22
Steamed Pork Buns
Makes 12 buns
2 tbsp vegetable oil
1 green shallot, finely sliced
1 garlic clove, finely chopped
300g barbecue pork (found in Asian
restaurants)
2 tbsp light soy sauce
2 tbsp oyster sauce
1 tbsp white sugar
1 tbsp corn starch
Dough
1 sachet dried yeast
1 cup warm water
4 ½ cups flour
¼ cup white sugar
2 tbsp vegetable oil
½ cup boiling water
2 tbsp sesame oil
1.
Heat a frypan with the vegetable
oil. Fry shallots and garlic for about 1
minute.
2.
Add pork and sauces with sugar and
corn starch. Cook for another minute
until sauce thickens. Allow to cool
before making pork buns.
3.
Dissolve yeast in warm water. Add 1
cup of flour and allow to rest, covered
for one hour.
4.
Mix sugar, oil, and boiling water
together. Allow to cool and mix in with
the yeast mixture and the remaining
flour. Cover with a damp cloth and
allow to rest for one more hour.
5.
Separate dough into two parts and
knead. Roll each into a log and cut
into 12 equal pieces.
6.
Roll each piece of dough into flat,
circular disks. Place a tablespoon of
the filling mixture in the centre of each
and pinch and twist together.
7.
Place into a patty case and leave
to rest for another 30 minutes before
cooking.
8.
Fill water reservoir to ‘HI FILL’ level,
insert the juice collection tray, and
place the steaming basket on top.
9.
Place the buns into the steaming
basket and cover with lid.
10.
Turn the timer dial to 20 minutes.
Содержание KFS200BLK
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