too hot it might start to cook the egg yolks
Drop by drop, add the melted fat until the mixture starts to thicken (approx 1/4 of the amount of fat), blending constantly
Once the mixture starts to thicken, you can be less careful. Pour the rest of the fat in slowly, blending constantly.
Add wheat gluten, salt and dry flavourings. Combine with a spoon.
Knead into a smooth dough
Leave to rest in the fridge for minimum 20 minutes
Bring 2cm of water to a boil in a saucepan with lid
Cut the seitan into pieces, and place it on a colander in the saucepan
Replace the lid and steam for 20 minutes
Take the seitan out and leave it to rest for minimum 19 minutes