Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, restaurant-quality steamed pork buns. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Simple trick will give you light, supple, restaurant-quality buns every time! Steamed buns, known as baozi in China or nikuman in Japan, are commonly made from white flour dough and filled with a delectable centre containing cooked ground beef, pork or other ingredients. The best way to have them is fresh from the steamer, when they're deliciously hot, light and fluffy, but when that's not.
Restaurant-Quality Steamed Pork Buns is one of the most favored of recent trending meals in the world. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look fantastic. Restaurant-Quality Steamed Pork Buns is something that I have loved my entire life.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook restaurant-quality steamed pork buns using 21 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Restaurant-Quality Steamed Pork Buns:
- Make ready For the dough:
- Take 200 grams Cake flour
- Take 100 grams Bread (strong) flour
- Take 37 grams Sugar
- Make ready 1 dash Salt
- Get 5 grams Dry yeast
- Prepare 8 grams Baking powder
- Prepare 10 grams Skim milk powder
- Get 1 tbsp Vegetable oil
- Prepare 150 ml Lukewarm water
- Make ready Filling:
- Prepare 250 grams Ground pork
- Make ready 3 large Dried shiitake mushrooms
- Get 100 grams Onions
- Make ready 100 grams Cooked bamboo shoot in water
- Get 3 tbsp Soy sauce
- Prepare 1/2 tsp Salt
- Make ready 1 1/2 tbsp Sugar
- Prepare 1 Ginger (grated)
- Prepare 2 tbsp Sesame oil
- Take 1 tbsp Katakuriko
Make the pork ahead of time and when you are ready to roll, whip these buns up and you will be chowing down on these little pillowy morsels of goodness in no time. These pork belly bao buns are worth the effort. This was my first attempt at working with pork belly, as well as my first attempt at making steamed buns. Pillowy soft steamed buns filled with a sweet, savoury saucy pork filling.
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.
Homemade Chinese Pork Buns are truly just like the ones you swipe off the dim sum trolleys. In another mixing bowl, add scallions and ginger to the pork along with salt, white pepper, five-spice powder, light soy sauce, dark soy sauce. Chef John's puffy, glossy Chinese steamed buns are filled with any leftover barbecue pork you have on hand.. Squeeze pleats together at the top to seal in the filling. Place pork buns on individual squares of parchment paper.
So that’s going to wrap this up for this exceptional food restaurant-quality steamed pork buns recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
