Fresh pork bun is an easy bun recipe, but it is also a big challenge for your cooking skill. Kneading the dough is a technical thing that you can make the dough fine and tender. And the freshness and quality of pork can highly affect the last taste after steaming. Thus, carefully knead the dough and select the best pork for this recipe.
15g baking powder
7g chicken powder
30g green onions
1. When making the dough, gradually add flour into the sugar to make sure they are mix well. In this way, the dough can be fine and smooth.
2. Use streaky pork as the stuffing. Because lean pork cannot produce juice flavor after steaming.
Mix baking powder and flour. Pour on a clean work surface. Make a room in the middle. Add yeast, sugar, water into the middle area. Then stir until sugar melt.
Mix flour and sugar mixture. Knead into a dough. Keep knead until the dough is smooth and elastic.
Use a preservative film to wrap the dough. Let it rest for 25 minutes.
Cut the dough into small pieces, about 30g each. Flaten the small doughs into thin bun’s skin.
Mince pork and green onion. Add to a bowl. Then add all stuffing seasoning into the bowl and mix well to make it as the stuffing.
Use bun’s skin to wrap the stuffing.
Make it into the bun’s shape.
Put the buns into a steamer. Let it rest for 15 minutes. Then steam it over high heat for 8 minutes. Serve.