For the Bao

In a large mixing bowl, add all of the dry ingredients, and mix together

Add the luke warm water and luke warm oat milk (it's crucial the liquid is room temperature so it reacts with the yeast)

Mix together with your hands and bring together to form a dough, then knead for 8-10 minutes

Once the texture of the dough is springy, pop it back in the bowl with a little oil to help remove it, cover with a tea towel and leave in a warm place for 1 hour

Once the dough has doubled in size (if it's cold you may need to leave it up to 2 hours) knock back the dough and roll into a fat sausage shape

Slice into 8-10 equal portions (refer to the images below)

Using a rolling pin, roll each portion into a circle around 1-2cm in thickness

Add 1 tsp of the hoisin sauce to the centre of each circle, then add 1 tbsp of the jackfruit filling on top, then bring the sides up and pinch the top to create the sealed bun

Place the filled buns to a bamboo steamer and steam for 8-10 minutes until the dough is spongey to touch

Garnish with coriander and sesame seeds and enjoy!

For the filling

Finely chop the spring onion, the ginger and garlic and fry in a wok with the sesame oil for 4-5 minutes

Drain the jackfruit and discard the hard edges, then add the rest to the frying pan and cook on a high heat for 5-10 minutes then add the hoisin sauce, keep on a medium heat for a further 10 minutes then set aside for the buns