Lightly oil a large bowl.
Cut out 12 x 10cm (4in) squares of non-stick baking paper.
Lift the Cooking Chef head and fit the heat shield.
Fit the Spiral dough tool to the machine.
Add the first two items of Ingredients 1 (tepid water, yeast) into a jug.
Leave for 5 minutes until it becomes frothy.
Attach the Cooking Chef bowl to the machine.
Add the next four items of Ingredients 1 (flour, caster sugar, salt, baking powder) into the Cooking Chef bowl.
Pour the yeast mixture into the Cooking Chef bowl.
Add the remaining item of Ingredients 1 (milk) into the Cooking Chef bowl, fit the splash guard.
Mix on speed Min for 5 minutes until the mixture comes together and a smooth dough formed.
Mix on speed 1 for 5 minutes.
Transfer the dough to a lightly floured work surface.
Knead by hand for 1 minute to ensure the dough is smooth and does not stick to the work surface.
Lightly oil the Cooking Chef bowl.
Transfer the dough into a lightly oiled bowl and cover with oiled cling film.
Prove in a warm place for 1 hour or until doubled in size.
Remove the Spiral Dough tool.
Attach the Stir tool
Attech stir assist clip
Add the first six items of Ingredients 2 (onion, pork, garlic, soy sauce, ginger, stock) into the Cooking Chef bowl, fit the splash guard.
Cook at 140ºC on speed Stir 3 for 10 minutes.
Cook at 98ºC on speed Stir 4 for 2 hours until tender.
Or use the ‘Slow cook’ pre-set if applicable.
Remove the pork from the bowl and place on a plate.
Drain the excess cooking liquid.
Pull the pork into fine shreds with two forks and set aside to cool.
Transfer the dough into a work surface.
Log into a thick sausage shape.
Divide into 12 equal pieces.
Roll each piece into a ball.
Using a rolling pin, flatten each ball into an oval shape, approx. 12.5 cm long and 8.5 cm wide.
Brush each oval lightly with the remaining item of Ingredients 2 (oil).
Fold each oval over and place onto a square of greaseproof paper.
Let rest for 30 minutes.
Retrieve, clean the Cooking Chef bowl.
Add Ingredients 3 (water) into the Cooking Chef bowl
Place the Steaming basket into the Cooking Chef bowl.
Transfer four buns onto a wax paper in the Steaming basket.
Place a large piece of greaseproof paper on top of the buns.
Attach the Cooking Chef bowl to the machine, fit the splash guard.
Steam for 20 minutes at 100ºC.
Or use the Steam preset if applicable.
Repeat the same with the remaining buns.
Remove the steamed buns from the Steaming basket.
Peel open and leave to cool slightly.
Fill with the pork mixture.
Garnish with coriander, baby cucumber, pickled radish and chilli.
They are best eaten warm.