Sticky Braised Jackfruit Bao

avantgardevegan.com

atlas vantablack

subheading: Bao:

4 & ¼ cups/510g All Purpose/Plain Flour

2 tbs Caster Sugar

Pinch Sea Salt

1 tsp Baking Powder

1 & ½ tsp Active Dried Yeast

1 cup/250ml Luke Warm Water

½ cup/125ml Luke Warm Non Dairy Milk

subheading: Sticky Jackfruit Filling:

½ cup Dried Mushrooms, soaked in 1 & ½ cup/375ml Hot Water

¾ cup/180ml tbs Reduced Salt Soy Sauce

½ cup Hoisin Sauce

6 cloves Garlic, finely chopped

1 Onion, finely chopped

Thumb-sized Piece Ginger, finely chopped

1 Cinnamon Stick

4 tbs Maple Syrup

¼ cup/60ml Rice Wine Vinegar

1 tbs Sesame Oil

1 Red Chilli or leave out if you don’t like too much spice

1 tbs Gochujang (Korean Red Pepper Paste - you can replace with an additional fresh red chilli)

subheading: Jackfruit:

1 tbs Sesame Oil

1 tsp Sea Salt

1 tbs Chinese 5 Spice

2 cans Canned Young Jackfruit, drained then, liquid squeezed out using a kitchen towel (see tutorial here)

3 Heaped tbs All Purpose/Plain Flour

subheading: Serve with:

Finely sliced Cucumber

Finely sliced Red Chilli

Fresh Coriander

Sesame Seeds

Finely sliced Spring Onions

Directions at avantgardevegan.com

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