Steamed Pulled Pork Bao Buns

Tools: Dough hook / Stir tool / Stir assist clip / Steamer basket / Splashguard
Makes: 10 buns

Method:

• Place the flour, caster sugar, salt and baking powder into the Cooking Chef bowl.
• Mix together the tepid water and yeast into a jug and leave for 5 minutes or until it becomes frothy.
• Pour this yeast mixture along with the milk into the dry ingredients and mix on slow with the dough hook until it comes together into a smooth dough.
• Knead in the machine for a further five minutes, on speed 1.
• Tip onto a floured surface and knead by hand for a further minute to ensure the dough is smooth and does not stick to the work surface.
• Place into an oiled bowl, cover with oiled clingfilm and allow to rest until doubled in size – roughly an hour.
• Cut out 12 x 10cm (4") squares of non-stick baking paper.
• Set up the Cooking Chef by selecting the ‘Slow cook’ programme on ‘high’ and follow instructions on display screen. The timer should be set to 2 hours.
• Put the onion, pork, garlic, soy sauce, ginger and chicken stock into the cooking chef bowl and cook on programme.
• Once cooked, remove the pork draining any excess cooking liquid and put to one side on a plate.
• Pull the tender meat into fine shreds with two forks. Put aside to cool. Clean the Cooking Chef bowl ready for the next stage.
• Cut out 12 x 10cm (4in) squares of non-stick baking paper.
• Remove the dough from the bowl and roll into a fat sausage. Divide the dough equally into 12 equal portions.
• Roll each portion into a tight ball. Flatten each ball into neat ovals with a rolling pin about 12.5 cm long and 8.5cm inches wide.
• Brush the ovals lightly with vegetable oil and fold each one over. Lay each one onto a square of greaseproof paper. Leave to rest for 30 minutes.
• Add approximately 650ml water to the Cooking Chef bowl.
• Fit the steamer basket on top of the bowl. Place the dough buns on the waxed paper in the steamer basket – you can fit in four at a time so you will need to repeat this until all are done.
• Lay a large piece of greaseproof paper on top of the buns.
• Select the ‘Steam’ programme. Adjust timer to 20 minutes and steam buns in three batches.
• Remove the steamed buns from the steamer, peel open and leave to cool slightly for a couple of minutes.
• Fill with pork filling and garnish with baby cucumbers, pickled radish, chilli and spring onions.
• They are best eaten warm.