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

Hey everyone, it’s Drew, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, restaurant-quality steamed pork buns. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Restaurant-Quality Steamed Pork Buns is one of the most favored of recent trending foods on earth. It is enjoyed by millions daily. It is simple, it is fast, it tastes yummy. Restaurant-Quality Steamed Pork Buns is something which I have loved my whole life. They’re nice and they look wonderful.

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

The ingredients needed to make Restaurant-Quality Steamed Pork Buns:
  1. Prepare For the dough:
  2. Take Cake flour
  3. Make ready Bread (strong) flour
  4. Make ready Sugar
  5. Make ready Salt
  6. Prepare Dry yeast
  7. Make ready Baking powder
  8. Make ready Skim milk powder
  9. Make ready Vegetable oil
  10. Make ready Lukewarm water
  11. Make ready Filling:
  12. Take Ground pork
  13. Take Dried shiitake mushrooms
  14. Make ready Onions
  15. Make ready Cooked bamboo shoot in water
  16. Take Soy sauce
  17. Prepare Salt
  18. Prepare Sugar
  19. Make ready Ginger (grated)
  20. Take Sesame oil
  21. Get Katakuriko
Instructions 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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