587g T 45
50g sugar
35g skimmed milk powder
1.5g baking powder
1g baking soda
7.5g dried Yeast
330g water
90g melted lard
1kg red Victoria plums, cut into ¼’s
2 cox apples, peeled and quartered
3 – 4 banana shallots, quartered
1 onion, quartered
200g light muscovado sugar
3 cloves of garlic, finely chopped
130ml red wine vinegar
120ml water
3g salt
20g finely chopped ginger
2 red chilli, finely chopped
5g mustard seeds
2g finely crushed black pepper
Large pinch of chili flakes
Spice bag mix:
4 star anise
1 tsp toasted fennel seed
Tie these up and then they can be added to the mix.
125g tomato ketchup
80g plum sauce
60g chili sauce
35g hoisin sauce
50g Worcestershire sauce
50ml Shaoxing wine
100g black vinegar (like rice vinegar)
110g sugar
3g Chinese five spice powder
Mix the above and reduce to the correct consistency.
50g ancho chile
65g guajillo chile
1 ltr boiling hot water
12g chipotle adobo
65g roasted garlic cloves
2g cumin
2 cloves
2g coriander
3g cinnamon
2g allspice
2g black peppercorns
1.5g dried oregano
100g brown sugar
10g salt
300ml cider vinegar
500g dark roasted or grilled pineapple sticks
500g of grilled tomatoes
1 fried crispy egg
4 pieces of crisp streaky bacon
Fill the bun with a sauce of your choice, place on the crispy smoked bacon & fried egg.
Combine the yeast and water in the bowl of a stand mixer leaving for a good ten mins. Add the flour, sugar, milk powder, salt, baking powder, baking soda and fat and mix on the lowest speed possible for 8-10 minutes.
The dough should gather into a neat, not-too-tacky ball on the hook. When it does, lightly oil a medium mixing bowl, put the dough in it and cover the bowl with a dry kitchen towel. Put it in a warm place and let it rise until the dough doubles in size for about 1 hour 15 minutes.
Knock the dough down and turn it out onto a clean work surface. Using a bench scraper or a knife, divide the dough in half, then divide each half into 5 equal pieces. Cut these to the size of a tennis ball weighing 50g each and roll each piece into a ball.
Cover the dough balls with some plastic wrap and allow them to rest and rise for 30 minutes. Meanwhile, cut out 10cm squares of parchment paper. Flatten one ball with the palm of your hand, then use a rolling pin to roll it out into a 10cm-long oval. Lay a greased chopstick across the middle of the oval and fold the oval over onto itself to form the bun shape. Withdraw the chopstick, leaving the bun folded, and put the bun on a square of parchment paper. Stick it back under the plastic wrap (or a dry kitchen towel) and form the rest of the buns. Let the buns rest for 30-45 minutes (they will rise a little)
Set up a steamer on the stove, steam the buns on the parchment squares for approx. 2-3 minutes. They can be re-heated at a later time for another 2 mins.
Chop up plums into 2cm pieces, place into a large heavy-based saucepan, adding all the ingredients. Cook the mixture on a medium heat for about 90-120 minutes, stirring now and again. The mixture will gradually thicken and darken. It is important during this stage to almost continually stir the mixture as you dont want it to burn, then when it’s the correct thick consistency, this can be taken off the heat.
Clean and remove the seeds of the chiles, then toast the chiles through the oven at 160c, then toast the other spices through the oven.
Soak the chiles in boiling hot water and leave covered to soak for 30 minutes. Place everything into a medium pan with some of the water and cook down to the right consistency for approx. 20 mins, then puree until very smooth.
587g T 45
50g sugar
35g skimmed milk powder
1.5g baking powder
1g baking soda
7.5g dried Yeast
330g water
90g melted lard
1kg red Victoria plums, cut into ¼’s
2 cox apples, peeled and quartered
3 – 4 banana shallots, quartered
1 onion, quartered
200g light muscovado sugar
3 cloves of garlic, finely chopped
130ml red wine vinegar
120ml water
3g salt
20g finely chopped ginger
2 red chilli, finely chopped
5g mustard seeds
2g finely crushed black pepper
Large pinch of chili flakes
Spice bag mix:
4 star anise
1 tsp toasted fennel seed
Tie these up and then they can be added to the mix.
125g tomato ketchup
80g plum sauce
60g chili sauce
35g hoisin sauce
50g Worcestershire sauce
50ml Shaoxing wine
100g black vinegar (like rice vinegar)
110g sugar
3g Chinese five spice powder
Mix the above and reduce to the correct consistency.
50g ancho chile
65g guajillo chile
1 ltr boiling hot water
12g chipotle adobo
65g roasted garlic cloves
2g cumin
2 cloves
2g coriander
3g cinnamon
2g allspice
2g black peppercorns
1.5g dried oregano
100g brown sugar
10g salt
300ml cider vinegar
500g dark roasted or grilled pineapple sticks
500g of grilled tomatoes
1 fried crispy egg
4 pieces of crisp streaky bacon
Fill the bun with a sauce of your choice, place on the crispy smoked bacon & fried egg.
Combine the yeast and water in the bowl of a stand mixer leaving for a good ten mins. Add the flour, sugar, milk powder, salt, baking powder, baking soda and fat and mix on the lowest speed possible for 8-10 minutes.
The dough should gather into a neat, not-too-tacky ball on the hook. When it does, lightly oil a medium mixing bowl, put the dough in it and cover the bowl with a dry kitchen towel. Put it in a warm place and let it rise until the dough doubles in size for about 1 hour 15 minutes.
Knock the dough down and turn it out onto a clean work surface. Using a bench scraper or a knife, divide the dough in half, then divide each half into 5 equal pieces. Cut these to the size of a tennis ball weighing 50g each and roll each piece into a ball.
Cover the dough balls with some plastic wrap and allow them to rest and rise for 30 minutes. Meanwhile, cut out 10cm squares of parchment paper. Flatten one ball with the palm of your hand, then use a rolling pin to roll it out into a 10cm-long oval. Lay a greased chopstick across the middle of the oval and fold the oval over onto itself to form the bun shape. Withdraw the chopstick, leaving the bun folded, and put the bun on a square of parchment paper. Stick it back under the plastic wrap (or a dry kitchen towel) and form the rest of the buns. Let the buns rest for 30-45 minutes (they will rise a little)
Set up a steamer on the stove, steam the buns on the parchment squares for approx. 2-3 minutes. They can be re-heated at a later time for another 2 mins.
Chop up plums into 2cm pieces, place into a large heavy-based saucepan, adding all the ingredients. Cook the mixture on a medium heat for about 90-120 minutes, stirring now and again. The mixture will gradually thicken and darken. It is important during this stage to almost continually stir the mixture as you dont want it to burn, then when it’s the correct thick consistency, this can be taken off the heat.
Clean and remove the seeds of the chiles, then toast the chiles through the oven at 160c, then toast the other spices through the oven.
Soak the chiles in boiling hot water and leave covered to soak for 30 minutes. Place everything into a medium pan with some of the water and cook down to the right consistency for approx. 20 mins, then puree until very smooth.
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