Recipes continued

Steamed Pork Buns

Makes: 6

100g Chinese barbecued pork, finely chopped

1 tablespoon hoisin sauce

1 clove garlic, crushed

1 ¼ cups plain flour

2 tablespoons caster sugar

2 teaspoons dried yeast

¼teaspoon salt

¼cup luke-warm milk

¼cup luke-warm water

1 ½ tablespoons peanut oil

1.Combine the pork, hoisin and garlic in a bowl. Refrigerate until required.

2.To make the dough, place flour, sugar, yeast and salt in a large bowl. Make a well in the centre. Add the combined milk, water and oil. Stir until combined. Use your hands to bring the mixture together to form a soft, sticky dough. Turn onto

a lightly floured surface and knead until smooth and elastic. Brush a large bowl with a little oil and place the dough in the bowl. Cover with lightly oiled plastic wrap. Stand in a warm, draught free place for about 1 hour or until dough doubles in size.

3.Punch down the dough with your fist. Turn onto a lightly floured surface and knead again for 2-3 minutes or until smooth. Return to the bowl and allow to rise again for a further 30 minutes.

4.Punch down the dough again and shape into a 5cm x 20cm log. Cut into 6 equal portions. Flatten each portion to about 1.5cm thick. Place 1 tablespoon of pork mixture into the centre of each dough round. Stretch the dough around the filling, pinching the edges together to

enclose. Place each bun, pinched side down onto a small piece of baking paper. Using a sharp knife, cut a 3mm deep cross on each.

5.With the steaming rack in place, use the Cook function on high to bring 5cm of water to the boil. Place a sheet of baking paper over the rack. Place pork buns on the high rack.

6.Cover with lid. Steam for about 20 minutes or until buns are light and fluffy.

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Sunbeam MU2000 manual Steamed Pork Buns

MU2000 specifications

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