 Breadcrumbs

  



   ![Jackfruit Hoisin Buns](/sites/sheerluxe/files/styles/max_800x800/public/articles/2020/09/jackfruit-hoisin-buns-thumb.jpg?itok=BpGAHbQU)

  

 

 



 

 

  07 September 2020  

#  Jackfruit Hoisin Buns  


High in protein, young jackfruit is a great alternative to meat as it resembles the pulled texture of pork or chicken when cooked correctly. Combining the jackfruit with the hoisin mixture and cooking it for a long period in a Miele Gourmet Warming Drawer will ensure it is wonderfully sticky, perfect for filling the freshly prepared and fluffy bao buns.  


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 ![](/sites/sheerluxe/files/styles/max_800x800/public/articles/2020/09/jackfruit-buns.jpg?itok=7bG7mIBX)

 

 

 Miele Der Kern 

 



 

 

 

 

Serves

 Serves 6-8 

 



Difficulty

 Intermediate 

 



Total Time

 3 Hours  2 hours proving  

 



Meal Type

 Mains 

 



 

 

Ingredients

 For the buns  


   270g of plain flour  

   2 tsp of dried yeast  

   1 tsp of salt  

   2 tsp of sugar  

   150ml of lukewarm water  

 



  

 For the filling  


   1 can of jackfruit (400g)  

   2 small spring onions, sliced diagonally  

   ½ red chilli, finely chopped  

   10g of fresh ginger, grated  

   2 garlic cloves, finely chopped  

   1 tbsp of tamari soy sauce  

   1 tbsp of rice vinegar  

   2 tbsp of hoisin sauce  

   2 tsp of brown sugar  

   1 tbsp of maple syrup  

   2 tbsp of vegetable oil, for frying  

 



  

 Optional garnishes  


   1 red chilli, thinly sliced  

   ¼ cucumber, thinly sliced  

   ¼ red cabbage, shredded finely  

   10g of roasted peanuts, crushed or chopped  

   1 spring onion, sliced diagonally  

   A bunch of fresh coriander  

 



  

 



Method

 Step 1 

For the filling:  
 In a small bowl, mix together the tamari, rice vinegar, hoisin sauce and maple syrup to make the sauce.



 Step 2 

Drain the jackfruit and place in a large frying pan with vegetable oil and gently heat through for a minute. Add the spring onions, chilli, ginger, garlic and brown sugar, gently cook until caramelised.



 Step 3 

Add the contents of the frying pan to the sauce and combine well.



 Step 4 

Place the bowl into a Miele Gourmet Warming Drawer, programmed to the cooking function at 85°C and allow to cook through for four hours.



 Step 5 

For the buns:  
 In a large mixing bowl combine the plain flour, dried yeast, sugar and salt. Add the lukewarm water and combine until a dough is formed. Once the dough is formed, knead for 10 minutes or until smooth. When smooth, place in a lightly greased bowl, cover with a damp tea towel and leave in a warm place for 1-2 hours or until doubled in size.



 Step 6 

While the dough is proving, prepare eight 5cm x 2cm squares of baking paper (this will prevent the two halves of the buns sticking together during the third prove/steaming).



 Step 7 

When the dough has doubled in size, tip it out onto a lightly floured surface and press the air out using your fingertips. Divide the dough into eight equal pieces and roll into balls. Place the balls onto a tray, cover with a damp towel and leave to prove for 30 minutes.



 Step 8 

After the second prove, use a rolling pin to roll the balls out into ½ cm thick ovals. Fold each oval in half and insert the square of baking paper between the two halves.



 Step 9 

Place the buns on a shallow perforated Miele Steam Tray lined with baking powder, cover with a damp tea towel and leave to prove for another 30 minutes.



 Step 10 

Place the buns into a Miele Steam Oven and steam for 10 minutes at 100°C.



 Step 11 

To serve:  
 Fill each bun with the pulled jackfruit and optional garnishes to suit your taste. Top with crushed peanuts to finish.



 



 

 

 

 

 

 

 

Recipe &amp; image courtesy of [Miele Der Kern](https://derkern.miele.co.uk/ "https://derkern.miele.co.uk/")

 

 

 

 

 

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