Mixed Bao

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Recipe's preparation

Steamed buns

1. Put water & yeast into a dish/bowl a set aside for a few minutes.

2. Melt butter by placing into mixing bowl and heat (5 min / 50 degrees / speed 1)

3. Add flour, bicarb, baking powder, salt and yeast mixture.  Knead 4 min / "Dough mode"  

4. Set aside to prove for a couple of hours or until doubled in size

5. Knock down, divide into 40 portions. Roll each into a ball then onto a tray.  Cover and prove again for a 30-45mins.

6. Knock each down and roll into 12cm oblong shapes.  Fold in half lengthways.

7. Place 1000g water into the mixing bowl.  Place each dough ball into the varoma and steam for 15 mins / varoma / speed 1.

8. Allow to cool in the varoma, then you can either put these in the fridge or freeze for later.

Pork Belly

1. Add salt, sugar, peppercorns, star anise and pork belly to a marinating dish.  Cover with water, mix and leave to marinate overnight.

2. Cook pork belly in pressure cooker with marinade for 90 mins, high pressure.  Remove pork belly and leave to cool.

3. Simmer sauce until thick.

4. Meanwhile, finely julienne the spring onion & chilli.  Set aside.

5. Slice pork belly into 1cm slices, then cut slices into 2cm chunks.

6. Add pork belly to pan and toss to coat.

Crispy Peking Duck

1. Cook duck as per packet

2. Julienne cucumber and spring onion.

3. Serve duck in steamed bun topped with cucumber and spring onion.  Hoisin sauce for dipping

Green Curry Chicken

1. Cut chicken into 1cm x 2 cm slices

2. Put curry paste and oil into thermobowl and cook 2 min / 100 degrees / speed 1.

3. Add coconut cream, chicken, bamboo and beans.   Cook 10 mins / 100 degrees / speed 1 "Counter-clockwise operation" or until chicken is cooked through.

4. Finely julienee carrot and set aside.

5. Serve chicken in steamed bun topped with carrot.