WHITE BUN CHINESE RECIPES

Steps:

• This is a self-raising powder bought at a steamed bun shop. The boss also added white sugar in it, so the white sugar is not added. I eat by myself, so I cook less.
• What is the right amount of water? Let me tell you the truth, the water volume of steamed buns is automatically changed, not according to the recipe. So just fill a bowl with water just like me.
• Because you don't know how much water you want, you can't pour all the water. Therefore, you first pour a portion and stir it into a flocculent with chopsticks. (This step is as follows: 4)
• When will it be added? That is, if you stir with chopsticks, the flour is all flocculent, and there is not too much dry powder, and each flocculent is evenly coated with flour. (Pictured)
• After finishing the fourth step, you can knead the dough, and keep kneading the dough until the hands are light, the dough is light, and the pot is light. Of course, only the first two can also be fermented in a pot. (Don’t make the dough very soft)
• The volume of the dough has increased to 2 to 1.5 times the original volume + the internal structure appears honeycomb = fermentation is complete
• Take out the dough and gently press and exhaust to the original size.
• After exhausting the air, you can knead the dough vigorously. This time, you must knead hard until the dough is cut and there is no obvious honeycomb shape on the cross section! (If you fail to do it, steam it, you will regret it)
• Knead the kneaded dough into a long strip of uniform thickness, and level the ends. Immediately cut the right amount with a knife. If you want to look good, you must first make sure that the dough is not soft and the knife is fast! quasi! ruthless! Just work.
• This is an electric rice cooker: Pour half a pot of water into the pot, put on the basket, put the steamed bun, press the cooking button, and steam for 15-20 minutes.

Steps:

• Mix together pork, barbecue sauce, shallots, flour, chicken stock, soy sauce, oil, and sugar. Chill in refrigerator for at least 6 hours.
• Preheat grill for medium heat and lightly oil the grate. Cook the pork until an instant-read meat thermometer reaches 145 degrees F (63 degrees C). Allow to cool; shred or finely chop the meat.
• Prepare dough for Chinese Steamed Buns (see footnote).
• Shape dough into balls. Roll each out into a circle, (like won-ton wrappers). Put 1 tablespoonful of prepared meat mixture in the center of each circle, and wrap dough around filling. Place seam-side down onto wax paper squares. Let stand until doubled, 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 to 20 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.