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Before you jump to Restaurant-Quality Steamed Pork Buns recipe, you may want to read this short interesting healthy tips about Apples Can Have Huge Advantages To Improve Your Health.
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We hope you got insight from reading it, now let’s go back to restaurant-quality steamed pork buns recipe. To make restaurant-quality steamed pork buns you need 21 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Restaurant-Quality Steamed Pork Buns:
- Take For the dough:
- Provide 200 grams Cake flour
- Provide 100 grams Bread (strong) flour
- Provide 37 grams Sugar
- Provide 1 dash Salt
- Provide 5 grams Dry yeast
- Prepare 8 grams Baking powder
- Provide 10 grams Skim milk powder
- Provide 1 tbsp Vegetable oil
- Provide 150 ml Lukewarm water
- Provide Filling:
- Get 250 grams Ground pork
- Provide 3 large Dried shiitake mushrooms
- Get 100 grams Onions
- Prepare 100 grams Cooked bamboo shoot in water
- Use 3 tbsp Soy sauce
- Get 1/2 tsp Salt
- Take 1 1/2 tbsp Sugar
- Provide 1 Ginger (grated)
- Use 2 tbsp Sesame oil
- Take 1 tbsp Katakuriko
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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