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Wednesday, 8 March 2017

DIMSUM PORK BUNS


 餐包



Pretty & Puffy Buns in a row 


Dim Sum 
a Chinese Treat, originated from Hong Kong 
has a variety of dainty dishes that satisfy your taste buds
but cannot fill your stomach

There are of course 
some buns and well prepared carbohydrates that can 
let you call it a meal!

This 'Meal Bun' 
is one that will satisfy both your taste buds and your stomach

I have adapted the recipe from Miki's 

Poolish Starter Soft Bun
Poolish Starter - mix together all ingredients & leave aside for 10 hrs @ room temperature
125g bread flour
125g water
1/4 tsp instant yeast

Main Dough
all of the poolish starter
140g milk
1 egg
60g unsalted butter
8g salt
280g bread flour
80g cake flour
25g milk powder
60g sugar
1 & 3/4 tsp instant yeast

1. all ingredients into the bread machine, knead & allow to proof until double
2. punch down & divide into 20 or more balls
3. wrap each ball with 1.5-2 Tbsp filling and shape into a bun
4. let proof 45min
5. egg wash the buns & sprinkle some sesame seeds as topping 
6. bake in preheated oven 175'C for 12-15min until golden brown

Filling:
300g pork belly, cut into small cubes or minced
2 big onions, cut into small cubes
2 Tbsp oyster sauce
2 Tbsp char siew sauce
1 Tbsp black sauce
1 Tbsp minced ginger
2 Tbsp roasted sesame seed
3 Tbsp spring onions, cut finely
salt & pepper to taste
thickener, corn starch + water

1. heat some oil in the kuali
2. fry onions & ginger until fragrant, add pork
3. add all seasoning & some water for gravy
4. add thickener to thicken the gravy
5. dish out & let cool, refrigerate while waiting for the bread to proof
6. before using, add roasted sesame seed & spring onions, mix well

Note:
1. Do not over proof bun at 2nd proofing as the buns will spread when baked
2. certain amount of water is added while cooking filling so that the bun can be juicy


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