Restaurant Quality Steamed Pork Buns Recipe by cookpad.japan
Cooking Instructions 1 In a bowl, mix the dough ingredients. When it comes together, knead well until smooth. 2 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). 3 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. 4 When the dough has doubled in size, divide into 50g portions (10 pieces). 5 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.) 6 When the buns are formed, leave to rise again for about 15 minutes at 105°F/40°C (2nd rising). 7 Put the buns in a heated steamer, cover with a lid and steam over high heat for 15 minutes. 1 In a bowl, mix the dough ingredients. When it comes together, knead well until smooth. 1 In a bowl, mix the dough ingredients. When it comes together, knead well until smooth. 2 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). 2 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). 3 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. 3 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. 4 When the dough has doubled in size, divide into 50g portions (10 pieces). 4 When the dough has doubled in size, divide into 50g portions (10 pieces). 5 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.) 5 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.) 6 When the buns are formed, leave to rise again for about 15 minutes at 105°F/40°C (2nd rising). 6 When the buns are formed, leave to rise again for about 15 minutes at 105°F/40°C (2nd rising). 7 Put the buns in a heated steamer, cover with a lid and steam over high heat for 15 minutes. 7 Put the buns in a heated steamer, cover with a lid and steam over high heat for 15 minutes. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Brownie's In A Mug. ;) breakfast egg rolls Cranberry Cream Cheese Cake Chicken in White Wine Sauce Creamed Cauliflower with cheese bacon and chives Brownie's In A Mug. ;) breakfast egg rolls Cranberry Cream Cheese Cake Chicken in White Wine Sauce Creamed Cauliflower with cheese bacon and chives Lasagna with Sausage and Meatballs Memaw's Peanut Butter Cookies sunshines peanut brittle Raw Bread Asian beef mince balls My First Birthday Cake - Using No Eggs Light and Fluffy Tofu Hamburger Steaks Simmered in Sauce Dry Curry (Rice Gratin or Doria Style) Baked Steak Easy Meatballs in Sweet and Sour Sauce Lasagna with Sausage and Meatballs Memaw's Peanut Butter Cookies sunshines peanut brittle Raw Bread Asian beef mince balls My First Birthday Cake - Using No Eggs Light and Fluffy Tofu Hamburger Steaks Simmered in Sauce Dry Curry (Rice Gratin or Doria Style) Baked Steak Easy Meatballs in Sweet and Sour Sauce