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Chinese Bao Bun


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Ingredients

16 portion(s)

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
  • 6
    30min
    Preparation 30min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    Appliance TM 5 image
    Recipe is created for
    TM 5
    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!
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Recipe's preparation

    Marinade
  1. Add garlic and ginger to bowl. 5 seconds/speed 5

  2. Add remaining marinade ingredients. 20 seconds/speed 4

  3. Remove and set aside in a bowl.

  4. 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.

  5. Steamed buns
  6. Put tepid water, sugar and yeast in bowl. 10 seconds/speed 3. Allow to sit for 10 minutes in bowl for yeast to rise. 

  7. Add flour, oil, salt and baking powder. 5 seconds/speed 4 to combine. Then 8 minutes/Dough mode

  8. Place into an oiled bowl in a warm space without a draft for an hour or until doubled in size. 

  9. Punch down to release air on an oiled bench. 

  10. Cut dough into half and continue to halve until you have 16 equal portions in small balls

  11. 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.

  12. 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.

  13. 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.

  14. EAT
  15. Assemble as you eat-place duck, slaw and hoisin on buns. Layer with generous serves of coriander and chives. 

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Accessories you need

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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. 


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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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Comments

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  • Super recipe...an absolute hit we will be making...

    Submitted by Kyz-77_75 on 15. August 2017 - 12:01.

    Super recipe...an absolute hit we will be making again for sure

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  • mimadon: excellent. I have a combi steam oven too...

    Submitted by Suzie55 on 13. August 2017 - 10:32.

    mimadon: excellent. I have a combi steam oven too and was wondering how you cooked them. Thank you.

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  • Omg..this was amazing,I'm lucky enough to have a...

    Submitted by mimadon on 12. July 2017 - 17:58.

    Omg..this was amazing,I'm lucky enough to have a steam oven so did them in that. I also didn't use any paper inbetween them, didn't need to. Perfect.

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  • These are amazing you must try these

    Submitted by stacey74 on 5. June 2017 - 13:33.

    These are amazing you must try these

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  • The recipe sounds great, but isn't clear when to...

    Submitted by ThermoSal on 20. February 2017 - 17:54.

    The recipe sounds great, but isn't clear when to add the marinade or how to make the coleslaw. Could you please update?

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  • stephig wrote:...

    Submitted by flynnfam on 4. February 2017 - 17:51.

    stephig wrote:
    The flavour was amazing but because they were folded for steaming, they fell apart when we unfolded them to add ingredients. Could they lie flat on top of each other with baking paper in between in the varoma? or is there a trick to it?!



    Hi, did you fold them and place the baking paper in between? Dough can be tricky with seasons- its always quite warm where i live and they work perfect every time.

    Leeah Flynn

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  • The flavour was amazing but because they were...

    Submitted by stephig on 29. January 2017 - 10:42.

    The flavour was amazing but because they were folded for steaming, they fell apart when we unfolded them to add ingredients. Could they lie flat on top of each other with baking paper in between in the varoma? or is there a trick to it?!

    Login or register to post comments
  • Made this and was an instant hit with the boys...

    Submitted by ammie2 on 2. January 2017 - 17:44.

    Made this and was an instant hit with the boys here! Thankyou for the recipe

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  • So delicious and super easy!

    Submitted by RebekahRowe on 19. September 2016 - 12:06.

    So delicious and super easy! Definitly making this again!

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  • Best dough everytime. I wrap

    Submitted by windja on 7. July 2016 - 14:13.

    Best dough everytime. I wrap it like a bun with filling inside. 

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  • I use this recipe to make all

    Submitted by windja on 16. March 2016 - 21:09.

    I use this recipe to make all steam buns with and without fillings. Perfect every time. Thanks. 

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  • Like the real deal. So soft

    Submitted by joshynoshy on 30. April 2015 - 21:18.

    Like the real deal. So soft and fluffy. These will be a regular!!

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  • Totally my inspiration- i

    Submitted by flynnfam on 25. April 2015 - 06:28.

    Totally my inspiration- i swear i was asian in my last life. These are amazing!!

    Leeah Flynn

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  • I made my similiar version

    Submitted by chislen on 24. April 2015 - 23:22.

    I made my similiar version from Jamie Oliver's Comfort Food book by using Farina flour (or 00 flour to maximize softness and fluffy texture) and served with left over pull apart slowed cooked pork with a kick of chilli sauce

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  • last time I had Steamed Duck

    Submitted by Russells Thermomix on 24. April 2015 - 22:14.

    last time I had Steamed Duck buns was in Beijing - Hope these are just as awesome to devour.

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