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Recipe(Makes 12 buns) Dough: All purpose flour 400g Water about 210g Instant Yeast 4g(1Tsp) Sugar 5g(1 tsp, optional) Stuffing: Skinless pork leg meat 400g Soy Sauce 30g(2 Tbsp) Dark Soy Sauce 3-5g( 1 Tsp) Sugar 5g(1 Tsp) Ginger Paste 10g(2 Tsp) Oyster Sauce 10g (2 Tsp) Ground White Pepper 1/4 Tsp Salt 1-2g (1/8-1/4 Tsp) Spice Infused Water 40g (20 berries of Sichuan peppercorn, 2 star anises, boiling water 40g) Sesame Oil 15g(1 Tbsp) Veg Oil 15g(1 Tbsp) White part of a Chinese green onion or scallion 40g Proportions: 50g of wrapper with 45g of stuffing for each bun. Steam: Start with cold water, steam for 10 minutes when you see steam comes out. Leave the lid on for 5 minutes after turning off the heat. Recipe (makes 12) : 400g medium-gluten flour, about 210g water, 4g instant dry yeast, 5g sugar (optional) Bun filling: 400g pork leg, 30g light soy sauce, 3-5g dark soy sauce, 5g sugar, 10g ginger paste, 10g oyster sauce, 1/4 teaspoon white pepper powder ( A little salt is enough) 1-2g salt 40g peppercorns and star anise water (20 peppercorns, 2 star anises, 40g boiling water) 15g sesame oil 15g cooking oil 40g green onion or shallot Bao: 50g skin each, 45g stuffing each. Steaming: cold water Put the pot in a pot and steam over high heat for 10 minutes after the water starts to boil. After turning off the heat, simmer for 5 minutes before uncovering. ❤️Follow my social media: Bilibili: 1小點厨房 Weibo: 1小點厨房 Instagram: SweetTasteKitchen Facebook Group: 1小點厨房 / sweettastekitchen