Steamed buns with barbecued jackfruit & pickled cucumber recipe

Ingredients

• ½ cucumber, washed and thinly sliced
• 3 tablespoons rice vinegar
• 2 tablespoons caster/granulated sugar
• 1 star anise, bruised

• 3⅔ cups (500 g) strong white bread flour
• 2 tablespoons caster/superfine sugar
• 2 teaspoons (7 g) fast-acting dried yeast
• ½ teaspoon baking powder
• ½ teaspoon sea salt
• ⅔ cup (145 ml) lukewarm water
• ⅔ cup (145 ml) soy milk
• 1 tablespoon coconut oil, melted
• vegetable oil, for greasing and brushing

• 20 oz (1 x 565 g) can green jackfruit, drained and rinsed
• 4–5 garlic cloves, finely chopped
• 2 oz (1 x 60 g) piece of fresh ginger, peeled and finely chopped
• 2 tablespoons vegetable oil
• 2 tablespoons tomato ketchup
• 5 tablespoons hoisin sauce
• 2–3 tablespoons caster/granulated sugar
• 2 tablespoons dark soy sauce
• 2 tablespoons rice vinegar

1. To make the quick pickled cucumber, add all the ingredients to a small bowl and mix well. Set aside.
2. Mix together all the ingredients for the steamed buns, except the vegetable oil. Knead well using a machine fitted with a dough hook or by hand until it all comes together to make a smooth dough. Place the dough in a well-oiled bowl and cover with clingfilm/plastic wrap. Leave to rest for about 1 hour in a warm place, until doubled in size.
3. Remove the dough and roll into a giant sausage shape. Divide into approximately 12–14 portions and roll into balls. Using a rolling pin, flatten each ball into an oval. Brush with oil, fold the oval gently in half and place on a well-oiled baking sheet. Rest the buns in a warm place for 30 minutes until risen again.
4. Prepare the steamer by placing greaseproof paper on the layers and lightly oiling. Put the steamer over a pan of water and bring to the boil. Gently place the buns into the steamer, evenly spaced, and steam for 15–20 minutes. The buns will rise and have a slight bounce when prodded. Set aside.
5. To make the filling, place all the ingredients in a small pan and bring to a simmer. Cook gently on a low heat for 20–25 minutes until the jackfruit is completely softened. Add a splash of water if the mixture is too dry – it should be soft and sticky-looking. Use a wooden spoon to break up the jackfruit. Fill the buns with a layer of pickled cucumber, a spoonful of jackfruit mixture, spring onion/scallion, coriander/cilantro and a sprinkle of peanuts, if using.