Learn how to make these soft & fluffy Sweet Pork Soft Buns from scratch.
Ingredients & Procedures:
A. Sweet Pork filling: (can be prepared ahead of time)
1. Marinate 1 cup of cubed pork shoulder (or any cut) with 1 teaspoon each of soy sauce, oyster sauce, corn starch, sugar & 5-Spice Powder, 1 piece of fermented bean curd & some juice from the jar, 1/4 tsp salt, dashes of ground white pepper, some MSG or chicken powder & sesame oil, mix well & store in fridge to marinate
2. In a pan with heated oil , sauté 1 medium-sized diced onion, add in marinated pork, cook until meat are slightly browned, add in a cup of water to tenderize meat, once it comes to a boil, cover & simmer over low to medium heat until meat is tender & water is almost gone, taste & adjust seasoning if you need to. Transfer to a bowl & let it cool down.
B. Soft Buns Dough
1. Add 1 tsp each of active dry yeast & sugar to 65 ml (6 tbsp) lukewarm water
(if using instant yeast just add directly to dry ingredients)
2. Mix 155 grams (1 cup 5 tbsp) Bread Flour, 1/2 tsp salt, 1 tsp Bread Improver, 3 tbsp Vegetable Oil & the bloomed Yeast until flour is fully incorporated
3.Transfer to a lightly oiled surface & knead for 3-4 minutes, form into a ball & place in a lightly oiled bowl, cover & let it rise for 20 minutes
4. On a lightly oiled surface, flatten dough & divide into 10 equal portions, form into balls, cover & let them rise for 30 minutes
5. Flatten balls with your hands or with a rolling stick to form circular shapes,make it thinner at the edges, add 1 tbsp of cooked meat in the center, gather edges & pinch to seal, transfer to cupcake or muffin mold & let them rise for 1hour
6. Brush top with egg wash, bake for 12-15 minutes in 200 deg C in a preheated oven
7. Enjoy!
Note: After I received the digital kitchen scale I ordered, I weighed the amount of flour & water I used in this recipe (in cup & tbsp) as a guide to get a more consistent result if I feel like doing this recipe again in the future
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