Hello everybody, it is John, welcome to my recipe page. Today, I will show you a way to make a special dish, restaurant-quality steamed pork buns. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Pillowy soft steamed buns filled with a sweet, savoury saucy pork filling. Homemade Chinese Pork Buns are truly just like the ones you swipe off the The trolley-chasing protocol differs from restaurant to restaurant, but I'm shameless. Where there's a will, there's a way.
Restaurant-Quality Steamed Pork Buns is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. They’re nice and they look fantastic. Restaurant-Quality Steamed Pork Buns is something which I have loved my entire life.
To begin with this recipe, we must prepare a few components. You can cook restaurant-quality steamed pork buns using 21 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Restaurant-Quality Steamed Pork Buns:
- Get For the dough:
- Make ready 200 grams Cake flour
- Take 100 grams Bread (strong) flour
- Make ready 37 grams Sugar
- Get 1 dash Salt
- Make ready 5 grams Dry yeast
- Make ready 8 grams Baking powder
- Make ready 10 grams Skim milk powder
- Take 1 tbsp Vegetable oil
- Take 150 ml Lukewarm water
- Get Filling:
- Get 250 grams Ground pork
- Make ready 3 large Dried shiitake mushrooms
- Make ready 100 grams Onions
- Prepare 100 grams Cooked bamboo shoot in water
- Make ready 3 tbsp Soy sauce
- Take 1/2 tsp Salt
- Prepare 1 1/2 tbsp Sugar
- Make ready 1 Ginger (grated)
- Prepare 2 tbsp Sesame oil
- Make ready 1 tbsp Katakuriko
Place pork in a medium bowl. The perfect steamed BBQ Pork bun is snowy white and cracked open at the top. Unlike other steamed buns, which usually start with cold water and are steamed over medium heat, these buns require you to pre-boil the water in the steamer, forcing the buns to rise quickly so the top cracks. Restaurant-Quality Steamed Pork Buns Recipe by cookpad.japan.
Instructions to make Restaurant-Quality Steamed Pork Buns:
- In a bowl, mix the dough ingredients. When it comes together, knead well until smooth.
- When the surface of the dough is smooth, form into a ball, put into a bowl and cover with plastic wrap. Leave to rise for about 40 minutes or until doubled (1st rising).
- Chop the rehydrated shiitake mushrooms and onion finely. Roughly chop up the bamboo shoots. Put all the filling ingredients in a bowl and mix well.
- When the dough has doubled in size, divide into 50g portions (10 pieces).
- Roll each piece into a ball. Roll each one into a 10 cm circle with a rolling pin, and wrap the filling in each piece. (If the dough doesn't roll out easily, cover with a kitchen towel and leave for 10 minutes.)
- When the buns are formed, leave to rise again for about 15 minutes at 105°F/40°C (2nd rising).
- Put the buns in a heated steamer, cover with a lid and steam over high heat for 15 minutes.
I love the steamed pork buns served at a certain famous restaurant, and I tried to recreate them several times. But they'd come out too wet because of too much liquid in the filling, or the dough would be too dry. Pork Buns (鲜肉包子 or bao buns) are a Chinese dim sum tradition consisting of soft steamed buns with a juicy and flavorful pork filling inside. They're a great grab-and-go snack, and fit nicely into any Asian-themed meal or potluck. Plus, kids and picky eaters love them.
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