Sunbeam VersaCook MU2000 X5 Instruction/Recipe Booklet page 40

Recipes continued
Steamed Pork Buns
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
¼ teaspoon salt
¼ cup luke-warm milk
¼ cup 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
38
Makes: 6 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.