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

Ingredients:

Hong Kong Flour 300g

Instant yeast 1t + 1/4t

Baking powder 1t

Sugar 70g

Water 120ml

Shortening 25g

Coating:

Egg 1

White sesame seeds

 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 (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. 

Note:

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)