Steamed Coriander Pork Bun Recipe
This coriander pork bun has a strong coriander light smell. By adding pork as the ingredients, the stuffing is juicy and full of meaty fragrance. It is perfect for breakfast or afternoon tea.
300g wheat flour
9g white sugar
7g chicken powder
1. You should carefully adjust the amount of carrot juice adding to dough. Too much carrot juice make colour too dark, while less juice cannot add too much colour.
2. Beef or mutton are also best alternative for pork. You can also replace the coriander with any vegetable you like.
Cook water until boiling. Add wheat flour and starch into boiling water.
When wheat flour and starch is cooked, remove them on a board.
Knead into a smooth dough.
Sperate the dough into small doughs, 30g each. And use a rolling pin to press into flat flour dough.
Mince all stuffing ingredients. Use flat flour dough to wrap the stuffing.
Make it into buns and put them into a steamer.
Add some carrot juice to the small doughs, and pressure into a round shape.
Place the round dough on the buns as the decoration. Use high heat to steam for 8 minutes. Serve.