Restaurant-Quality Steamed Pork Buns
Restaurant-Quality Steamed Pork Buns

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, restaurant-quality steamed pork buns. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Restaurant-Quality Steamed Pork Buns is one of the most well liked of recent trending meals on earth. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. Restaurant-Quality Steamed Pork Buns is something that I’ve loved my whole life. They’re fine and they look wonderful.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have restaurant-quality steamed pork buns using 21 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Restaurant-Quality Steamed Pork Buns:
  1. Make ready For the dough:
  2. Take 200 grams Cake flour
  3. Take 100 grams Bread (strong) flour
  4. Prepare 37 grams Sugar
  5. Make ready 1 dash Salt
  6. Take 5 grams Dry yeast
  7. Take 8 grams Baking powder
  8. Prepare 10 grams Skim milk powder
  9. Get 1 tbsp Vegetable oil
  10. Make ready 150 ml Lukewarm water
  11. Get Filling:
  12. Get 250 grams Ground pork
  13. Take 3 large Dried shiitake mushrooms
  14. Get 100 grams Onions
  15. Prepare 100 grams Cooked bamboo shoot in water
  16. Make ready 3 tbsp Soy sauce
  17. Get 1/2 tsp Salt
  18. Take 1 1/2 tbsp Sugar
  19. Take 1 Ginger (grated)
  20. Make ready 2 tbsp Sesame oil
  21. Take 1 tbsp Katakuriko
Steps to make Restaurant-Quality Steamed Pork Buns:
  1. In a bowl, mix the dough ingredients. When it comes together, knead well until smooth.
  2. 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).
  3. 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.
  4. When the dough has doubled in size, divide into 50g portions (10 pieces).
  5. 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.)
  6. When the buns are formed, leave to rise again for about 15 minutes at 105°F/40°C (2nd rising).
  7. Put the buns in a heated steamer, cover with a lid and steam over high heat for 15 minutes.

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