Sunbeam WW7500D manual Steamed Pork Buns, Dough

Page 13

Recipes continued

little egg. Fold rounds in half and pinch edges together to seal.

5.Heat oil on setting 9-11 until hot.

Note: See tips on deep frying in a wok on page 7.

6.Deep fry curry puffs in batches for 3-4 minutes or until golden brown. Drain on paper towelling.

7.Serve with sweet chilli sauce.

Tip: Prepared curry puffs can be frozen and thawed again for frying. Recipe can also be halved for a smaller quantity.

Steamed Pork Buns

Makes: 6

Preparation: 20 minutes (+ 1 hour proving time)

Cooking: 10 minutes

200g Chinese style BBQ pork ¼ cup hoi sin sauce

1tablespoon salt-reduced soy sauce

1garlic clove, crushed

½teaspoon sesame oil

¼teaspoon Chinese five spice powder

Dough

1 ¼ cups plain flour

2 tablespoons caster sugar

2 teaspoons dried yeast

¼cup warm milk

¼cup lukewarm water

1 ½ tablespoons vegetable oil

1.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.

2.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, draught-free place to prove for 30 minutes or until dough doubles in size.

3.Meanwhile, trim any fat from pork and finely chop meat. Combine sauces, garlic, oil and spice in a bowl; stir through pork and set aside.

4.Punch dough down with your fist, knead briefly on a lightly floured surface and cover with plastic wrap. Place in a warm draught-free area to prove for a further 30 minutes.

5.Use a round 7cm pastry cutter as a guide to cut six discs from non-stick baking paper. Shape dough into a 5 x 20cm log. Cut into six equal portions.

6.Flatten each dough portion. Place equal amounts of pork mixture on centre of dough and bring side of dough up to enclose. Roll into a ball. Place bun, seam- side down, on paper. Cut a small cross in top of each bun. Arrange buns on steamer rack.

7.Pour approximately 2 cups of water into the base of the wok. Place steamer rack into wok. Cover with lid and turn wok onto setting 2-3. Once water starts to simmer, cook buns for 10 minutes or until dough is cooked.

Tip: Chinese BBQ pork can be bought from some Asian food stores.

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Contents Professional Wok Contents Sunbeam’s Safety Precautions Detachable cook and clean base Glass lid with adjustable steam ventTeflon Platinum Pro non-stick coating Watt ‘heat-wall’ elementDishwasher safe parts Cool touch handles and lid knobHeavy duty die-cast cooking vessel Non-slip rubber feetDuPont Teflon Platinum Pro Your Sunbeam Professional Wok featuresCompletely cast-in element Trigger-Release Control Probe with 15 Heat SettingsDetachable Cook & Clean Base Using your Professional WokBefore First Use Cooking Techniques Stewing and Braising SteamingTo Clean Steaming Rack Care and CleaningHeat Control Probe Wok, Base and Glass LidRecipes Heat oil on setting 9-11 until hotArancini Cheese Filled Risotto Balls Vegetarian Curry PuffsDough Steamed Pork BunsSpring Rolls Thai Fish CakesDipping Sauce Remove any bones from fish and roughly chopHoney Chilli sauce Honey Chilli Chicken WingsChicken Laksa Sang Choy BaoSauce Add mince and cook 3-4 minutes or until golden and crumblyPad Thai Chinese Style Fried RiceMussels in White Wine and Garlic Clean mussels and debeardBeef with Cashews and Hokkien Noodles Soy Ginger Steamed Fish Thai Red Curry Chicken Stir FryMongolian Lamb Rendang Daging Spicy Coconut Beef CurryCurry Paste Cook, stirring, for about 5 minutes or until fragrantChinese Style Tofu and Green Vegetables Japanese Stir-Fry PorkBanana Fritters Cinnamon DoughnutsCinnamon sugar Australia Month Replacement GuaranteeNew Zealand Need help with your appliance?
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