Ingredients
Bun Dough
- 500 grams flour, Medium protein flour
- 260 grams water, for dough
- 1 tsp dried instant yeast
- 40 grams sugar, powered sugar
- 10 grams oil
- 2 grams salt
Bun Filling
- 300 grams Pork Belly, divided into 2cm pieces frozen for 3 hours
- 10 grams ginger, stem
- 20 grams spring onion
- 120 grams Chinese cabbage leaf
- 10 grams chinese cooking wine
- 30 grams soy sauce
- 6 grams salt
- 10 grams dark soy sauce
- 15 gram oil
- 5 grams sugar, powered sugar
Accessories you need
-
Varoma -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Put water, yeast, sugar and oil into cooking bowl, 2min/37°C/speed3 to warm up.
- Put flour into mixing bowl, 30sec/slowly incread speed from 3 to 6 to mix up all together.
- Put salt into mixing bowl then set 2 minutes
"Dough mode" knead dough. Bring out dough from mixing bowl, put it into thermo server cover and put it to a warm place to raise for about 1 hour. - Put ginger stem and spring onion stemw in cooking bowl, 5seconds/speed5 to chop then put it into a spare bowl.
- Put Chinese cabbage leaves in cooking bowl, 3seconds/speed5 to chop then put it into a spare bowl.
- Put frozen pork into cooking bowl, set turbo 2 seconds blend for three times.
- Set time as 1.5min/
"Counter-clockwise operation" speed3 to mix and strength sauce and meat together, in the while slowly adding 50 grams of water, spring onion, ginger, chinese cabbage and rest of other sauces then take it out into a spare bowl. - Devide dough into 24 pieces when bun dough is ready then roll the dough pieces to flat.
- Stuff bun with filling and put it aside tp rest for 20 minutes.
- Spray oil on both Varoma dish and Varoma bowl.
- Put bun into Varoma dish and Varoma bowl then put 840g water into mixing bowl to steam bun for Varoma/25min/Speed1.
- Stay 2 minutes then open lid to serve.
Make Bun Cover
Make Bun Filling
Tip
1. Use milk instead of water to make bun dough, the bun cover will be whiter and softer, even tasty.
2. Chinese cabbage can be taken place with any other mixed veggies like mushuroom, carrot, etc..
3. After making bun fillling ready, put it into spare bowl then put into fridge to stay(frozen) about 40 minutes to wait for dough raising and also it will be easier to stuff fillings to make a bun.
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.
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