SHANGHAI STEAMED BUNS RECIPES

Steps:

• Add 2 grams of salt to the flour and mix well, stir the yeast with 70 grams of warm water until it melts
• First add the yeast water and stir well, then pour in 55 grams of water and knead it into a smooth dough, cover it with a damp cloth, and ferment to 2 times its size.
• Add 2 grams of salt, thick soup, light soy sauce, cooking wine, oyster sauce, eggs and chopped green onion to the minced pork and stir in a clockwise direction until it becomes viscous. Then add a little water in portions and stir until it becomes viscous.
• The fermented dough is vented and knead evenly, divided into even dough (15 grams each)
• Roll into dough
• Take a piece of dough and add the filling
• Close up
• Prepare white sesame seeds and chopped green onions
• Hot pot pour oil
• Add warm oil to the raw pan and fry until the bottom is slightly yellow. Pour a small bowl and half a bowl of water along the side of the pan
• Cover and fry
• Fry until the water is dry, and there is a squeaking sound at the bottom of the pan. Turn on and add the chopped green onion and white sesame seeds and fry for another minute. Turn off the pan and bring out the pan (turn the bottom of the pan while frying)
• The bottom is crispy and the meat filling is tender and juicy

Steps:

• Mix together yeast, 1 teaspoon sugar, 1/4 cup flour, and 1/4 cup warm water. Allow to stand for 30 minutes.
• Mix in 1/2 cup warm water, flour, salt, 2 tablespoons sugar, and vegetable oil. Knead until dough surface is smooth and elastic. Roll over in a greased bowl, and let stand until triple in size, about 2 1/2 to 3 hours.
• Punch down dough, and spread out on a floured board. Sprinkle baking powder evenly on surface, and knead for 5 minutes. Divide dough into 2 parts, and place the piece you are not working with in a covered bowl. Divide each half into 12 parts. Shape each part into a ball with smooth surface up. Put each ball on a wax paper square. Let stand covered until double, about 30 minutes.
• Bring water to a boil in wok, and reduce heat to medium; the water should still be boiling. Place steam-plate on a small wire rack in the middle of the wok. Transfer as many buns on wax paper as will comfortably fit onto steam-plate leaving 1 to 2 inches between the buns. At least 2 inches space should be left between steam-plate and the wok. Cover wok with lid. Steam buns over boiling water for 15 minutes.
• REMOVE LID BEFORE you turn off heat, or else water will drip back onto bun surface and produce yellowish "blisters" on bun surfaces. Continue steaming batches of buns until all are cooked.