Lunar New Year Recipes | Kim-Joy

Vegan Tangzhong Ox Buns & Ox Pineapple Tarts by Kim-Joy

The Year of the Ox has arrived, and to celebrate we have partnered with Great British Bake Off Star Kim-Joy to create two delicious Year of the Ox inspired recipes for all to enjoy. 

If you’re feeling ox-perimental, try making these adorable Vegan Tangzhong Ox Buns for yourself, or keep scrolling for an ox-cellent recipe to recreate Kim-Joy’s Ox Pineapple Tarts.

Share your creations with us on Instagram by tagging @chinatownlondon and using the hashtag @StrongAsAnOx.

Kim-Joy, Vegan Tangzhong Ox Buns

Ingredients

Tangzhong paste:

• 25g warm water
• 100g strong white flour

Dough:

• Tangzhong paste
• 125g plant-based milk
• 80g melted vegan butter (between 70 to 80% fat for the best results!)
• 10g white sugar
• 1tsp salt
• 350g strong white flour
• 7g fast action instant yeast

Extra: 

• Pink gel food dye
• Brown gel food dye
• Black gel food dye
• Golden syrup
• A few blanched almonds
• Extra plant-based milk for brushing!

Method

• Make the tangzhong paste first. Add the flour and the water to a pan, stir until smooth, and then heat until thickened and paste-like. Put in a bowl, cover with cling film and chill in the freezer.
• Meanwhile, whisk together all the liquid ingredients for the dough. Then remove the chilled tangzhong and add it into the wet ingredients, then whisk again. 
• Add the dry ingredients and knead until it becomes a smooth ball and passes the windowpane test. Cover and leave to rise until doubled in size. 
• Reserve 60g of the dough, then shape the remaining dough into nine balls and arrange in a 20cm square tin. 
• Use the reserved dough to add ears to dough balls, attaching them well so they don’t fall off later! 
• Dye the remaining dough pink using gel food dye. Use this to create the noses. Brush with extra plant-based milk (adding a squeeze of golden syrup just to sweeten and help the dough colour). 
• For the darker-brown patches, mix the soy milk with a little brown food dye, and then paint in random splotches. 
• Bake for 20 mins at 180°C (fan), covering with foil towards the end to prevent excessive browning. Then, leave to cool. 
• Add eyes using black food dye mixed with a little water. Stick in blanched almonds for the horns. Enjoy and happy Lunar New Year!

Ox Pineapple Tarts Recipe

Ingredients

Filling:

• 500g tinned pineapple
• 2tbsp caster sugar

Pastry: 

• 150g plain flour
• 75g salted butter (or use vegan butter close to 80% fat)
• 45g white sugar
• 1 tsp baking powder
• 3 to 4 tbsp cold water

Extra: 

• A few blanched almonds
• Ping gel food dye
• Brown gel food dye

Method

• First make the filling, add the tinned pineapple (including the juice) to a pan, and cook over medium heat, stirring regularly. When the liquid has evaporated, add the sugar and then keep stirring until you get a deep golden colour. Chill in the fridge.
• For the pastry, rub the butter into the flour using your fingertips. stir through the sugar and baking powder. Add just enough water to form a ball of pastry.
• Add food dye to dye a small amount of the pastry pink as well as brown. Divide the plain coloured pastry into 11-12g balls. 
• Roll the chilled pineapple paste into 8g balls. Encase each ball of filling with the plain pastry, so that the top is smooth. 
• Shape pink snouts and use a little water to adhere. Add brown patches using brown dough. Add ears using more plain pastry. 
• Bake for 15 mins at 170°C (fan). Leave to cool. 
• Then paint on face features using black food dye mixed with a little food dye. Add small slivers of blanched almonds for the horns.