24
Feb
If possible try to use superfine flour as it gives. Once the water is boiling place the buns and parchment paper in the steamer tray leaving about 2 between each bun buns will get larger while being steamed.
Chinese Steamed Pork Buns with 1 time proof method produces more soft and fluffy steam buns and the skin surface is smoother.
Pork steam bun recipe. Once the water is boiling place the buns and parchment paper in the steamer tray leaving about 2 between each bun buns will get larger while being steamed. Close the lid and steam over high heat for 10 minutes 10 for small buns 13 for medium 15 for big. If you use a regular pot for steaming wrap the lid with a kitchen cloth to prevent the condensation formed on the lid from dripping onto the buns.
This fluffy bun Gua Bao recipe or Pork belly steamed buns are like most breads you can basically fill it with anything. It is also amazing with pulled pork fried chicken pork ribs tofu and even. From the dough make 8 buns and then place each bun on a piece of parchment paper.
Put water into a steamer and then bring it to boil over high heat. Place your buns into the steamer cover the lid and then allow it to cook for around 10 minutes. Once done remove the.
Heat the oil in a skillet over medium heat. Add the scallions and cook stirring constantly for about a minute. Add the char siu and stir well.
Add the soy sauce and oyster sauce mixture and cook stirring frequently for about 2 minutes until the pork is heated through. Once the pork has roasted for about 15 minutes rest a strainer or colander over the pot of boiling water making sure the water doesnt reach the bottom of the strainer. Working in batches place the buns in the strainer.
Cover with the lid of the pot. Steam 3 to 5 minutes or until softened and puffy. Cover your steamer then turn the heat on and once the water is up to a boil lower your heat to a medium-low.
Steam for 10 minutes then turn off the heatbut keep the lid on for 5 more. In the meantime for the filling heat the vegetable oil in a frying pan or wok over medium-high heat. Add the onion and garlic and a pinch of salt.
Cook for 3-4 minutes or until softened. Then add the Chinese BBQ pork char siu sauce soy sauce sugar and water. Chinese Steamed Pork Buns with 1 time proof method produces more soft and fluffy steam buns and the skin surface is smoother.
I also mix in a few flours to get a softer dough texture. This recipe is specially created for those who cannot find Hong Kong Flour. In this steam bun recipe I used superfine flour.
But you can use plainall purpose flour. If possible try to use superfine flour as it gives.