It's been a while since I posted anything non-vegan but here's some pork buns for ya Thursday 🙌
Barbecue Pork Buns
2 2/3 cups plain flour
1 1/2 tsp dried yeast
1 1/2 tsp baking powder
1 tsp salt
1 1/2 tbsp caster sugar
1 1/2 tbsp sunflower oil
1 cup warm water
2 cloves garlic, minced
300g pork mince (higher welfare pls)
3 tbsp hoi sin sauce
1 tbsp sweet paprika
2 tsp Chinese five spice
1 tsp sesame oil
1/2 tsp salt
To make the dough, combine all dry ingredients together in a large bowl. Pour in oil and warm water and stir until combined. Continue to bring together with hands, then knead for 5 minutes or until really soft and smooth (add a tiny bit more flour if too sticky). Grease a ceramic or glass bowl, place dough inside, cover with a damp tea towel, and rest in a warm dry place for 1 hour or until doubled in size.
In the meantime, make filling by frying garlic in a little oil until golden. Add pork and continue to fry over medium-high heat until cooked, breaking clumps of mince apart whilst doing so. Add all spices and sauces and stir through well. Transfer to a bowl and leave to cool slightly.
Once dough has proved, remove from warm place and punch down (return to about original size) on a floured benchtop. Roll out until about 5mm thick, then cut out into 10cm-diameter discs. Place a few heaped teaspoons of pork filling inside each disc, brush the edges lightly with water, then fold edges in, pinch and twist to form a bun. Place on a small square of baking paper and set aside.
Once all your buns are done, steam them in batches for 10 minutes or until nearly doubled in size and fluffy 👌 serve with some soy sauce, Peking duck sauce and the devil's herb
I originally became a foodie cause I was interested in culture than I realized I have an eating problem. Massive Pork Buns from Mr Taka Ramen in LES that resemble my behind, which requires two chairs to sit.
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