Jackfruit Sourdough Gua Bao

Alan’s starter is quite potent and still not getting much of a sour scent to it.  It is living in a ziplock bag in my fridge and I made the stiff sweet levain from it directly without any refreshing and the levain was ready in no time.  I think I’ll figure out how to bring some home and compare it to mine.  Alan if you read this, what is the hydration that you keep your starter?  It is certainly not 100%.

So jackfruit can do a decent imitation of pulled pork for those unfamiliar with this tropical fruit.  So I combined this vegan pulled pork with my formula for sourdough gua bao and must say, it made a decent dinner.  I was a bit apprehensive about steaming the bao without my trusty bamboo steamer, but it worked out using my pasta pot with steaming inserts.

EBF5683F-D593-4B7E-89AE-F62DB494410A.jpeg

33A64EAB-E8D5-4FB3-9E43-CEF343A0D15B.jpeg

Overnight Levain

In a large jar, combine all purpose flour, water, ripe sourdough starter, and sugar. Cover the jar loosely and let the levain ripen overnight at warm room temperature (I keep mine around 76°F to 78°F).

Tangzhong

In a sauce pan set on med heat with about 1.5 cm of water, place the bowl of your stand mixer creating a Bain Marie, whisk the milk and flour until blended. Then cook for several minutes until thickened, stirring regularly with a spoon or heat-resistant spatula. Let cool.

In The Morning

In a mixing bowl, add the Tangzhong, water, milk, sugar and salt, mix to dissolve.  Add the stiff sweet levain and using a silicone spatula, cut the levain into small pieces.  Add the baking powder, cornstarch and flour.  Mix to form a shaggy dough.  Allow to rest for 10 mins.  On your countertop or with your stand mixer  knead the dough until good gluten development.  Drizzle in the vegetable oil and mix until well incorporated.  If mixing my hand, which I recommend since it is such a small amount of dough, add the oil with the liquid ingredients.  Remove some dough for aliquot jar to follow rise.  Shape into a boule and rest in a covered bowl at 82°F until it has increased by 40%.

Prepare six 4” parchment squares.

Remove the dough to the counter and divide into six equal portions shaping each into a tight boule.  Allow to rest for 10 mins.  Roll out the dough into a 3 × 6-inch oval. Brush the surface of the dough with canola oil and gently fold the dough in half, but make the top folded part a bit longer than the bottom otherwise when steamed they won’t be equal in size. Place on a 4-inch square of parchment paper.

Cover the buns with a damp, clean kitchen towel and allow them to proof until they are 1 ½ times larger,

Cover the filled bao with a damp cloth and place in a warm place and allow them to ferment until they pass the poke test.  Using an aliquot jar they should reach about 100% rise.

Prepare your steamer setup and bring water to a boil.  Working in batches if necessary, arrange buns in the bamboo steamer spacing 2” apart.  Once the water is boiling turn the heat down to medium.  Steam over boiling water for 10 minutes.  Turn off the heat and leave the buns in the covered steamer for 5 more minutes to prevent collapsing.  (I left them in the steamer and on the same stove element turned off). Do not lift the lid of the steamer, doing so will cause a sudden drop in temperature that can cause the buns to collapse or wrinkle or dent.  Remove the buns from the steamer and allow them to cool for 5 minutes before serving.  

Buns can be kept in an airtight container (a resealable bag works great) at room temperature for up to 4 days or in the freezer for up to 3 months. Room temperature buns can be reheated in the microwave for 15 to 20 seconds or steamed for about 2 minutes, until soft and warmed through. Reheat frozen buns by steaming until soft and warmed through, 10 to 15 minutes.

DB890410-17D8-4334-8A1E-2FFCA73512CA.jpeg

69EBA1D6-6850-4DDD-922D-258288B6FF4B.jpeg

Ingredients:(Makes 8)

For the buns:

250g plain flour

2 tsp caster sugar

1 tsp easy-blend dried yeast

½tsp salt

½tsp baking powder

50ml plant milk

75ml water

1tbsp rice vinegar

2tsp sesame oil, plus extra for brushing

2tsp black sesame seeds

For the filling:

2 x 400g cans of jackfruit, I only used 1 can.

1tbsp sunflower oil

2 garlic cloves, finely chopped

4cm piece fresh ginger, finely chopped

1 red chilli, deseeded and finely chopped

6 spring onions, 4 thinly sliced

3tbsp soy sauce

2tbsp hoisin sauce

2tbsp maple syrup

1½tbsp rice vinegar

1tsp Chinese five-spice

1 carrot

¼ cucumber

½ red pepper

1. Meanwhile, prepare the filling. Drain the jackfruit and squeeze out any excess water. Heat the sunflower oil in a large frying pan or wok, add the jackfruit and fry over a medium heat for about 10 minutes until golden brown, breaking up the pieces slightly with a wooden spoon.

2. Add the garlic, ginger, chilli and four sliced spring onions to the pan and continue frying for another minute. In a small bowl combine the soy and hoisin sauces, maple syrup, rice vinegar and Chinese five-spice with four tablespoons of water. Pour into the pan, mix to combine, reduce the heat slightly and continue to cook for a further three minutes or so until the jackfruit is caramelized and coated in sticky sauce. Remove from the heat while you prepare the remaining filling ingredients.

3. Using a julienne grater, cut the carrot and cucumber into fine strips. Finely slice the red pepper and remaining two spring onions. Cover and chill until ready to assemble the bao buns.

My index of bakes.