Steamed Pulled Pork Bao Buns

Steamed Pulled Pork Bao Buns

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

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  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 10 people
  • Course: Soups and starters

Can be made with these products:

Ingredients

  • 500g strong white flour                     
  • 50g caster sugar                                  
  • ½ tsp salt                                                              
  • ½ tsp baking powder
  • 145ml tepid water                                              
  • 7g sachet fast action yeast                                
  • 145ml whole milk         
  • 1 onion, sliced                                     
  • 300g shoulder of pork, roughly diced            
  • 2 garlic cloves
  • 1 tbsp dark soy sauce                                        
  • 2 tsp ginger, minced                                          
  • 120ml chicken stock                                           
  • Coriander, baby cucumber, pickled radish and chopped chillies to garnish
  • 1 tbsp vegetable oil            
  • Extra vegetable oil for brushing

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.

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