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Bao Buns with Sticky Pork Belly

Serves: 4          Categories: Breads, Pork & Ham Machine: Cooking machineTotal time (min.): 4 hours 50
bao-buns-with-sticky-pork-belly.png bao-buns-with-sticky-pork-belly.png

These soft steamed buns are fun to make and even better to eat! Fill with sticky pork belly, pickled vegetables and top with crushed peanuts and coriander.

    Ingredients

    Tools

    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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