Loading ...
Loading ...
Loading ...
17
Steamed Pork Buns
Makes 12 buns
2 tbsp vegetable oil
1 green shallot, finely sliced
1 garlic clove, finely chopped
300g barbecue pork
2 tbsp light soy sauce
2 tbsp oyster sauce
1 tbsp white sugar
1 tbsp corn starch
Dough
1 sachet dried yeast (7g or 2tsp)
1 cup warm water
4 ½ cups flour
¼ cup white sugar
2 tbsp vegetable oil
½ cup boiling water
2 tbsp sesame oil
1. Heat a fry pan with the vegetable
oil. Fry shallots and garlic for about a
minute.
2. Add pork and sauces with sugar and
corn starch. Cook for a minute until
sauce thickens. Allow to cool before
making pork buns.
3. Dissolve yeast in warm water. Add 1
cup of flour and allow to rest, covered
for one hour.
4. Mix sugar, oil and boiling water
together, allow to cool and mix in with
the yeast mixture and the remaining
flour. Cover with a damp cloth and
allow to rest for a further hour.
5. Separate dough into two parts and
knead. Roll each into a log and cut
into 12 equal pieces.
6. Roll each piece of dough into flat,
circular disks. Place a tablespoon of
the filling mixture in the centre of each
and pinch and twist together.
7. Place into a patty case and leave
to rest for another 30 minutes before
cooking.
8. Pour 1 cup of hot water into the rice
cooker removable cooking bowl, and
place steaming tray on top. Arrange
pork buns in the steaming tray, close
and securely lock the lid into place.
9. Press the selector control lever down
to ‘COOK RICE’ setting. Cook until
the unit automatically switches to
the 'KEEP WARM' function. The dough
should have puffed up and be nice
and fluf fy.
10. Manually switch the rice cooker to the
‘KEEP WARM’ setting after 20 minutes
and leave the lid closed and securely
locked until ready to eat.
Loading ...
Loading ...
Loading ...