Ingredients
Dough Ingredients
- 500g flour
- 15g baking powder
- 10g soda water
- 10g yeast
Stuffing Ingredients
- 8g salt
- 7g chicken powder
- 15g oysters
- 200g water
- 50g flour
- 50g chestnut powder
- 205g char siu
Directions
Tips
- Use fat or streaky pork as the stuffing, because it has more juicy than lean pork.
- Make sure knead the dough until tender and elastic, it is the key to make a better mouthfeel.
Steps
1 Done 5 minutes | Add 500g four into a bowl, add 50g sugar, yeast, sofa powder, and water. Mix well. |
2 Done 5 minutes | Knead into a dough. Let it rest for 12 hours. |
3 Done 5 minutes | Remove the dough to a clean work surface. Add 150g sugar and knead until sugar melt. |
4 Done 5 minutes | Add soda water and knead to make dough smooth and tender. |
5 Done 15 minutes | Use plastic wrap to cover the dough, let it rest for 10 minutes. Set aside. |
6 Done 5 minutes | Mix flour, chestnut powder, char siu pork. Add a little water into a pot. Cook char siu mixture. |
7 Done 5 minutes | Let it cool to room temperature. Mince char siu into small pieces. Add oyster sauce, salt, chicken powder, and mix well to make a stuffing. |
8 Done 5 minutes | Divide the dough into small doughs, about 30g each. |
9 Done 5 minutes | Use a rolling pin to flatten the dough, and wrap the stuffing. Make it into a bun’s shape. |
10 Done 10 minutes | Place the buns into a steamer, use high heat to steam for 8 minutes. Serve. |
