Ingredients
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500g flour
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100g sugar
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4g baking powder
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4g dried yeast
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25g bread improver
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225g water
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5g taro oil
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200g roasted pork
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200g taro
Directions
Tips
1. When you make decorative cuts on the surface, do not repeatedly to make cuts, it can affect the appearance after steaming. The decorative cuts only for looking, it won’t change the taste. Thus, add decorative cuts if you desire.
2. Use roasted streaky pork as the stuffing, because it has more juicy oil that makes the pie tasty. Lean meat makes pie tough and less juicy, thus do not use it.
Steps
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1
Done
5 minutes
|
Mix flour and baking powder. Spread the powder mixture on a board and make a room in the middle area. Add sugar, dried yeast, bread improver, water, and taro oil in the middle area. |
|
2
Done
5 minutes
|
Stir until sugar melt. Then mix flour and sugar mixture. Knead into a dough. |
|
3
Done
5 minutes
|
Knead until elastic and smooth. |
|
4
Done
25 minutes
|
Use a plastic wrap to cover the dough. Let it rest for 20 minutes. |
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5
Done
5 minutes
|
Divide the dough into small dough, 30g each. |
|
6
Done
5 minutes
|
Use a rolling pin to press the dough until thin and flat. |
|
7
Done
5 minutes
|
Cut roast pork into thick slices. Cut taro into thin slices. Use the flat dough to wrap both pork and taro to make it as a pie. |
|
8
Done
20 minutes
|
Place the pie into a steamer. Make some decorative cuts on the surface if you desire. Let it rest for 5 minutes. Use high heat to steam for 8 minutes. Serve. |
