Jackfruit Hoisin Buns

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

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.

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

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.

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.

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).

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.

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.

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.

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

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