Ingredients
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Dough Ingredients
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500g flour
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8g baking powder
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5g yeast
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50g sugar
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250g water
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5g mulberry leaf powder
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Stuffing Ingredients
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250g pork
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50g green onions
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5g salt
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8g sugar
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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
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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. |
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7
Done
5 minutes
|
Fold two dough skin together. |
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8
Done
5 minutes
|
Roll into a long strip. |
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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. |
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11
Done
5 minutes
|
Wrap the stuffing ingredients and make it into bun’s shape. |
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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. |
