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18
Steamed Pork Buns
Makes: 6
Preparation: 20 minutes
(+ 4 hours marinating & 1 hour proving time)
Cooking: 30 minutes
400g pork midloin chops
¼ cup hoisin sauce
2 tablespoons salt-reduced soy sauce
3 teaspoons finely grated fresh ginger
1 teaspoon sesame oil
1 teaspoon Chinese five spice powder
1 garlic clove, crushed
1¼ cups plain flour
3 teaspoons caster sugar
2 teaspoons dried yeast
¼ cup warm milk
¼ cup lukewarm water
1½ tablespoons peanut oil
1. Place pork in a steaming tray. Place lid on
and set timer (15 mins).
2. Transfer pork to a bowl. Set aside for 5
minutes or until cool enough to handle.
Remove bone and shred meat. Place in
a glass bowl along with soy sauce, hoisin
sauce, ginger, oil, spice powder and garlic.
Stir to combine. Cover with plastic wrap.
Place in the fridge for 4 hours to allow the
flavours to develop.
3. Meanwhile to make the dough, combine
the flour, sugar and yeast in a large bowl.
Make a well in the centre. Combine the
milk, water and 1 tablespoon of the oil in
a jug. Add to dry ingredients and stir to
combine.
4. Turn dough out onto a lightly floured
surface, knead for 5 minutes or until
smooth. Use remaining oil to lightly grease
a large bowl. Place dough in bowl and turn
to coat in oil. Cover with plastic wrap and
place in a warm, draft-free place to prove
for 30 minutes or until dough doubles in
size.
5. Punch dough down with your fist, knead
briefly on a lightly floured surface and
cover with plastic wrap. Place in a warm
draft-free area to prove for a further 30
minutes.
6. Shape dough into a 5 x 20cm log. Cut into
six equal portions. Use a round 7cm pastry
cutter as a guide to cut six discs from non-
stick baking paper.
7. Flatten each dough portion. Place equal
amounts of pork mixture on centre of
dough and bring up side of dough to
enclose. Roll into a ball. Place bun,
seam-side down, on paper. Cut a small
cross in top of each bun. Arrange in
steaming trays. Place lid on and set
timer (15 mins).
Nutritional per serve: 8g fat; 1080kJ;
1.8g sat fat; 2.3g fibre; 26g carbohydrate
Recipes (continued)