Ingredients

• 400g Pork Belly
• 1 tablespoon Ginger
• 80g Shallot
• 40g Caster Sugar
• 50ml Milk
• 250ml Water
• 25g Vegetable Oil
• 7g Active Dried Yeast
• 500g All Purpose Flour
• ½ teaspoon Salt
• 1 ½ teaspoons Baking Powder
• 1 tablespoon Sesame Oil
• 1 tablespoon Light Brown Sugar
• 4 Garlic Cloves
• 1 tablespoon Chinese Five Spice
• 2 Star Anise Pods
• 50g Rice Wine
• 2 tablespoons Soy Sauce
• 100g Water
• 500ml Water

Tools

• Cooking Chef XL
• Cooking chef xl bowl
• Lightly floured surface
• Baking sheet - 18 x 13"
• Heatproof bowl
• Steaming basket - cooking chef xl

Method

1. Cut parchment paper into squares big enough for your bao to sit on and set aside
2. Attach the Dough Tool
3. Add caster sugar, milk, water, vegetable oil and active dried yeast to the Cooking Chef XL Bowl
4. Let rest until dissolved - 5 min
5. Add all purpose flour, salt and baking powder to the Cooking Chef XL Bowl
6. Lift the Cooking Chef head and fit the heat shield
7. Knead with splashguard fitted - 10 min, Speed 1
8. Remove the dough from the bowl and scrape down the sides
9. Lightly oil the bowl and return the dough back into the bowl
10. Remove the Dough Tool
11. Prove with splashguard fitted - 1 hr, 30°C, Speed OFF
12. Transfer dough to lightly floured surface
13. Roll into a log
14. Divide into pieces
15. Roll into balls
16. Roll out into an oval shape
17. Lightly oil the dough
18. Lightly oil a chopstick, place in the centre of the dough and fold the dough over the chopstick
19. Place each piece of dough onto a square of parchment paper
20. Transfer shaped dough to baking sheet
21. Cover with kitchen towel
22. Prove until doubled - 1 hr
23. Add sesame oil to the Cooking Chef XL Bowl
24. Heat with splashguard fitted - approx 1 min, 120°C, Stir 1
25. Then add pork belly to the Cooking Chef XL Bowl
26. Cook with splashguard fitted - 5 min, 120°C, Stir 1
27. Then add light brown sugar, garlic clove, chinese five spice, ginger and shallot to the Cooking Chef XL Bowl
28. Cook with splashguard fitted - 5 min, 110°C, Stir 1
29. Then add star anise pod, rice wine, soy sauce and water to the Cooking Chef XL Bowl
30. Cook with splashguard fitted then scrape bowl - 1 hr 30 min, 95°C, Stir 2
31. Cook with splashguard fitted until thickened - 6 min, 130°C, Stir 1
32. Transfer content of Cooking Chef XL Bowl to heatproof bowl then set aside
33. Add water to the Cooking Chef XL Bowl
34. Remove the oiled chopstick from each bao
35. Place shaped dough on Steaming basket
36. Attach the steaming basket
37. Steam - 20 min, 100°C, Speed OFF
38. Remove the buns and set aside
39. Repeat with the rest
40. Fill each bun with the pork filling
41. Serve

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