Dough for Steamed Pork Buns

You are here:

Print to PDF

[X]

Print recipe

Dough for Steamed Pork Buns

Print:

main picture

tips

step pictures

comments

Print recipe

Create a variant

I'm cooking this today

Ingredients

12 portion(s)

Steamed Pork Buns

2 level teaspoons baking powder
60 grams extra virgin olive oil
240 grams water, Luke Warm
2 level teaspoons dry yeast
1 level tablespoon Powdered Sugar
390 grams plain flour
.5 level teaspoon salt

Add to shopping list

6

1h 52min

Preparation 1h 30min

Baking/Cooking
7

medium

Preparation
8
- Recipe is created for
  TM 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!
9
Appetizer Main course Side dish Starter

Recipe's preparation

Dough

1. Add water, yeast and powdered sugar into the jug. Heat 3mins/37c/Speed 1.

2. Add Flour, salt, baking powder and Oil. Mix 3 sec/Speed 4.

3. Knead 3 mins, then rest for 15 mins in the jug.

4. Knead for 3 mins again.

5. Transfer dough onto thermomat and work into a ball. Prove in the mat or a oiled bowl covered with glad wrap for approx 1 hour or until doubled in size.

6. Cut 12 small squares of baking paper to put the individual buns on before steaming.

7. Knock down dough and divide into 12 equal sized pieces.

8. Fill jug with 500g water. Heat 10mins/varoma/speed 3. MC on.

9. Roll a portion of dough in the palm of your hands to form a ball. Then flatten the ball into a disc of 7-8 cms(3 inches) slightly thicker in centre and tapered to thinner to the edges.

10. Add a tablespoon of (Prepared filling of choice, i used Skinnymixers Mexican Pulled Pork )into the middle of dough. Gather the dough to form a triangle shape, then pinch edges up to seal. Put individual buns on the baking paper squares.

11. Transfer buns to varoma trays(can use both)making sure there is room for steam to come through.

12. Put varoma on jug, Cook 12mins/varoma/ Speed 3.

Accessories you need

Varoma
buy now

Spatula TM5/TM6
buy now

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.