SHAO BAO RECIPES

Steps:

• Dissolve the yeast in 150ml warm water and let stand for 5 minutes. Flour, corn starch, pig fat, sugar mixed together. then mix the mixture with the yeast-water mixture and knead to a soft dough.
• close everything with a plastic wrap and wait until the dough has become about twice as large as before. It should now look like a honeycomb structure. Now gently press the dough to remove the air bubbles.
• The enlightened Roll out the dough and the baking powder spread evenly over it and add a little sesame oil and push on.
• Dough knead again slightly, then again cover a 15-minute film and again knead slightly.
• The streaky pork meat, pork loin 1: 1 ratio and cut into small cubes.
• Put some oil in the wok and heat, the diced pork, 2 tablespoons oyster sauce, add 1 tablespoon of soy sauce and stir until uniform.
• Remove the meat from the wok and add leeks, ginger and water to the meat.
• The flour to medium thick disks roll and give the meat mixture in the center.
• Now the Baozi close, but not like other Baozi makes you Baozi from Canton not entirely, in the middle is a small opening.
• Now place the Baozi in the steaming tray.
• When the water already bubbling in the steaming tray, then turn down the flame and let slightly damp for 15min. After the 15 minutes the flame off completely and let stand another 2-3min.

Steps:

• For the Pork Jelly
• For the Filling
• For the wrappers
• Steaming process