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Steamed buns with char siu pork
Asian steamed buns with char siu pork
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Ingredients
Directions
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Preheat the oven to 180 ° C.
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Cut the garlic fine for the marinade. Peel and grate the ginger. Mix with the char siu sauce.
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Spoon the bacon strips in the baking dish with the marinade and leave to marinate with aluminum foil for 30 minutes.
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In the meantime, peel the winter carrot and scrape into thin ribbons with a peeler.
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Halve the cucumber in the length and remove the seed lists with a teaspoon. Saute the unpeeled cucumber with a peeler in long ribbons.
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Mix the sesame oil, fish sauce and lime juice into a dressing and add to the carrot-cucumber ribbons. Scoop and let stand until use.
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Place the bacon patties covered with aluminum foil in the oven and cook until about 20 minutes.
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Remove the foil and rack for approx. 35 min. Until the bacon steaks turn golden brown. Turn halfway.
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In the meantime, mix the self-raising flour, salt, baking powder and milk into a coherent whole for the buns.
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Remove the dough from the bowl and knead floured hands for 5 minutes. Divide into balls of equal size.
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Roll out a ball into an oval with a length of 12 cm and a width of 6 cm on a worktop covered with self-raising flour.
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Brush thinly with sesame oil and double fold. Make it 11 more.
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Bring a layer of water of 4 cm to the boil and place the steam basket above it.
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Cut pieces of baking paper of 12 x 6 cm.
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Place 6 pieces on the bottom of the steam basket. Make sure that the entire bottom is not covered, so that the steam can pass through.
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Place 6 buns in the basket and steam covered with a lid or aluminum foil in 10 minutes. Repeat with the rest.
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Remove the meat from the oven and cut into strips. Scoop with the remaining frying juices.
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Put the pork, the cucumber-carrot salad and the buns on the table and have everyone put together their own bun.
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Nutrition
220Calories
Sodium25% DV595mg
Fat18% DV12g
Protein14% DV7g
Carbs7% DV20g
Fiber4% DV1g
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