Ingredients
Marinade
- 1 tsp Chinese 5 spice
- 20 g Kenjap manis (sweet soy sauce)
- 20 g soy sauce
- 20 g sesame oil
- 20 g honey
- 2 cloves garlic
- 2 cm ginger
Coleslaw
- 1 green apple
- 1 stick celery
- 1 carrot
- 1/2 red onion
- 1/2 lime juice
Duck or Pork
- 500 g Duck or Pork loin
Steamed buns
- 250 g water
- 60 g sugar
- 2 tsp dry yeast
- 520 g flour
- 60 g olive oil
- 1 tsp salt
- 1 tbsp baking powder
- Oil for bench space
To serve
- hoisin sauce
- coriander
- chives
- Sliced chilli
Accessories you need
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Varoma
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Add garlic and ginger to bowl. 5 seconds/speed 5
Add remaining marinade ingredients. 20 seconds/speed 4
Remove and set aside in a bowl.
Begin cooking meat in either oven or stove top once you start cooking buns at Step 12 in 'Steamed buns' section below. Or you can cook meat now in thermomix bowl and keep warm in thermoserver.
Put tepid water, sugar and yeast in bowl. 10 seconds/speed 3. Allow to sit for 10 minutes in bowl for yeast to rise.
Add flour, oil, salt and baking powder. 5 seconds/speed 4 to combine. Then 8 minutes/
"Dough mode" Place into an oiled bowl in a warm space without a draft for an hour or until doubled in size.
Punch down to release air on an oiled bench.
Cut dough into half and continue to halve until you have 16 equal portions in small balls
Line varoma tray's with baking paper (leave a few holes so steam can reach buns). Cut small 8cm (approx) squares of baking paper to go into each bun to stop them from sticking when you fold them over into sandwiches while steaming.
Press balls flat and roll into small ovals. Fold dough in half. Place a piece of baking paper in the middle of each individual piece. Place each one on tray as you go.
Pour 400ml of water into bowl. Place varoma baskets on top. 30 minutes/varoma/speed 4. The buns will look wet due to the steam but once taken out they are fluffy and set. You can take he paper out and fill them.
Assemble as you eat-place duck, slaw and hoisin on buns. Layer with generous serves of coriander and chives.
Marinade
Steamed buns
EAT
Tip
Place all ingredients on the table buffet style so everyone can assemble their own. 8 are enough for two adults-so if not needed, freeze 1/2 the dough portion for another quick meal.Fill with whatever asian type ingredients you would like, substitute for you flavour.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
I used just the bun recipe with a Korean chicken recipe and I didn't check out the comments first. And wish I had.
They turned out ok, but still seemed quite dense and undercooked. We still enjoyed them but I won't be making them again
Great recipe! Really enjoyed making these. I would just add more water to the bowl as the bowl is completely empty once finished cooking. We had leftovers the next day, not as good, reheated in microwave but the buns just broke apart when filling. Very delicious fresh though!
Have never made bao buns before and these were lovely and light. Marinade was yummy too. Thanks to those who added improved instructions.
Delicious!
I only used the recipe for the buns as if planned Pulled pork for our dinner tonight.
It got the kids to eat salad which is awesome!
LOVE this recipe. Absolutely delicious.
One thing though, the recipe needs to be clarified.
Firstly Bao Dough needs to be prepared. I used pork loin steaks cut very thin as in stir fry cut. I made the marinade and let the pork infuse while the dough was resting for 1 hour. During that time i also made the slaw, grating the apple and carrot. I finely chopped the onion.
10 minutes before the Bao Buns were ready, I pan fried the marinated meat.
To assemble i used a sparce amount of hoision sauce, marinated cooked meat and coriander.
Definately a family favourite and will be making often.
These were the best Bao Buns ever, so easy to make. I used the 00 flour.
Would have been nice to know the answer to some of the questions that were asked though. 😊
Buns were perfect and delish thank you so much
Great recipe. The buns are so yummy
Great flavoured buns but this recipe really needs to be rewritten - the instructions don’t flow. There are no instructions for the coleslaw or how the meat should be cut up or specifically cooked. It would be great if the instructions were listed in the actual order of what should be done in the cooking process.
This didn’t worry me as such because I read through every recipe before I start but for someone who may not be confident in the kitchen, they need to follow a recipe to a tee and require specific ordered instructions.
I suggest you make the bun dough first, followed by the coleslaw (if you’re not confident with your Thermomix’s speeds/functions etc, just Google a Thermomix coleslaw recipe and follow that, using these ingredients).
While your dough is proving for the hour, thinly slice your choice of meat (I used pork fillet), make the marinade and add your meat to the marinade.
Once your dough is ready, form your buns and pop them in the Veroma to steam for the half hour.
Use this time to get your chives, chillies, coriander and hoisin sauce ready and on the table with your plates etc.
When there is only 10-15 mins cooking time left on your buns, cook your marinated meat. I flash fried mine in the wok.
Add your buns and meat to the table with all of the other condiments and dig in! 😜
You won’t be disappointed. 👌🏼
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