Asian Recipes for Thermocook and Thermomix

SEREMBAN CHICKEN SIEW PAO
baked chicken buns
INGREDIENTS
500g chicken mince
20ml light soy sauce
25ml thick soy sauce
3/4 Tbsp chicken stock granules
1/2 Tbsp hoi sin sauce
a dash of pepper
3/4 cup sugar
75 g fried onion
150 ml water
Water dough -
240 g strong flour
1 tsp salt
120 g butter
60 ml water
30 ml sugar
1 tsp lemon juice
Butter dough -
130 g plain flour
100 g butter
***
method
For the filling -
1) Combine all ingredients except
fried onions in the mixing bowl,
cook at Speed 3 @ 100°C for 15
minutes.
2) Add fried onions and cook a
further 5 minutes; adjust
seasoning as required.
For the dough -
1) Combine all water dough
ingredients in mixing bowl, knead
at Speed 3 for 4 minutes. Remove.
2) Combine butter and flour for
butter dough in mixing bowl,
knead at Speed 3 for one minute.
Make sure not to mix for too long
or the dough will turn into a
mousse-like texture; it should be
fairly firm.
For the chicken siew pao -
1) Combine all water dough ingredients in mixing bowl, knead at
Speed 3 for 4 minutes. Remove.
2) Combine butter and flour for butter dough in mixing bowl, knead at
Speed 3 for one minute. Make sure not to mix for too long or the
dough will turn into a mousse-like texture; it should be fairly firm.
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