Vegan Meals

Steamed BBQ ‘pork’ buns/char siu bao (叉烧包), anyone? . Happy Monday, my Insta fri…


Steamed BBQ ‘pork’ buns/char siu bao (叉烧包), anyone?
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)
~ 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
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.
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.
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.
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.
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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