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Chinese Pork Steamed Buns
Preparation : 2 h 
Cooking : 0 min
Total time : 2 h Rest : 0 min
Equipment
Cook Expert, XXL Steamer
12 pieces
560 g plain flour
11 g dry yeast
0.5 tsp salt
1 tsp baking powder
30 g sugar
320 ml milk
30 ml veg oil
250 g minced pork
90 g finely chopped cabbage
1 chopped spring onion
4 tsp minced ginger
0.5 tsp salt
1 tsp sugar
1 tsp oyster sauce
1 tsp soy sauce
1 tsp sesame oil
Associated products
RECIPE STEPS
1
Put all dry ingredients into the Metal bowl of Cook Expert and run it through the BREAD/BRIOCHE program. While running, pour the wet ingredients slowly through the lid opening until a dough forms.
The program will stop after one minute. Press AUTO again to finish the program. If necessary, run the program again until a smooth and stretchy dough is achieved.
- 560 g plain flour
- 11 g dry yeast
- 0.5 tsp salt
- 30 g sugar
- 320 ml milk
- 30 ml veg oil
Bread/Brioche
02:00 / 5 /
2
When kneaded, form the dough into a ball and place it back in the metal bowl. On EXPERT, set to 1hour/ Speed 0/ 35 degrees C to prove.
Expert
01:00:00 / 0 / 35°C
3
Whilst the dough is proving, mix all the ingredients for the filling in a large bowl. Set aside.
- 250 g minced pork
- 90 g finely chopped cabbage
- 1 chopped spring onion
- 4 tsp minced ginger
- 0.5 tsp salt
- 1 tsp sugar
- 1 tsp oyster sauce
- 1 tsp soy sauce
- 1 tsp sesame oil
4
When the dough has finished proving, remove it from the bowl roll it out into a log. Divide dough into 50g pieces.
5
Roll the pieces into flat circles. Place about 1.5 tbsp of filling in the middle. Close the bun by forming pleats and pinching it together at the top. Rest each bun on a sheet of baking paper cut into squares. Let the buns rest for 30 minutes before steaming.
6
To steam: Start with boiled water in the bottom of the metal bowl and set to XXL STEAMER program.
When the machine stops, keep it closed for 5 minutes before opening - this will ensure the dough is light and spongy. Enjoy!
XXL Steamer
25:00 / / 120°C
Recipe by Irena Donovan for Magimix Australia
