Pork Steamed Bao Buns

Pork Steamed Bao Buns

For 10 buns
Preparation time: 30 min, time to rest: 2h, cooking time: 20 min

For the dough:

[ingredients title=”Ingredients”]

• 225 g milk
• 1.5 tbsp of oil
• 375 g flour
• 2 tsp dry baker’s yeast
• 55 g sugar
• 1/2 tsp of salt

[/ingredients]

For garnish:

[ingredients title=”Ingredients”]

• 1 large leek
• 1 large carrot
• 1/2 tsp of salt
• 1/2 tsp pepper
• 200g minced pork
• 1 tbsp of olive oil
• 2 tbsp ginger soy sauce

[/ingredients]

PREPARATION

• Mix the yeast and lukewarm milk.
• In the bowl of a food processor add the flour, sugar, oil and salt. Add the milk yeast mixture and knead 5 to 10 min.
• Cover with a damp cloth and let it rise for 2 hours in an off oven previously heated to 30 ° C with a bowl of boiling water. The dough will double in size.
• Meanwhile, prepare the garnish.
• Cut the leek and carrot into small cubes and, using a chopping knife, chop the whole into small pieces.
• In a hot pan with a little oil, lightly brown the leek-carrot mixture for 2-3 minutes.
• Add the ground pork and cook over the heat without grilling. Season with salt and pepper and add the ginger soy sauce at the end of the cooking time. Reserve.
• Degaze the dough and work it a little.
• Divide the dough into 10 equal parts and form small balls.
• Roll out each ball of dough into small circles.
• Add the filling in the center.
• Grasp two opposite ends of the dough, pull and fold over the filling.
• Fold the other two ends towards the center and form a ball. Weld the ends of the dough together.

• Place the breads (flat side) in the Cuisinart steamer cooker and start cooking in manual mode for 20 min. The bao buns are ready!

• You can then sear the buns in a lightly oiled pan for a few moments on each side.
  Take the rolls out of the pan and enjoy hot.

Imprimer

Pork Steamed Bao Buns

For 10 buns Preparation time: 30 min, time to rest: 2h, cooking time: 20 min

Ingrédients

• For the dough:
• 225 g milk
• 1.5 tbsp of oil
• 375 g flour
• 2 tsp dry baker's yeast
• 55 g sugar
• 1/2 tsp of salt
• For garnish:
• 1 large leek
• 1 large carrot
• 1/2 tsp of salt
• 1/2 tsp pepper
• 200 g minced pork
• 1 tbsp of olive oil
• 2 tbsp ginger soy sauce

Instructions

1. Mix the yeast and lukewarm milk.
2. In the bowl of a food processor add the flour, sugar, oil and salt. Add the milk yeast mixture and knead 5 to 10 min.
3. Cover with a damp cloth and let it rise for 2 hours in an off oven previously heated to 30 ° C with a bowl of boiling water. The dough will double in size.
4. Meanwhile, prepare the garnish.
5. Cut the leek and carrot into small cubes and, using a chopping knife, chop the whole into small pieces.
6. In a hot pan with a little oil, lightly brown the leek-carrot mixture for 2-3 minutes.
7. Add the ground pork and cook over the heat without grilling. Season with salt and pepper and add the ginger soy sauce at the end of the cooking time. Reserve.
8. Degas the dough and work it a little.
9. Divide the dough into 10 equal parts and form small balls.
10. Roll out each ball of dough into small circles.
11. Add the filling in the center.
12. Grasp two opposite ends of the dough, pull and fold over the filling.
13. Fold the other two ends towards the center and form a ball. Weld the ends of the dough together.
14. Place the breads (flat side) in the Cuisinart steamer and start cooking in manual mode for 20 min. The bao buns are ready!
15. You can then sear the buns in a lightly oiled pan for a few moments on each side.
16. Take the rolls out of the pan and enjoy hot.