Steamed Pork Buns - Philips HR7640/80 Recipes & Directions For Use

- 1/2 tsp sugar
- 1/2 tbsp light soy sauce
- some salt
- a dash of sesame oil
- pinch of pepper
- some cornflour dissolved in water for
thickening
Peel the carrot. Shred the carrot and cucumber
B
using the Chinese shredding disc at speed 1.
Wipe the soy bean sheet with a wet cloth. Cut it
B
into 4 equal portions and glaze with some light
soy sauce.
Put a sheet of laver onto each soy bean sheet. Put
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the shredded carrot, cucumber and mushrooms in
the centre of the sheet. Wrap into a roll.
Steam over a high heat for 5 - 8 minutes until
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done. Cut into long sections. Dish up and keep
warm.
Heat some oil, bring ingredients for the sauce to
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the boil and thicken with some cornflour dissolved
in water. Pour the sauce onto the beancurd sheet
rolls.

Steamed pork buns

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- 300g flour
- 2 tsp baking powder
- 1 tbsp granulated sugar
- 1 tbsp vegetable lard
- approx. 150ml water
- some light soy sauce (for glazing)
For the filling:
- 300g lean pork shank, cut into pieces of about
2x2x2cm
- 3 tbsp spring onions
For seasoning:
- 1/2 tsp salt
- 2 tsp light soy sauce
- 1/2 tsp granulated sugar
- dash of sesame oil
- pinch of pepper
- 3/4 cup stock
Put the blade on the tool holder in the bowl and
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mince the pork and spring onions at speed 2 or
use the pulse function. Remove the minced meat
from the bowl.
Bring the seasoning ingredients to the boil in a
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wok. Add pork and cook over low heat until the
sauce thickens. Remove and leave to cool.
Replace the blade with the kneading hook.
B
Sift the flour and baking powder into the bowl.
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Mix in the granulated sugar and water. Add oil
and knead into a soft and smooth dough at
speed 2.
Remove the bowl and cover it with a cloth. Allow
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the dough to rise for 30 minutes.
Put the bowl with the dough back onto the
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appliance and knead for a while.
Divide the dough into 10 equal portions. Roll the
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portions into round wrappers with a rolling pin.
Put in a suitable amount of filling. Pinch to fold
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the edges to form a bun.
Place the buns onto pieces of rice paper. Put into
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a steamer and steam over high heat for 10 - 15
minutes. Serve immediately.
ENGLISH
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