Ingredients
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Dough Ingredients
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500g flour
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15g baking powder
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10g soda water
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10g yeast
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Stuffing Ingredients
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8g salt
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7g chicken powder
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15g oysters
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200g water
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50g flour
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50g chestnut powder
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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
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1
Done
5 minutes
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Add 500g four into a bowl, add 50g sugar, yeast, sofa powder, and water. Mix well. |
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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. |
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4
Done
5 minutes
|
Add soda water and knead to make dough smooth and tender. |
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5
Done
15 minutes
|
Use plastic wrap to cover the dough, let it rest for 10 minutes. Set aside. |
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6
Done
5 minutes
|
Mix flour, chestnut powder, char siu pork. Add a little water into a pot. Cook char siu mixture. |
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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. |
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8
Done
5 minutes
|
Divide the dough into small doughs, about 30g each. |
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9
Done
5 minutes
|
Use a rolling pin to flatten the dough, and wrap the stuffing. Make it into a bun’s shape. |
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10
Done
10 minutes
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Place the buns into a steamer, use high heat to steam for 8 minutes. Serve. |
