Tuesday, 14 May 2013

菜肉煎包~Pan Fried Meat Bun

 Ingredients A: 
Chopped Spring Onion 150g
Minced Pork 250g
Salt 1t
Chicken stock powder 2t
Sugar 3t
Light soya sauce some
Pepper some
Sesame oil some
Olive oil some

Hong Kong Flour 300g
Instant yeast 1t + 1/4t
Baking powder 1t
Sugar 70g
Water 120ml
Shortening 25g

Egg 1
White sesame seeds

Combine the dough ingredients, knead into smooth dough for later use.
Mix well ingredients A, keep in fridge for 30 minutes or more for later use.
Knead dough into long stripe, divide into 20 portions (around 25g each), roll out to a flat sheet.
Wrap in 15g filling and seal it well. Flaten.
Brush the surface of the bun with beaten egg. roll in sesame seeds, leave to rise 20mins.
Steam over high heat for 5 mins. Use the middle heat to pan-fried till golden. 

Halve of the dough i use it for Steam meat buns.
I used low heat to fried.
Can add your filling equivalent to your dough weight.

-Recipe adapted from Chinese Buns page 58.
-Fried buns (25g x 10)
-Steam buns (25g x 10)

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