Thursday, March 14, 2013

Chinese steamed pork buns






recipe adapt from here


Ingredients for dough (makes 12 buns):
Bun
8g instant dry yeast
160ml lukewarm water
½ tsp white vinegar or lemon juice (optional)
280g low-protein flour aka hong kong flour( I used cake flour)
100g wheat starch
90g icing sugar
20g shortening or vegetable oil

10g baking powder
15ml cold water


Fillings:
3 hard-boiled eggs
devided each egg into 4 wedges
pork filling

  • 200gm minced pork
  • 1/2 cup finely chopped onion
  • 2 tsp oyster sauce
  • ½ tsp garlic powder or finely chopped garlic
  • 1 tsp sesame oil
  • ½ tsp salt or to taste
  • ¼ tsp ground white pepper
  • ½ tbsp corn starch 
Put everything in a bowl and mixed well , let marinated for half an hour in the refridgerater

For the bun
  1. Sift together flours and icing sugar. Place sifted flour mixture in a large mixing bowl and make a well in the middle.
  2. Fill well with lukewarm water, vinegar and yeast. Use a spatula, gently stir the water to dissolve the yeast then slowly bring together flour mixture.
  3. Add in shortening or oil and knead for 10-15 minutes until soft dough is formed. It should be smooth on the surface.
  4. Cover dough with damp cloth and let it rise for 30 minutes or until it is doubled in size. I used bread maker’s dough mode to prepare my dough up to this step.
  5. Dissolve baking powder in cold water, sprinkle over dough and knead until well combined. Divide dough into 12 equal portions and flatten with a rolling pin to make a 3” circle. Then place 1 tablespoon of minced pork filling, 1 piece of chicken and 1 wedges of egg in the middle of circle. Wrap and pleat the dough to seal . Place bun onto a 1.5” square parchment paper, seal side up.
  6. Arrange buns into a steamer, leave about 1” gab in between buns. Spray water mist over buns, and steam in a preheated steamer on high heat for 12 minutes. Remove buns from steamer and cool on rack to prevent soggy bottom.







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