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#STEAMED BUNS NEAR ME FREE#

Remove from heat and spread the mixture out on a tray. Simmer for a further minute or until the filling is very thick. Then add the Chinese BBQ pork, char siu sauce, soy sauce, sugar and water. Add the onion and garlic and a pinch of salt. In the meantime, for the filling, heat the vegetable oil in a frying pan or wok over medium-high heat. Place the dough in a large bowl and cover. Then use your hands to knead the dough for 10 minutes or until the dough is smooth and springy to the touch. Mix with a wooden spoon until a dough starts to form. Make a well in the centre pour in the water and the oil. For the dough, mix together the dry ingredients.The combination of that super fluffy bun and the sweet salty pork is one of life’s true pleasures. I really love making the dough from scratch – I find it so relaxing! I’ve filled these Chinese dim sum pork buns with BBQ pork and char siu sauce then steamed them until they’re light and fluffy. Homemade pork buns fresh from the steamer are a delight to eat. Cook, stirring until mixture boils and thickens. Add pork, sauces and blended cornflour and water. Heat oil in a medium frying pan, add garlic and mushrooms, cook, stirring until fragrant.Drain the mushrooms, discard stems, chop the caps finely. For the filling, cover mushrooms with boiling water in a small bowl, stand for 20 minutes.Serve with red vinegar and ginger, if desired. Steam buns on paper squares in batches in a large, covered bamboo steamer over a pan of boiling water, 15 minutes, or until the buns are puffed and cooked through. Make a cross in the top of the buns with a small, sharp knife.Cover buns, let stand in a warm place, 20 minutes, or until the buns have increased in size.Repeat with the remaining dough and filling. Place a piece of the oiled paper over the join and place on baking paper-lined trays, paper side down. Dip your fingers in water, gather the dough together with fingers, twist at the top. Place a level tablespoon of filling into centre, press the filling down. Ease the piece of dough into a 1/4-cup capacity measuring cup. Roll 1 piece of dough into a 10cm round on a floured surface.

Make the filling before proceeding to the next step.Turn the dough onto a floured surface and knead for 3 minutes.Place the dough in an oiled bowl, cover, stand in a warm place for about 1 1/2 hours or until the dough has doubled in size.

Knead the dough on a floured surface for about 5 minutes or until the dough is smooth and elastic. Stir in the yeast mixture and remaining water, mix to a soft dough.

Sift the flour and baking powder into a large bowl, stir in remaining sugar.

Cover, leave in a warm place, 15 minutes, or until frothy.

Combine yeast, 1 tablespoon of the sugar and 1/4 cup of the water in a small bowl.

Mark 18 x 5cm squares on baking paper, spray the paper with oil and cut out squares.

Place steamer in pan steam 15 minutes or until puffed and set.

Add water to a large skillet to a depth of 1 inch bring to a boil over medium-high heat.

Arrange 5 buns seam side down, 1 inch apart, in each tier of a 2-tiered bamboo steamer.

Repeat procedure with remaining dough balls and filling. Bring up sides to cover filling and meet on top. Place 1/4 cup filling in center of dough circle. Working with one dough ball at a time (cover remaining dough balls to keep from drying), roll ball into a 5-inch circle.

Divide dough into 10 equal portions, forming each into a ball.

Turn dough out onto a clean surface knead in baking powder. If indentation remains, dough has risen enough.)

#STEAMED BUNS NEAR ME FREE#

Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. Place dough in a large bowl coated with cooking spray, turning to coat top. Knead until smooth and elastic (about 10 minutes). Turn dough out onto a lightly floured surface. Add flour, oil, and 1/4 teaspoon salt to yeast mixture stir until a soft dough forms. Lightly spoon flour into dry measuring cups level with a knife.To prepare dough, combine 1 cup warm water, sugar, and yeast in a large bowl let stand 5 minutes.Add onions and next 7 ingredients (through 1/4 teaspoon salt) stir well to combine. Cut pork crosswise into thin slices cut slices into thin strips.Remove pork from pan, and let stand 15 minutes. Add pork to pan cook 18 minutes or until a thermometer registers 155°, turning pork occasionally. To prepare the filling, rub five-spice powder evenly over pork.