MEAT FLOSS DONUTS RECIPES

Steps:

• Wash the pork and then cut into larger chunks around 3 to 4 cm.
• Cook them in boiling water for around 5 minutes to remove the impurities. Transfer out and wash again.
• In high pressure cooker or a large pot, add ginger, green onion, star anise, soy sauce and Sichuan peppercorn and pork; pour enough water to cover the pork meat. Add 1 tablespoon of light soy sauce too. For high pressure cooker, cook for around 20 minutes until the pork is soft. If you use pot to simmer, simmer them for 40 minutes and add slightly more water (3 cm higher) and check the water level from time to time. Add hot water if necessary (make sure the pork is covered with water).
• Transfer out and cool down; finely shredded by hand.
• For bread-maker
• For pan frying

Steps:

• Tip the flour, sugar and a good pinch of salt into a large bowl. Add the butter and rub into the flour with your fingertips. Stir in the yeast.
• Warm the milk to hand hot. Make a well in the centre of the flour and add the milk and egg. Mix everything together to make a soft dough. Tip onto a lightly floured surface and knead for 5 mins until the dough is smooth, elastic and no longer sticky. Put the dough back in the bowl, cover with a tea towel and leave to rise for about 1 hr or until doubled in size.
• Knead the dough again briefly, then divide into 12 equal pieces. Roll out each piece to a 9cm round and put 1 tsp mincemeat in the centre. Gather up the edges of the dough to enclose the filling, pinching it well to seal. Shape into a ball between your hands and put on a baking sheet lined with baking paper, sealed side down, allowing space for the dough to rise. Cover with a tea towel and leave for about 30 mins. Heat the oven to 190C/170C fan/gas 5.
• Bake the doughnuts for 10-12 mins until risen and golden. Mix the icing sugar with 2 tbsp cold water in a shallow bowl. Mix the caster sugar and cinnamon in another bowl. Roll each doughnut first in the sugar syrup, then into the caster sugar to coat all over. Leave to cool.