For the buns:
300g plain flour
2 tsp instant active yeast
20ml vegetable oil
1 tsp fine sea salt
For the filling
2 (200g) packs Bonsan Organic Smoky Barbecue Shredded Jackfruit
2 tbsp vegetable oil, for frying (I used peanut oil)
1 heaped tsp Chinese five spice
Bonsan Organic Garlic Aioli
Sliced fresh chilli
Bonsan Organic Hot & Fiery Chilli Sauce
Red cabbage, shredded finely
Roasted (unsalted) peanuts, crushed or chopped
spring onion, sliced finely
Fresh coriander leaves
1.To make the bao buns, combine flour, instant yeast, sugar and salt in a mixing bowl. Add about 120ml warm water and 1½ tbsp of oil.
2. Once combined roughly with a wooden spoon, start combining the dough with your hands. Add more water gradually, tablespoon at a time (approx. 2-3 tablespoons) until you have a dough that is not too dry or not too sticky.
3. Knead the dough for 10 minutes with your hands until elastic and smooth. Form the dough into a ball and rub a small amount of oil on the dough’s surface to prevent drying. Place in a clean bowl covered with a kitchen towel and place it somewhere warm (but not too warm, sticking it too close to a fireplace is a bad idea, for example) for 1-2 hrs or until it doubles in size.
4. Cut two circles (if you have a two tier bamboo steamer) of baking paper to line the steamer with. Make a lot of small holes in the circles so that the steam can get through. You can use a hole punch for this or fold each circle in half 3 times and cut small circles out along the folded edges with a pair of scissors. Prepare eight 5cm squares of baking paper and insert into the buns to prevent the two halves from sticking to each other.
5. After the dough has doubled in size, tip it out onto a lightly floured surface and press the air out with your fingertips. Divide the dough into 8 equal pieces and form small balls.
6. Place the balls on a lightly floured surface, cover with a kitchen towel and leave for another 30 min.
7. Using a rolling pin, roll the balls out into ½ cm thick oval shapes. Fold each shape in half and insert a square of baking paper between the two halves. Alternatively you could also oil the buns before folding in half.
8. Line your bamboo steamer with paper circles and place folded up buns inside and prove for another 30 min.
9. Half fill a pot (which the steamer can comfortably sit on) with water and place the steamer with the buns on top. Set the heat to medium-high and let the water come to a simmer. Once you can hear the water simmering vigorously, time 10 mins.
10. After the time is up, take the pot and steamer off the heat and rest the buns for another 5 minutes. After 5 minutes, lift the lid off and remove the buns gently.
11. Heat up 2 tbsp of oil in a medium size pan. Mix in Chinese five spice and fry gently for one minute. Add in the Smoky Barbecue Shredded Jackfruit and stir to allow it to warm up.
12. Fill each bun with pulled jackfruit, red cabbage, herbs, fresh sliced chillies, Hot and Fiery Chilli Sauce, Garlic Aioli, crushed peanuts and coriander leaves.
13. Serve immediately and enjoy!