Recipe of Ultimate Restaurant-Quality Steamed Pork Buns
Hello everybody, it's Jim, welcome to our recipe site. Today, I'm gonna show you how to make a special dish, How to Prepare Favorite Restaurant-Quality Steamed Pork Buns. One of my favorites. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Restaurant-Quality Steamed Pork Buns, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Restaurant-Quality Steamed Pork Buns delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Restaurant-Quality Steamed Pork Buns is 10 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we have to prepare a few components. You can cook Restaurant-Quality Steamed Pork Buns using 21 ingredients and 7 steps. Here is how you can achieve it.
I love the steamed pork buns served at a certain famous restaurant, and I tried to recreate them several times. But they'd come out too wet because of too much liquid in the filling, or the dough would be too dry. Finally, I was finally able to make a version I was happy with. Here's the secret to successful steamed pork buns!
It takes some time to make these, but it's important to let the dough rest properly to make it soft and fluffy. For 10 buns. Recipe by HIROMIKOSAN
Ingredients and spices that need to be Get to make Restaurant-Quality Steamed Pork Buns:
- For the dough:
- 200 grams Cake flour
- 100 grams Bread (strong) flour
- 37 grams Sugar
- 1 dash Salt
- 5 grams Dry yeast
- 8 grams Baking powder
- 10 grams Skim milk powder
- 1 tbsp Vegetable oil
- 150 ml Lukewarm water
- Filling:
- 250 grams Ground pork
- 3 large Dried shiitake mushrooms
- 100 grams Onions
- 100 grams Cooked bamboo shoot in water
- 3 tbsp Soy sauce
- 1/2 tsp Salt
- 1 1/2 tbsp Sugar
- 1 Ginger (grated)
- 2 tbsp Sesame oil
- 1 tbsp Katakuriko
Steps to make Restaurant-Quality Steamed Pork Buns
- In a bowl, mix the dough ingredients. When it comes together, knead well until smooth.
- 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).
- 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.
- When the dough has doubled in size, divide into 50g portions (10 pieces).
- 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.)
- When the buns are formed, leave to rise again for about 15 minutes at 105°F/40°C (2nd rising).
- Put the buns in a heated steamer, cover with a lid and steam over high heat for 15 minutes.
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