Thursday 7 August 2014

Steamed Pork Fillet Buns (Sponge dough)

A relatively low fat steamed buns which used pork fillet instead of pork collar. Although using the sponge-dough method to prepare the dough, it can be ready within an hour from mixing to shaping :)

Yield: 16 x 6cm diameter buns

Pork Filling
300g pork fillets, sliced
50g turnip, sliced
1 tbsp green scallion, cut

1 tbsp white scallion, cut
1/2 tsp ginger, finely chopped
1/2 tsp garlic, finely chopped
1 tsp low salt soya sauce
2 tsp fine sugar
1/2 tsp salt
1/2 tsp seasoning powder
1/4 tsp pepper powder
1 tsp rice wine
1/2 tsp sesame oil
1 tbsp corn starch
5 tbsp water

1. Heat up 1 tbsp olive oil in a pot at medium low heat. Add in ginger and garlic, stir-fry till fragrant.
Stir in the white scallion,
Add in 2 tsp sugar, then follow by the rest of the condiments from salt to water.

When all the ingredients simmer into gravy,
Transfer the gravy to a bowl and allow it  to cool down before adding to the sliced pork. Set aside.

2. Mix the sliced pork, green scallion, turnip, and the gravy from (1) in a mixing bowl and stir in one direction for about 3 minutes, till it becomes a sticky paste.

3. Cover with a food wrap and wait for at least 1hour. 

The Sponge
80g HongKong flour
1 tsp instant dry yeast
80g water

1. Mix flour and instant dry yeast in a mixing bowl.

2. Slowly add in the 80g of water, stir in one direction till it form into a paste.

3. Cover and let the dough proof for 30 minutes. 

The Dough 
Sponge from above.
250g Hongkong/top flour
60g confectioner's sugar
3/4 tsp double action baking powder
20g rice bran/corn oil
80~100g water, add as required

1. Mix HongKong flour, confectioner's sugar and double action baking powder by using a hand whisk.

2. Pour the remaining ingredients, except the water, into the mixture in (1).

3. Slowly add in the water and stir at the same time, till you get all the ingredients into a big lump.
Leaving behind about 20g of water to be added depending on the consistency of the dough.
Avoid adding too much water to the dough, to help the buns keep its shape after steaming.

4. Transfer the dough onto a floured work top and knead into an elastic and smooth dough.

5. Flatten the dough and divide into 16 portions, each about 36g. Roll into balls and place in a mixing bowl.

6. Roll out the dough into a flat dough skin with the edge thinner than the center. Flip the dough skin over, so that the smoother side will be facing out when wrapped.

Scoop a lump of meat paste onto the center of the dough skin. Pleat to wrap  up ,and pinch to seal. Place the finished dough onto a piece of paper.

7. Proof the buns for 20 to 30 minutes before steaming.
Start counting down the proofing time, the minute you finish shaping the first buns. If you only start to count down the proofing time after finish shaping the last buns, the first bun would be over-proofed.

Start heating a pot of water for steaming the buns, about 15 minutes into shaping the buns.

8. When the water boils, steam the buns for 7 minutes under medium high flame.

Turn down flame to low and open the lid slightly for 3 minutes.

Turn off the flame, and let the buns stay in the steamer for 5 minutes.

9. Transfer the buns to a cooling rack.

You can also keep the warm buns in a rice cooker.

10. Serve the buns warm :)

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