ASIAN PORK STEAMED BUNS

Asian Pork Steamed Buns in imitation of Cucumber, Pork Belly, Radishes, Caster Sugar, Skim Milk, Rice Wine Vinegar, Sesame Seeds, Unsalted Butter, Strong Flour, Coriander Leaves, Caster Sugar, open Red Chilli, Yeast, Hoisin Sauce, Soda

The ingredient of Asian Pork Steamed Buns

• 1 cucumber
• 2 5 8 pounds pork belly
• 1 bunch radishes
• 2 teaspoons caster sugar
• 1 11 16 cups skim milk
• 6 tablespoons rice wine vinegar
• 1 tablespoon sesame seeds
• 3 1 2 tablespoons unsalted butter
• 5 1 8 cups hermetic flour gain further for dusting 4 spring onions
• 1 handful coriander leaves
• 1 teaspoon caster sugar
• 1 vivacious red chilli
• 9 16 tablespoon yeast
• 1 teaspoon hoisin sauce baking powder
• 1 teaspoon soda bi carb

The Instruction of asian pork steamed buns

• in the original recipe its suggested to slow cook the pork starting a day ahead instead i used our weber bbq but i also think the oven will do just as good job as long as the pork doesnt dry out place the pork in a roasting tray or rack rub in the sesame oil sugar and some sea salt and pepper and place in the weber on low heat or oven at 170 180oc for about 1 1 2 hours checking it every now and again it may need more or a little less
• place the milk butter flour caster sugar yeast baking powder and bi carb soda with one teaspoon salt in the bowl of a food processor with a dough blade and mix to combine turn out onto a floured bench and knead until smooth should take about 5 minutes place in a bowl cover with cling wrap and prove for 1 hour i like to put next to the heater knock back and divide into 20 equal portions roll these into smooth balls and place on a lightly dusted tray cover with a damp tea towel and prove for another hour
• one at a time roll out into 10 x 12 cm oval shapes lay an oiled chopstick across the middle like a hinge fold the dough in half over the top and pull out the chopstick place each bun on a little rectangle of baking paper and
• cover with a tea towel
• for the pickles finely slice the cucumber and radish into separate bowls sprinkle each with 1 2 teaspoon of salt then divide and sugar and vinegar between them toss and pop into the fridge until needed
• lightly toast the sesame seeds slice up the spring onion and chilli and pick the coriander leaves if you are lucky enough to have some pork crackling smash this up into bite sized pieces
• when youu2019re ready to serve cut the pork up into thin slices and steam the pork buns in a steamer over boiling water for about 10 minutes until fluffy drain and squeeze out the excess liquid from the pickles
• i like to serve all the bits and pieces in little bowls in the middle of the table for everyone to grab and fill their own buns oh and donu2019t forget the bottle of hoisin sauce

Nutritions of Asian Pork Steamed Buns

@type: nutritioninformation
@type: 2360 calories
@type: 141 grams
@type: 245 milligrams
@type: 174 grams
@type: 6 grams
@type: 54 grams
@type: 64 grams
@type: 190 milligrams
@type: 10 grams