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 will not 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