Delicious Vegan Jackfruit Steamed Bao - Pure Wesson Oil
Pulled jackfruit gently simmered in a rich and aromatic peanut gochujang sauce are enveloped by pillowy buns in this vegan steamed bao recipe.
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Cooking tools:
- Stand mixer
- Bamboo steamer basket
- Kitchen scale
- Mixing bowl
- Whisk
- Baking sheet
- Parchment paper
- Plastic wrap
- Kitchen towel
- Nonstick skillet
- Stove
- Measuring spoon
- Spoon
Ingredients
- Lukewarm water 105°F to 115°F 1 cup.
- Instant yeast 1 1/2 tsp.
- All-purpose flour 2 1/2 cups.
- Granulated sugar 4 tbsp.
- Wesson Vegetable Oil 2 tbsp.
- Baking powder 1/2 tsp.
- Salt 1/4 tsp.
- Wesson Vegetable Oil for brushing.
- Jackfruit in water 1 tin (540 g).
- Smooth peanut butter 1 tbsp.
- Gochujang chili paste 2 tsp.
- Soy sauce 1 tsp.
- Rice Wine Vinegar 1 tsp.
- Water 1 cup.
- Salt to taste.
- Peeled and julienned daikon 3/4 cup.
- Peeled and julienned carrot 3/4 cup.
- Chopped cilantro 1/4 cup.
- Chopped green onion 1/4 cup.
- Toasted sesame seeds 1 tbsp.
- Lime wedges as desired.
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