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Steamed BBQ ‘pork’ buns/char siu bao (叉烧包), anyone?
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Happy Monday, my Insta friends?. Sharing my 2nd bao recipe with filling made from jackfruit & mushrooms. A hot steamy bun always bring back some childhood memories.? Same as the last recipe, I used a prepackaged bao flour, available online or at any local Asian grocery store. .
Recipe (Yields 12 baos)
Ingredients:
~ 1 package of bao flour, prepared based on package instruction
~ 4 cans jackfruit in brine (I started off with 2 cans and only yielded 6 fillings, so I doubled up below)
~ 2 king oyster mushrooms, diced
~ 8-10 caps Chinese mushrooms, soaked until soft & diced
~ 3 cloves garlic, minced
~ soy sauce & hoisin sauce
~ oil
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Sauce: Whisk together 1/3 cup hoisin sauce, 1/4 cup soy sauce, 3 tablespoons ketchup, 2.5 tablespoons coconut sugar, 1/2 teaspoon five spice powder in 1.5 cups of hot water until well combined.
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I prepared my jackfruit a day before to save time. Rinse jackfruits and soak in water for 30-45 minutes, drain well. Bake jackfruit at 250F for 1-1.5 hours until jackfruit looks dry, shred into strips using a fork.
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In a heated pan with 3tsp oil, sauté garlic until fragrant, add all mushrooms & season with 1tsp of hoisin sauce & soy sauce. Then, add jackfruit & sauce mixture, cook until all jackfruit absorbs most of the liquid but not dry. Season if needed. Taste should be on the sweet side.
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Prepare 12 3X3 square parchment paper. Make baos per instructions, used almond milk on mine. Fill a heaping 2 tbsp of mixture in the middle, pleat to seal the bao. Place on parchment paper. Repeat until you have all the baos ready. Cover the bao with a partially wet paper towel to avoid dryness while you are working on the dough. Boil water in steamer, steam bao for 20 mins.
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Serve warm. Once cooled, you may freeze bao and re-steam. Let me ☺️ know what you think ?? & have a great #meatlessmonday ?
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