CHINESE PORK BUNS RECIPES RECIPES

Steps:

• Combine 1/2 cup water, yeast, 2 teaspoons sugar, and 1 teaspoon cake flour in a large bowl; let stand until top is beginning to form a layer of white foam, about 20 minutes. Add remaining cake flour (2 cups minus the 1 teaspoon) and stir gently using chopsticks until dough comes together. Knead dough until smooth. Cover with plastic wrap and let first dough stand in a warm place for 4 to 6 hours.
• Mix 2/3 cup water, ginger, spring onion, oyster sauce, 1 tablespoon sugar, all-purpose flour, 1 tablespoon corn flour, sesame oil, and white pepper in a saucepan over medium-low heat; cook, stirring constantly, until thickened, about 5 minutes. Cool filling to room temperature; refrigerate.
• Spoon chilled filling over pork; mix well.
• Sift 1/2 cup corn flour, 3/8 cup cake flour, and baking powder together into a bowl. Add 3/8 cup sugar and cooking oil and mix well. Mix corn flour mixture into first dough, kneading until smooth. Roll dough into a ball. Cover ball with an inverted bowl and let stand for 10 minutes.
• Divide dough into 12 to 15 pieces and roll each into a ball. Flatten the balls into rounds. Spoon 1 to 2 tablespoons filling into the center of each round and fold round around filling and seal. It's fine if the top is a bit thick, it just helps create the top flower look.
• Line bamboo steamers with parchment paper and arrange buns on top. Set aside in a warm place for 5 minutes. Close lids tightly.
• Bring 1 1/2 to 2 quarts water to a boil in a wok or large skillet for 10 minutes. Place steamers in the wok and steam buns over medium heat until cooked through, 12 to 15 minutes.

Steps:

• Sift the flour.
• Add sugar, baking powder and lard.
• pour in water and knead until smooth.
• Cover with a damp teatowel and rest for 30 minutes.
• Saute the onions and pork briefly in the oil.
• Add water and seasonings and simmer until the sauce thickens.
• Spread this filling onto a plate to cool.
• Roll the dough into a long sausage shape and cut into twelve equal pieces.
• Roll each into a ball and flatten into a circle with your fingers.
• Place a spoonful of filling in the center and bring the dough up around it.
• Pinch the dough firmly to join it.
• Put each bun on a separate piece of parchment or wax paper.
• At this point the pastries can be frozen (IQF) by placing them on a tray in the freezer.
• Otherwise, brush each with a little water and set them in a steam basket.
• Steam over rapidly boiling water for 10 minutes.
• When steaming, do not crowd the pastries.
• If necessary steam them in batches.
• They can be rewarmed (once) carefully in the microwave.