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π₯ Inside this video I will you show you how to make Chinese Steam Pork Bunπ₯
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ααααααααΎαααααΆα || Chinese Steam Pork Bun
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Part 1: Mixing the dough
Mixing the wet ingredients
- 1 & 1/3 cup 1% or 2% warm milk ( 330ML )
- 2 tsp of instant yeast ( 8g )
- 1 /2 tsp of salt ( 2g )
- 2 tbsp of cooking oil ( 30ML )
- 1/3 cup of sugar ( 70g )
- Mix well and cover for 5 minutes
Note: Warm up the milk that is from the refrigerator in the microwave for 45 seconds. Depending on the kind of microwave, it may take shorter to warm up or longer to warm up. Just warm milk not hot.
Mixing dry ingredients
- 4 cups all-purpose flour ( 620g )
- 1 tsp of baking powder ( 4g )
- Mix well together with the hand mixer
Note: If you want whiter steam buns, you can use cake flour.
Part 2 - Pork Filling
- 1 &1/2 lb ground pork ( 700g )
- 2 cups fine chopped cabbage ( 300g )
- 1 bunch of glass noodle ( 40g )
- Dry black fungus ( 20g )
- 6 cloves fine shredded garlic or finely chopped
- 3-4 stalks green onions ( finely sliced )
- 2 tsp sugar ( 8g )
- 1 tsp salt. ( 4g )
- 2 tbsp oyster sauce. ( 40g )
- 1 tsp light soy sauce ( 5ML )
- 1 tsp of garlic powder ( 4g ) (unsalted)
- Chinese Sausages ( 2X )
- 3 eggs. 1 egg for the filling and boil 2 other eggs
Note: garlic powder, if you use garlic powder that have salt, to make sure to reduce salt to 1/2 tsp only.
Note: You will also need the steamer pot ( size large ). The bamboo lid is also recommended. Using the bamboo lid or lip with wrap cloth will help absorb the evaporated water not to drip down on the buns when steaming them. The bun will be cooked dry, not wet, and mushy.
13 ΡΠ΅Π½ 2024
