Sunbeam WW4500D manual Steamed Pork Buns, Dough

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Recipes continued

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 ½ teaspoon sesame oil

¼ teaspoon Chinese five spice powder

Dough

1¼ cups plain flour

2tablespoons 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. 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.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.

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 the top of each bun. Arrange buns on steamer rack.

7.Pour approximately 1 cup of water into the base of the wok. Place steamer rack into wok. Cover with lid and turn wok onto setting 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 Non-Stick Wok Contents Ensure the above safety precautions are understood Sunbeam’s Safety PrecautionsFeatures of your Non-Stick Wok Dishwasher safe parts Cool touch handles and lid knobHeavy duty die-cast cooking vessel Non-slip rubber feetDuPont Teflon Platinum Pro Your Sunbeam Non-Stick Wok featuresWatt ‘Heat Wall’ Element Trigger-Release Control Probe with 10 Heat SettingsDetachable Cook & Clean Base Using your Non-Stick WokBefore First Use Cooking Techniques Stewing and Braising SteamingTo Clean Steaming Rack Care and CleaningHeat Control Probe Wok, Base and Glass LidRecipes Using the clean wok, heat oil on setting 9-10 until hotArancini Cheese Filled Risotto Balls Drain on paper towellingDough Steamed Pork BunsDipping Sauce Thai Fish CakesRemove any bones from fish and roughly chop Honey Chilli Chicken WingsSauce Sang Choy BaoChicken Laksa Fried RicePad Thai Clean mussels and debeardMussels in White Wine and Garlic Curry Paste Rendang Daging Spicy Coconut Beef CurryBeef with Cashews and Hokkien Noodles Serve immediatelyMongolian Lamb Thai Red Curry Chicken Stir FryChinese Style Tofu and Green Vegetables Japanese Stir-Fry PorkCinnamon Sugar Cinnamon DoughnutsBanana Fritters Page Australia Major failureUnits 5 & 6, 13 Lord Street Botany NSW 2019 Australia New ZealandNeed help with your appliance?
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