菜肉包~Meat Bun

For those who like to eat more meat, please add more. My version is less meaty.

 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

Ingredients B:

Hong Kong Flour 300g

Instant yeast 1t + 1/4t

Baking powder 1t

Sugar 70g

Water 120ml

Shortening 25g

Method:

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 (25g each), roll out to a flat sheet.

Wrap in 20g filling and seal it well.

Note:

Halve of the dough i use it for Pan-fried meat buns.

Can add your filling equivalent to your dough weight.

-Recipe adapted from Chinese Buns page 58.

-Pan-fried buns (25g x 10)

-Steam buns (25g x 10)