Ingredients
Dough Ingredients
- 500g flour
- 8g baking powder
- 5g yeast
- 50g sugar
- 250g water
- 5g mulberry leaf powder
Stuffing Ingredients
- 250g pork
- 50g green onions
- 5g salt
- 8g sugar
- 6g chicken powder
Directions
Tips
- Sprinkle some water on the dough before making it into a roll. It makes the dough taste tender.
- Use streaky pork for a better mouthfeel, because it brings more meat juicy to the stuffing.
Steps
1 Done 5 minutes | Mix flour and baking powder in a bowl. Pour into a circle on a clean work surface. Add yeast, sugar, and water in the middle area. |
2 Done 5 minutes | Stir until sugar melt. Stir in the flour to make a dough. |
3 Done 5 minutes | Knead until the dough become smooth and tender. |
4 Done 25 minutes | Use a plastic wrap to cover the dough and let it rest for 20 minutes. Set aside. |
5 Done 5 minutes | Divide the dough into two doughs. Add mulberry leaf powder in a dough. Knead until mix well. |
6 Done 5 minutes | Use a rolling pin to flatten the dough into thin skin. |
7 Done 5 minutes | Fold two dough skin together. |
8 Done 5 minutes | Roll into a long strip. |
9 Done 5 minutes | Divide the dough into small pieces, about 30g each. |
10 Done 5 minutes | Use a rolling pin to flatten the dough into bun skins. |
11 Done 5 minutes | Wrap the stuffing ingredients and make it into bun’s shape. |
12 Done 30 minutes | Place the buns into a steamer. Let it rest for 20 minutes. Use high heat to steam for 8 minutes. Serve. |
