Donna Hay:

Sunday Tasmanian - Tassie Living - - TASSIE LIVING - with Donna Hay

Chi­nese buns, light and fluffy buns stuffed with de­li­cious bar­be­cue-flavoured pork.

Ligh­tandf luff yon the out­side, de­li­cious bar­be­cue flavoured pork on the in­side, mak­ing your own buns is eas­ier than you think. ⅔ cup (240g) char siu (Chi­nese bar­be­cue) sauce ¼ cup (60ml) dark soy sauce ¼ cup (90g) honey ⅓ cup (110g) Asian chilli jam 1kg bone­less pork neck, but­ter­flied 2 ta­ble­spoons corn­flour (corn­starch) hot chilli sauce and Chi­nese black vine­gar, to serve DOUGH 1 ta­ble­spoon caster (su­perfine) sugar 1 cup (250ml) luke­warm wa­ter 2 tea­spoons dried yeast 2½ cups (375g) plain (all-pur­pose) flour, plus ex­tra for dust­ing 25g un­salted but­ter, melted

STEP 1 Place char siu sauce, soy sauce, honey and chilli jam in a large bowl and mix to com­bine. Set 1 cup of the mix­ture aside. Add pork to the bowl. Toss to coat and re­frig­er­ate for 1 hour to mar­i­nate. Pre­heat oven to 180°C. Place the re­served mari­nade and corn­flour in a small saucepan over medium heat and cook, stir­ring, for 2–3 min­utes or un­til thick­ened. Place the pork on a large lined oven tray and cook, turn­ing half­way, for 1 hour or un­til golden. Finely chop the pork, place in a bowl with the re­main­ing mari­nade and mix. To make the dough, place sugar, wa­ter and yeast in a small bowl and mix to com­bine. Set aside for 5 min­utes or un­til foamy. Place the flour and but­ter in a large bowl, add the yeast mix­ture and mix to form a dough. Turn out onto a lightly floured sur­face and knead for 4–5 min­utes or un­til smooth and elas­tic. Place dough in a large, lightly greased bowl, cov­ered with a clean damp tea towel, and set aside in a warm place for 1 hour or un­til dou­bled in size. Cut 16 x 8cm squares of non-stick bak­ing pa­per and place on 2 large oven trays. Di­vide dough into 16 balls. Roll out each on a lightly floured sur­face to a 10cm round. Di­vide pork mix­ture be­tween each round, and pinch the edges to­gether to seal. STEP 2 Place 1 bun on each square, cover the trays loosely with a damp tea towel and set aside for 5–10 min­utes or un­til slightly risen. STEP 3 Place the buns, in batches, in a medium bam­boo steamer, al­low­ing room to spread. Place the steamer over a medium saucepan filled with sim­mer­ing wa­ter and steam for 12 min­utes or un­til the dough bounces back when pressed. STEP 4 Serve with the chilli sauce and vine­gar. Makes 16.

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