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Please take the time to read this, it will make your ordering experience more fun!

Choosing "one time only" tells the system a couple of things:
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- If your delivery date has already passed this week, or your cut-off time for editing orders has passed, then choosing this option will add the item to your recurring order. The item will show up on your next week order, and then be dropped automatically from the recurring items you'd like to receive.
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- If you do not have a current week order, or your order date or cut-off time has already passed, it simply adds it to your recurring order to be generated the next week (depending on if next week is the first order for you of the month), and will remain in your recurring order until you take it out.

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Shop > Week 25: Jackfruit Bao Buns

Week 25: Jackfruit Bao Buns

Bao Buns- Jeeca Uy

Makes [12 Buns]

180g (3/4 cup) nondairy milk

15g (1 TBSP) sugar

1 tsp yeast

15ml (1 TBSP) grapeseed oil

1/4 tsp salt

8g (1 TBSP) cornstarch

275g (2.25 cups) all-purpose flour

**can also be kneaded by hand for 8 to 10 minutes if you don't have a stand mixer.

In the base of a stand mixer stir together warmed milk (110 degrees) sugar and yeast. Let sit for 5-10 minutes until it foams up. Add your oil and stir. Next, add your salt, cornstarch, and lastly your flour. Knead with your dough hook attachment on speed 2 or 3 for about 5-6 minutes until it no longer sticks to the side of the bowl.

Cover with a damp towel and let rest for one hour or until doubled in size.

While the dough is doubling I like to get everything measured for the rest of the recipe because once the buns start proofing the 2nd time things move quickly!

Prepare your garnishes and keep them in the fridge until ready to serve:

Garnishes:

spring onion (greens thinly sliced into matchsticks and the bulb reserved for the marinade)

turnips (thinly sliced into matchsticks)

cilantro (roughly chopped)

sesame seeds

When you have about 30 minutes left on your proof work on your marinade:

Jackruit marinade (Avant Garde Vegan)

1/2 cup dried mushrooms soaked in 1.5 cups hot water (reserve this liquid for the sauce!)

3/4 cups soy sauce

1/2 cup hoisin

6 cloves of garlic finely chopped

1 onion, finely chopped

1" ginger, minced

1 cinnamon stick

4 TBSP maple syrup

1/4 cup apple cider vinegar

1 TBSP Sesame Oil

1 TBSP Gochujang

Add the soy sauce, hoisin, garlic, onion, ginger, rehydrated mushrooms (with the 1.5 cups of soaking water!), vinegar, gochujang, cinnamon stick, maple syrup, and sesame oil to a medium saucepan. Place the pan over low heat for 20 minutes, stirring every few minutes.

Start rolling your bao buns while the sauce simmers.

Once the dough has doubled, transfer to a lightly floured surface. Put your finger in the center of the dough and create a hole. Slowly pinch and stretch the sides until you get a ring about 10" in diameter.

Slice the ring into 12 pieces (each will weigh about 50g).

Set the pieces of dough aside and cover with the damp towel while you work on each bun.

Line the steamer with parchment paper.

Roll the dough into a ball and then use a rolling pin to flatten it into an oval about 5" long.

Brush the dough with oil (this is imperative to prevent sticking!) and fold in half.

Put the bun in the bamboo steamer and repeat until the steamer is full (should be 4 to 5 buns) and then cover and let rest for 20 minutes.

While your dough does the 2nd rest:

Roasted Jackfruit Mixture
1 TBSP Sesame Oil
1 tsp sea salt
1 TBSP garam masala
2 cans of jackfruit drained, and liquid squeezed out using a kitchen towel.
1/4 cup all-purpose flour

Place a nonstick skillet over medium heat with the sesame oil. When the pan is hot add the jackfruit and saute for 4 minutes before adding the garam masala.

Keep stirring the jackfruit so it gets pan-roasted without burning. Turn the heat to low and stir in the flour until incorporated.

Add the jackfruit to the soy sauce mixture that's been simmering and turn the heat to the lowest setting letting the jackfruit cook in the glaze for 10 minutes while the buns are steaming.

***Heat a skillet over high heat (or just add water to your dirty jackfruit skillet because you're gonna need help deglazing that pan anyway) and add enough water that it touches the bottom edge of the steamer but does not reach the parchment paper.

Place the steamer on the pan. When the water comes to a boil lower the heat to medium, cover, and steam for 8 minutes. Turn off the heat and let them steam for another 10 minutes before removing the steamer from the pan.

Transfer the cooked buns to a tray and cover them with a dry towel so they don't dry out.

Repeat with the remaining buns while you enjoy the first round.

To plate:

Buns >> Jackfruit >> Garnishes >> YUM

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