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I grew up with steamed pork buns warm, fluffy, tastes delicious. I got a lot of request for this. People are asking me how make a fluffy, soft steamed bun? Watch now!

RECIPE

Ingredients for the dough (enough to make 12 buns
500 grams of allpurpose flour
250 grams of warm water
3 grams (1 tsp) of yeast
1 tbsp of sugar

Ingredients for the filling
350 grams of ground pork (sorry for the audio mistake in the video, it should be 350 grams not 300grams)
1 tsp of grated garlic
1 tbsp of soy sauce [Amazon Link: https://geni.us/wABlLXf]
2 tsp of oyster sauce [Amazon Link: https://geni.us/P0u6]
1/2 tsp of salt
1 tsp of sugar
1 tsp of dark soy sauce [Amazon Link: https://geni.us/T4vy]
2 tsp of sesame oil [Amazon Link: https://geni.us/xXaSpE]
1/3 cup of nonflavored chicken stock
1/2 cup of spring onion

INSTRUCTION

Dissolve 1 tsp of yeast into 250 grams of warm water. In a large bowl, combine 500 grams of allpurpose flour and 1 tbsp of sugar. Pour the yeast water in batches and stir to corporate it well. Gathering all the flour together then knead it until smooth.

Cover it and let it sit for 1 hour and 40 minutes. My room temperature is 21 C. You will need to adjust the time depending on the temperature.

In a large mixing bowl, add 350 grams of ground pork, 1 tsp of grated garlic, 1 tbsp of soy sauce, 2 tsp of oyster sauce, 1/2 tsp of salt, 1 tsp of sugar, 1 tsp of dark soy sauce, a drizzle of sesame oil, 1/3 cup of unsalted chicken stock. Stir the filling for a few minutes until the meat absorbs the liquid.

Add 1/2 cup of diced spring onion and mix until well combined. Set this in the fridge.

By now, the dough should be done proofing, now let’s check the dough. Sprinkle some flour to prevent sticky. knead the dough to get rid of all the air bubbles. Grab the dough to fold it in half. Press it down against the working surface. You should be able to feel and hear that the air bubbles are breaking. The reason I am doing this is that the bubbles from the first proof are always irregular. Once you get rid of them and the second proof will provide you with smaller, fluffier and regular bubbles. You just keep doing this for about 8 minutes. This is how I check if all the air despairs – you just take a knife and cut the dough. If you see there are no big bubbles and the cut surface is pretty smooth. That means it is ready.

Shape the dough into a round shape. Poke a hole in the middle. Stretch it to make a big ring. divide it into 12 even pieces. Flatten it and start rolling it. Use the thumb to hold the middle. righthand rolls it and lefthand holds and turns it. Repeat this again and again. What you are looking for is a wrapper with thick middle and thin edge.

Now let’s wrap the filling. I used about 2 tbsp. the thumb and middle finger go under the wrapper. The forefinger goes on the top. Lift the edge and pinch it to make a pleat. Then use the other hand to help to make pleats. Continue doing this all the way around. One important note is that your thumb never leaves the first pleat. In the end, you twist the pleat and pinch it together to close the bun.

Brush some oil on the steamer to prevent sticky. Put the pork bun in. Be sure to leave some space between each other. Cover it and let it sit for another 15 minutes. I put some warm water under the steamer. That helps the second proof.

15 minutes later, turn on the gas to the maximum. Once you bring the water to a boil, keep steaming the pork bun for 15 minutes. Turn off the heat. Do not open the lid for at least 3 minutes or else it will shrink when the cold air hits the pork bun.

Enjoy!