STEAMED & FRIED BUNS WITH SMOKED SALMON FILLING

Prep: 20 mins. Cooking: 20 mins. Makes 20.

It’s best to use electronic scales to weigh ingredients for this recipe.

Buns

3g dried yeast

Heaped ⅔ cup (105g) strong white flour 1 tbsp (16g) sugar

½ tbsp (8g) milk powder

½ tsp (2.5g) salt, plus extra for seasoning 0.4g bicarb soda

0.4g baking powder

1 tsp (5g) duck fat or clarified butter,

melted

Filling

150g smoked salmon

1 tsp lemon juice

1 tbsp (20g) cream cheese

1 Place yeast in a jug with 60ml lukewarm water and mix well.

2 Combine all dry ingredients in bowl of a mixer fitted with a dough hook. Add water and yeast, mix to combine, then stir in melted fat. Continue to mix to a smooth dough, then cover with a clean tea towel and place in a warm place until doubled in size. Knock back dough, turn on to a board, then weigh into 10g pieces and shape into balls. Place on sprayed steamer trays and cover with plastic wrap and allow to prove again. Steam in a steam oven at 100˚C for 8 mins or in a bamboo steamer over rapidly simmering water until firm. Allow to cool. To serve, deep-fry in vegetable oil at 180˚C, basting all sides until golden brown. Remove with a slotted spoon and drain on greaseproof paper. Season with additional salt. Allow to cool a little.

3 Meanwhile, make filling. Place all ingredients in a food processor and puree until smooth. Pipe into buns and serve.