{"id":9561,"date":"2018-06-30T17:49:02","date_gmt":"2018-06-30T21:49:02","guid":{"rendered":"https:\/\/veganlovlie.com\/?p=9561"},"modified":"2022-08-25T15:46:53","modified_gmt":"2022-08-25T22:46:53","slug":"tandoori-jackfruit-bao-pao","status":"publish","type":"post","link":"https:\/\/veganlovlie.com\/tandoori-jackfruit-bao-pao\/","title":{"rendered":"Tandoori Jackfruit Bao (Pao)"},"content":{"rendered":"\n

A little twist on the traditional Mauritian bao, also known as pao, with a mouthwatering spicy tandoori jackfruit filling. These tender fluffy steamed buns can be eaten warm or cold and are great for packed lunches or when travelling.<\/p>\n\n\n

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Typically sold at a lot of bakeries or Chinese pastry shops in Mauritius, the steamed bao, locally known as pao, are quite a comforting treat for those who love these stuffed soft fluffy Chinese buns. They used to be one of my favourite after-school snack during my later high school years when I would tread around the town to get school supplies — sewing notions, fabric, art materials and the likes for my school projects, before heading home.<\/p>\n\n\n\n

Available in both sweet and savoury versions with various fillings, the savoury paos used to be my first choice at that time. The best version of commercially available paos that I’ve tasted has a tender bread that is yielding and fluffy with thick soy sauce flavoured fillings. But at its worst, the pao can be a pasty, flavourless bun stuffed with so little filling that you end up feeling like you just ate a mass of doughy gum, that is if you can finish the bun.<\/p>\n\n\n

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Here’s where homemade paos can become pretty interesting. And they are much easier to make than you think. They can be filled with just about anything you like. Leftover food works really well. Many a time I’ve stuffed these paos with leftover curry or leftover filling from a batch of these savoury vegetable mince pasties<\/strong><\/a>. The red bean paste from these mochi balls<\/strong><\/a> that I make quite often is a delicious sweet filling too.<\/p>\n\n\n

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For a little fusion twist on the more traditional bao, tandoori jackfruit<\/strong> makes a pretty unique flavourful filling. I have previously shared my recipe for an easy homemade tandoori spice mix<\/strong><\/a>. You may also use a store-bought masala. Although this spicy preparation does not have the typical sticky texture you would expect in most savoury bao fillings, it is really tasty. On its own, tandoori jackfruit is mouthwateringly delicious and can be enjoyed in various ways as part of a meal.<\/p>\n\n\n

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I’ve taken the freedom to improve on the bao’s proportions — the right amount of dough to filling ratio. To get an even thickness of bread wrapping the filling, thin the edges out as you are rolling out the dough and leave the centre a bit thicker.<\/p>\n\n\n\n

It is probably more common to have baos with the top knots but I like to turn the closure down and have a smooth top. You can of course have the knot on top if prefer it that way. The smooth baos often have a Chinese character or symbol stamped in red on top. I find them quite attractive although I haven’t stamped these paos for today.<\/p>\n\n\n

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In general, most bao recipes call for all-purpose flour or bleached flour to get that white fluffy bun appearance and texture. I wanted to make this recipe a little healthier but without any compromise on taste nor texture. I found that whole spelt flour works really well and is pretty tasty and light. I am pretty sure whole wheat flour will work just as well or half whole and half white flour. You may need to adjust the water a little depending on what type of flour you are using.<\/p>\n\n\n\n

The dough is rather forgiving although I’ve found that a firm dough gives the best results. A firmer dough compared to a really soft one, gives a better round plump structure to the bun. If you make the dough a little softer, you may end up with flatter buns that don’t hold well while steaming. So, aim for a slightly firmer dough without it being dry.<\/p>\n\n\n

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Instant yeast<\/strong> (quick or fast-action yeast<\/em>) cuts the rising time in half with just a single rise required. If you can’t find instant yeast, you may use traditional yeast although you’ll need to let the dough rise twice. Let it rise for the first time once you’ve kneaded it. Then, let it rise a second time once the dough is filled as per the recipe.<\/p>\n\n\n\n

These baos are easy to make and what I like the most about them is that they are portable food. They can be eaten warm or cold and are great for packed lunches or when travelling.<\/p>\n\n\n\n

Tandoori Jackfruit\u00a0Bao or\u00a0Pao Recipe<\/h2>\n\n\n\n

Watch the video for the easy step-by-step process<\/h4>\n\n\n\n
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