Jackfruit Hoisin Bao Buns

High in protein, young jackfruit is a great alternative to meat as it resembles the pulled texture of pork or chicken when cooked correctly. Combining the jackfruit with the hoisin mixture and cooking it for a long period in a Miele Gourmet Warming Drawer will ensure it is wonderfully sticky, perfect for filling the freshly preapred and fluffy bao buns

Ingredients

Serves 6-8

For the buns

270g plain flour

2 tsp dried yeast

1 tsp salt

2 tsp sugar

150ml lukewarm water

For the filling

1 can of jackfruit (400g)

2 small spring onions, sliced diagonally

½ red chilli, finely chopped

10g fresh ginger, grated

2 garlic cloves, finely chopped

1 tbsp tamari soy sauce

1 tbsp rice vinegar

2 tbsp hoisin sauce

2 tsp brown sugar

1 tbsp maple syrup

2 tbsp vegetable oil, for frying

Optional garnishes

1 red chilli, thinly sliced

¼ cucumber, thinly sliced

¼ red cabbage, shredded finely

10g roasted peanuts, crushed or chopped

1 spring onion, sliced diagonally

A bunch of fresh coriander

For the filling

  1. In a small bowl, mix together the tamari, rice vinegar, hoisin sauce and maple syrup to make the sauce.
  2. Drain the jackfruit and place in a large frying pan with vegetable oil and gently heat through for a minute. Add the spring onions, chilli, ginger, garlic and brown sugar, gently cook until caramelised.
  3. Add the contents of the frying pan to the sauce and combine well.
  4. Place the bowl into the Miele Gourmet Warming Drawer, programmed to the cooking function at 85⁰C and allow to cook through for four hours.

For the buns

  1. In a large mixing bowl combine the plain flour, dried yeast, sugar and salt. Add the lukewarm water and combine until a dough is formed. Once the dough is formed, knead for 10 minutes or until smooth. When smooth, place in a lightly greased bowl, cover with a damp tea towel and leave in a warm place for 1-2 hours or until doubled in size.
  2. While the dough is proving prepare eight 5cm by 2cm squares of baking paper (this will prevent the two halves of the buns sticking together during the third prove/steaming).
  3. When the dough has doubled in size, tip it out onto a lightly floured surface and press the air out using your fingertips. Divide the dough into eight equal pieces and roll into balls. Place the balls onto a tray, cover with a damp towel and leave to prove for 30 minutes.
  4. After the second prove, use a rolling pin to roll the balls out into ½ cm thick ovals. Fold each oval in half and insert the square of baking paper between the two halves.
  5. Place the buns on a shallow perforated Miele Steam Tray lined with baking powder, cover with a damp tea towel and leave to prove for another 30 minutes.
  6. Place the buns into the Miele Steam Oven and steam for 10 minutes at 100⁰C.

To serve

  1. Fill each bun with the pulled jackfruit and optional garnishes to suit your taste. Top with crushed peanuts to finish.

About the Author

Every member of the Miele Team is a passionate home economist and an expert in their field, striving to provide cooking inspiration and knowledgeable product advice.

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