Recipes (continued)
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
2tablespoons salt-reduced soy sauce
3teaspoons finely grated fresh ginger
1teaspoon sesame oil
1teaspoon Chinese five spice powder
1garlic clove, crushed 1¼ cups plain flour
3teaspoons caster sugar
2teaspoons 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,
5.Punch dough down with your fist, knead briefly on a lightly floured surface and cover with plastic wrap. Place in a warm
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,
Nutritional per serve: 8g fat; 1080kJ;
1.8g sat fat; 2.3g fibre; 26g carbohydrate
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