This is definitely one of my family's favourite lunches. It's a great, weekend lunch or even dinner entree at our house. I usually have the carrots and daikon pickled in less than 10 minutes, ask a family member to pick up a Peking duck from any good Chinese restaurant, then quickly prepare the steamed buns. The recipe looks daunting but there are only three elements to the dish - the pickled carrots and daikon, steamed buns and then filling. Easy!
________________________Picked carrots and daikon
Ingredients
- 2 carrots (shredded or julienned)
- 1 small daikon (shredded or julienned)
- 50g caster sugar
- Pinch of salt
- Juice of 2 lemons or 50g white vinegar
- 1-2 chilies ( optional)
Method
- Mix all ingredients together and let it sit for half hour before serving
Steamed buns
Ingredients
- 300g warm water
- 2 tsp yeast
- 30g sugar
- 2 tsp baking powder
- 600g ultra white flour*
- 30g rice bran oil
- 1/2 tsp salt
- 24 pieces of baking paper cut into 10cm x10cm squares
- Hot water for steaming (1500g x 2)
- 24 pieces of baking paper cut into 10cm x10cm squares
- Hot water for steaming (1500g x 2)
*Ultra
white flour can be purchased at any Chinese shop. You can use plain
flour but it will give the dough a slightly yellow appearance.
Thermomix Method
- Place warm water, yeast and sugar into TM bowl and mix together on speed 4 for 5 seconds
- Add remaining ingredients and mix together on speed 5 for 10 seconds.
- Add remaining ingredients and mix together on speed 5 for 10 seconds.
- Knead for for 2 minutes
- Let the dough rest until it doubles in size
- Once rested, divide the dough into 24 equal portions
- Roll each dough portion into a circle of 10cm in diameter then fold the dough into half circle and place each dough portion onto a baking paper square
- Roll each dough portion into a circle of 10cm in diameter then fold the dough into half circle and place each dough portion onto a baking paper square
- Place the 10 dough portions onto the varoma and tray
- Pour 1500g hot water into TM bowl then steam for 12 minutes on varoma temperature, speed 4.
- Refill hot water to 1500g after the first 10 buns and steam the other buns later 12 minutes on varoma temperature, speed 4
Traditional Method
- Combine sugar, warm water and yeast and let it stand until foamy
- Place
flour into a bowl, stir in oil and the yeast mixture then mix well until
the dough comes together
- Knead for about 10 minutes or until the dough is smooth (you can use a bread maker for this step)
- Knead for about 10 minutes or until the dough is smooth (you can use a bread maker for this step)
- Let the dough rest until it doubles in size
- Once rested, divide the dough into 24 equal portions
-
Roll each dough portion into a circle of 10cm in diameter then fold the
dough into half circle and place each dough portion onto a baking paper
square.
- Place dough portions into a steamer and steam the buns for 12 minutes over boiling water
Filling
Ingredients
- 4 spring onions sliced length ways into 5cm pieces
- Half a bunch of coriander
- Cooked peking duck, cut into 3 inch slices with the skin on (can be purchased from most Chinese barbecue restaurants)
- Cucumber and/or pickled carrots and daikon (recipe found above)
-1/4 cup of Hoi sin sauce mixed with 2tbs warm water
Assembly Method
- Open a bun and place two or three perking duck slices
- Top with layer of cucumber/pickled carrots and daikon, as well as spring onions and coriander
- Finish with the Hoi sin sauce...
...and enjoy!
- Top with layer of cucumber/pickled carrots and daikon, as well as spring onions and coriander
- Finish with the Hoi sin sauce...
...and enjoy!
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