Homemade Bao buns of Iberian pork with Japanese sauce

I am very grateful to Thermomix for this super recipe of Homemade bao buns of Iberian pork with Japanese sauce. They are impressive! and with them we are transported to Japan with their intense flavor. 

And I assure you that it is not as complicated as it seems, but it does take some time. So cheer up because you are going to love them!

INGREDIENTS:'(14/16 units)

Filling:

• 300 gr of iberian pork secret 
• 20 gr of whole cane sugar
• 3 cloves garlic
• 10 gr of olive oil
• 60 gr soy sauce 
• 80 gr of chives
• 1 red onion
• 20 gr fresh sitake mushrooms
• 3 sprigs of fresh cilantro

Bao buns of milk:

• 250 gr of strong flour
• 230 gr of water
• 80 gr of whole milk
• 10 gr fresh compressed yeast
• 5 gr of baking powder
• 60 gr sugar 
• 1/2 teaspoon salt

STEP BY STEP RECIPE:

1. Put 80 gr of milk and another 80 gr of water in the mixing bowl and program 1 min. at 37º speed 1. 
2. Add the yeast and beat 2 min. at speed 1. Incorporate the flour, sugar and salt and knead at speed spiga 5 min. Remove the dough from the glass and put it in a bowl, cover with plastic wrap and let stand for an hour (you will see that triples its volume).
3. After one hour divide the dough into 16 pieces, approximately 30 gr each. Form a ball with your hand and then roll out with a rolling pin to form circles of about 10 cm in diameter. Fold the circles, one half on top of the other to make the shape of the bao bun and then do the same with each piece, placing each one on a piece of baking paper.
4. Place them both in the Varoma pan and in the Varoma tray, cover and let them rest for 45 minutes (not all of them will fit, you will have to make two batches). You will see how they rise in volume again.
5. While they rest , wash the glass and put the brown sugar to pulverize it 10 seconds at speed 10. Incorporate the ginger and peeled garlic and chop a few seconds at speed 7. Add the oil and sauté at Varoma temperature or 120º, 5 minutes at spoon speed.
6. Add the soybeans, the secret cut into 1 cm thick strips, the spring onion cut into julienne strips and the mushrooms cut into slices, and fry at the same temperature and time. Reserve to fill the bao buns as soon as they are done.
7. After 45 minutes, pour 150 grams of water in the glass. Place the Varoma with the bao buns inside and program 12 minutes, Varoma temperature and speed 2.
8. All that remains is to fill the bao buns with the filling and add a little julienned red onion and a few leaves of cilantro.

Our homemade Iberian pork bao buns with Japanese sauce are ready! Did you like them?

I remind you that on my instagram @cocinayviajes you can find more recipes and video recipes, succulent raffles and my gastronomic recommendations for you to discover new destinations, restaurants and wonderful products.

With all my love,

Mireia Alum