Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, restaurant-quality steamed pork buns. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Restaurant-Quality Steamed Pork Buns is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It is easy, it is fast, it tastes yummy. Restaurant-Quality Steamed Pork Buns is something which I have loved my whole life. They are nice and they look fantastic.
To begin with this recipe, we have to first prepare a few ingredients. You can have restaurant-quality steamed pork buns using 21 ingredients and 7 steps. Here is how you can achieve it.
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The ingredients needed to make Restaurant-Quality Steamed Pork Buns:
- Prepare For the dough:
- Take 200 grams Cake flour
- Get 100 grams Bread (strong) flour
- Get 37 grams Sugar
- Take 1 dash Salt
- Get 5 grams Dry yeast
- Make ready 8 grams Baking powder
- Take 10 grams Skim milk powder
- Get 1 tbsp Vegetable oil
- Prepare 150 ml Lukewarm water
- Prepare Filling:
- Get 250 grams Ground pork
- Prepare 3 large Dried shiitake mushrooms
- Get 100 grams Onions
- Get 100 grams Cooked bamboo shoot in water
- Make ready 3 tbsp Soy sauce
- Prepare 1/2 tsp Salt
- Make ready 1 1/2 tbsp Sugar
- Prepare 1 Ginger (grated)
- Make ready 2 tbsp Sesame oil
- Take 1 tbsp Katakuriko
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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.
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