Combi F-180 Operations Instructions download pdf (Page 23)

5. Transfer the dough to a well-floured surface and knead the dough by hand

for about 10 minutes until it is smooth and elastic. Shape the dough into a

ball and cover with a dampened kitchen towel. Let the dough rest at room

temperature for 1 hour.

6. Meanwhile, line the baking pan with a piece of parchment and take pork out

of the refrigerator. Lay a large piece of wax paper on the counter where you

will be filling the buns.

7. Lightly flour the work surface and roll the dough into a log, about 16 inches

(40 cm) long. Cut the log into 16 equal pieces, about 2 ounces (60 g) each.

8. Working with one piece of dough at a time and keeping the rest covered

with the damp towel, roll each piece of dough into a very flat round, about 4

to 5 inches (10 to 12.5 cm) in diameter. Fill each dough in the center with 2

heaping tablespoons (30 ml) of the shredded pork. It may seem like a lot but

the dough will stretch as you pull it around the filling. Gather the dough up

and around the filling by pleating along the edges. Pinch the pleats together,

making a little neck on the bun, and twist firmly to seal.

9. Put the bun on the wax paper and cover with another damp towel. Repeat

with remaining dough and filling until all buns have been made.

10. Put half of the buns on the baking tray, keeping the remaining 8 covered.

Put the tray in the oven with the rack in the middle rack position and set to

Steam at 210 °F (98.8°C) for 30 minutes, until dough is cooked through.

Remove the buns and re-line the tray with new parchment and repeat

with remaining buns.

11. Serve immediately.

Nutritional information per bun:

Calories 392 (41% from fat) • carb. 40g • pro. 20g • fat 18g • sat. fat 5g

• chol. 59mg • sod. 786mg • calc. 28mg • fiber 0g

Brussels Sprouts with Pancetta

The perfect side dish to any meal; the saltiness of the pancetta complements

the earthiness of the sprouts and a finish of red wine vinegar provides

an unexpected but welcome tang.

Active Time: 10 minutes Total Time: 30 minutes

Makes 4 servings

1 pound (500 g) Brussels sprouts, trimmed and halved

1 shallot, peeled and thinly sliced

1 ounce (30 g) pancetta, diced

1 tablespoon (15 ml) olive oil

⁄8

teaspoon (0.5 ml) kosher salt

⁄8

teaspoon (0.5 ml) freshly ground black pepper

2 teaspoons (10 ml) red wine vinegar

1. Toss all the ingredients except the vinegar together in a bowl until evenly

coated. Arrange the ingredients on the baking pan in a single layer, Brussels

sprouts cut side down.

2. Put the baking pan in the oven with the rack in the lower rack position

and set the oven to Super Steam at 400˚F (200°C) for 20 minutes, until the

sprouts are tender and well browned. Start checking after 15 minutes.

3. Remove sprouts from the pan and put them into a serving bowl. Toss with

vinegar. Adjust seasonings as desired and serve.

Nutritional information per serving:

Calories 108 (46% from fat) • carb. 11g • pro. 5g • fat 6g • sat. fat 1g

• chol. 6mg • sod. 230mg • calc. 50mg • fiber 4g

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Combi F-180 Operations Instructions Page 23

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