- 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
- 1 green apple
- 1 stick celery
- 1 carrot
- 1/2 red onion
- 1/2 lime juice
- 500 g Duck or Pork loin
- 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
- hoisin sauce
- Sliced chilli
1h 15minPreparation 30minBaking/Cooking
8Recipe is created for
TM 5Please 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!
91st main course 2nd main course Appetizer Main course Side dish Starter Alcohol-free Children food Egg free Non-dairy Nut free BBQ Birthday Children birthday Everyday Holiday Kids in the kitchen Party Picnic Chinese Creative Easy Natural Bread Meat dish Pastry Roll Breakfast Brunch Dinner Lunch Snack Supper Chinese New Year Winter Steam cooking Steam cooking with Varoma
Add garlic and ginger to bowl. 5 seconds/speed 5
Add remaining marinade ingredients. 20 seconds/speed 4
Remove and set aside in a bowl.
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.
Put tepid water, sugar and yeast in bowl. 10 seconds/speed 3. Allow to sit for 10 minutes in bowl for yeast to rise.
Add flour, oil, salt and baking powder. 5 seconds/speed 4 to combine. Then 8 minutes/
Place into an oiled bowl in a warm space without a draft for an hour or until doubled in size.
Punch down to release air on an oiled bench.
Cut dough into half and continue to halve until you have 16 equal portions in small balls
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.
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.
Assemble as you eat-place duck, slaw and hoisin on buns. Layer with generous serves of coriander and chives.
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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