Restaurant-Quality Steamed Pork Buns
Restaurant-Quality Steamed Pork Buns

Hey everyone, hope you’re having an amazing 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. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Restaurant-Quality Steamed Pork Buns is one of the most popular of current trending meals on earth. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look fantastic. Restaurant-Quality Steamed Pork Buns is something which I’ve loved my whole life.

To get started with this recipe, we must prepare a few ingredients. You can cook restaurant-quality steamed pork buns using 21 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Restaurant-Quality Steamed Pork Buns:
  1. Take For the dough:
  2. Make ready 200 grams Cake flour
  3. Make ready 100 grams Bread (strong) flour
  4. Prepare 37 grams Sugar
  5. Take 1 dash Salt
  6. Make ready 5 grams Dry yeast
  7. Prepare 8 grams Baking powder
  8. Prepare 10 grams Skim milk powder
  9. Get 1 tbsp Vegetable oil
  10. Get 150 ml Lukewarm water
  11. Prepare Filling:
  12. Get 250 grams Ground pork
  13. Make ready 3 large Dried shiitake mushrooms
  14. Make ready 100 grams Onions
  15. Get 100 grams Cooked bamboo shoot in water
  16. Prepare 3 tbsp Soy sauce
  17. Make ready 1/2 tsp Salt
  18. Prepare 1 1/2 tbsp Sugar
  19. Prepare 1 Ginger (grated)
  20. Take 2 tbsp Sesame oil
  21. Make ready 1 tbsp Katakuriko
Instructions to make Restaurant-Quality Steamed Pork Buns:
  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.

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