Pack as Padkos.
Rib Burger Steamed Buns
- 500 g Eskort Marinated Rib Burgers
- 2 red onions, chopped
- 45 ml sage
- 500 ml white cheddar cheese
- 30 ml Marmite
- 15 ml bread crumbs
- Steamed Buns:
- 250 ml white bread flour
- 250 ml cake flour
- 30 ml Salt
- 65 ml castor sugar
- 20 g yeast
- 375 ml lukewarm water
- olive oil
- Steamed buns:
- Add bread flour, cake flour, salt and sugar to a large mixing bowl.
- Mix dry yeast into the warm water and set aside to activate the yeast (5 – 7 minutes).
- Add the activated yeast the flour mix and mix until a ball of dough starts to form.
- Turn the dough onto a flour dusted surface and knead for 10 min until smooth.
- Place the dough in a large mixing bowl, drizzle with oil, cover with cling wrap and store in a warm place until it doubles in size.
- Preheat an oven to 180°C.
- Place Rib Burgers on a greased baking tray and bake for 10 – 15 minutes
- Fry the red onions and sage in a moderately heated pan until soft. Set aside to cool.
- Combine the fried onions, Marmite, white cheddar and bread crumbs in a mixing bowl, mix well.
- flatten the dough, roll out into a square and divide into eight and roll out each piece into rectangles.
- Halve each Rib Burger lengthwise, place onto a dough rectangle and top with filling.
- Enclose the Rib Burger and filling and brush the dough with olive oil and a little water.
- Place each bun in a piece of baking paper to ensure they don’t stick together when steaming.
- Place the buns into a colander in a pot over simmering water, cover and steam for 25 – 30 minutes.
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