Chinese Cabbage and Pork Bun

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Chinese Cabbage and Pork Bun

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Ingredients

25 portion(s)

Bun Dough

500 grams flour, Medium protein flour
260 grams water, for dough
1 tsp dried instant yeast
40 grams sugar, powered sugar
10 grams oil
2 grams salt

Bun Filling

300 grams Pork Belly, divided into 2cm pieces frozen for 3 hours
10 grams ginger, stem
20 grams spring onion
120 grams Chinese cabbage leaf
10 grams chinese cooking wine
30 grams soy sauce
6 grams salt
10 grams dark soy sauce
15 gram oil
5 grams sugar, powered sugar

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6

5h 0min

Preparation 3h 0min

Baking/Cooking
7

advanced

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
Chinese Taiwanese

Recipe's preparation

Make Bun Cover

Put water, yeast, sugar and oil into cooking bowl, 2min/37°C/speed3 to warm up.

Put flour into mixing bowl, 30sec/slowly incread speed from 3 to 6 to mix up all together.

Put salt into mixing bowl then set 2 minutes

knead dough. Bring out dough from mixing bowl, put it into thermo server cover and put it to a warm place to raise for about 1 hour.

Make Bun Filling

Put ginger stem and spring onion stemw in cooking bowl, 5seconds/speed5 to chop then put it into a spare bowl.

Put Chinese cabbage leaves in cooking bowl, 3seconds/speed5 to chop then put it into a spare bowl.

Put frozen pork into cooking bowl, set turbo 2 seconds blend for three times.

Set time as 1.5min/

speed3 to mix and strength sauce and meat together, in the while slowly adding 50 grams of water, spring onion, ginger, chinese cabbage and rest of other sauces then take it out into a spare bowl.

Devide dough into 24 pieces when bun dough is ready then roll the dough pieces to flat.

Stuff bun with filling and put it aside tp rest for 20 minutes.

Spray oil on both Varoma dish and Varoma bowl.

Put bun into Varoma dish and Varoma bowl then put 840g water into mixing bowl to steam bun for Varoma/25min/Speed1.

Stay 2 minutes then open lid to serve.

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Tip

1. Use milk instead of water to make bun dough, the bun cover will be whiter and softer, even tasty.
2. Chinese cabbage can be taken place with any other mixed veggies like mushuroom, carrot, etc..
3. After making bun fillling ready, put it into spare bowl then put into fridge to stay(frozen) about 40 minutes to wait for dough raising and also it will be easier to stuff fillings to make a bun.

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.