Pork meat bao buns

Pork meat bao buns

Bao buns με χοιρινό | COOKART | Συνταγές με μαντεμένια σκεύη | Chasseur

Pork meat bao buns | COOKART | Cooking with cast iron | Chasseur

Difficulty: Medium

Preparation time: 35 mins

Cooking time: 20 mins

Makes 8 portions

 

Ingredients

For the dough:

  • 15cl single cream
  • 1 tablespoon sugar
  • 2 tablespoons sesame oil
  • 1 sachet dried baker’s yeast
  • 360g plain flour
  • 1 teaspoon salt

For the filling:

  • 15g dried wood ear mushrooms
  • 300g pork mince
  • 1 garlic clove
  • 1 shallot
  • 2 hard-boiled eggs
  • 3 tablespoons soy sauce
  • 1 tablespoon fresh coriander leaves chopped mixed peppercorns

 

Instructions

  1. In a small saucepan, heat the cream with the sugar without bringing to the boil. Remove from the heat and add the oil. Add the yeast. Stir and leave to stand.
    Take a large bowl and add the flour and salt followed by the sugar and cream mixture, stirring gently. Work the mixture with your hands until you have a smooth and blended dough.
  2. Shape it into a ball, cover the bowl with a tea towel and leave to rest for two hours.
  3. Rehydrate the mushrooms in warm water for at least 30 minutes.
  4. Peel and finely chop the garlic clove and the shallots. Add them to the pork mince. Then mix in the chopped coriander and the mushrooms, once they have been rehydrated and drained. Season with soy sauce and ground mixed peppercorns. Cut the hard-boiled eggs into quarters.
  5. Once it has rested for two hours, knock back the dough and divide into 8 pieces. Shape them into discs. Place the meat filling and an egg quarter in the middle of each piece of dough. Close the discs, covering the filling to form buns.
  6. Place each bun on a square piece of greaseproof paper. Cook in the steamer casserole for 12 to 15 minutes.

 

Chasseur products used in this recipe

Ατμομάγειρας μαντεμέντιος Chasseur | Μαντεμένια σκεύη | COOKART

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Source: https://www.chasseur-cooking.com/

 

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