Vegan Char Siu Bao 素食叉烧包

Print

Vegan Char Siu Bao 素食叉烧包

Calling all my BAO buddies!

  • Author: Sandy Tang
  • Prep Time: 40 minutes
  • Cook Time: 15 minutes
  • Total Time: 55 minutes
  • Yield: 14 buns
  • Category: Bao
  • Method: Steam
  • Cuisine: Chinese
  • Diet: Vegan

Ingredients

BAO DOUGH:

  • ·       300g All purpose flour
  • ·       20g Caster sugar (optional)
  • ·       6g Instant yeast
  • ·       200ml Warm (35°C) water (subject to consistency)

CHAR SIU JACKFRUIT FILLINGS:

  • ·       2 x 200g Shredded jackfruit
  • ·       1 White onion, diced
  • ·       3 tbsp Vegan oyster sauce
  • ·       1 tbsp Five spice powder
  • ·       1 tbsp Honey (subject to consistency)

Instructions

To make the dough:

  1. Dissolve the instant yeast and sugar in a mixing bowl with warm water. Mix well then add flour
  2. Knead well with your hands or a stand mixer for a good 10-15 minutes. Leave it aside for 30 minutes until gluten is developed. (So when you poke the dough, the mark will disappear and return to its shape)
  3. Knead for 5 minutes. Cover with a wet towel and let it proof for 90 – 120 minutes, until the dough has double its size.
  4. Dust your working surface with flour. Place the dough on the surface and starts knocking back the dough to release air pockets.
  5. Divide the dough into 14 portions.

To make the filling:

  1. Sweat the onion for 5 minutes, then add the shredded jackfruit. Stir for another 5 minutes to get rid of the moisture.
  2. Add five spice powder, vegan oyster sauce, then stir for another 2 minutes.
  3. Last reduce hear, add honey and mix well.
  4. Let it cool to room temperature.

Wrapping Time!

  1. Roll each dough portion into a ball, then roll it out into a flat circle about the size of your palm (5 inch).
  2. Place 2 tbsp of the jackfruit fillings in the center of the wrapper (while you are holding the wrapper with the other hand).
  3. Pleat the buns until the top is closed. (Check out my instagram video for instruction if you struggle to pleat the top!)
  4. Place each bun on a parchment paper square.
  5. Let the buns to proof for another 10 minutes before steaming. (I’m using a bamboo steaming basket with a pot of boiling water underneath)
  6. Serve it HOT! (You can freeze them after steamed, and re-steamed them the next time)

Keywords: bao, vegan, char siu bao,

Leave a Reply

Your email address will not be published. Required fields are marked *