Chinese Steamed Buns with Meat Filling Part 2 - Filling And Steaming Recipe Video

Directions 1. Add the flour into bowl sieved middle to put in dry yeast add some sugar on top, after add 5 soup spoons warm water, cover with a plate for 20 minutes.

Stir in sieved flour and 5 soup spoons salad oil to mix into a smooth paste, leave for until frothy.

Turn on the oven 50° C for 5 minutes then turn off and put the dough in for 30 minutes .

Filling:

Minced pork 500 gram A 1.

tea spoon sugar 2.

and 1/2 tea spoons salt 3. half tea spoon pepper 4.

tea spoon corn flour 5.

soup spoons water 6.

soup spoons soy sauce 7.

soup spoon rum 8.

soup spoons sesame oil 9.

soup spoon chicken essence B:

parsley and green onion cut in section, as you like how many C: chinese cabbage 6 big pieces wash it and cut it long after slice it in pieces.

add some salt use hand kneat it soft, before use wash it and squeeze out of water by hand and add some sugar, salt and sesame oil Minced pork add A then B finally C, to taste Method:

stift flour on the table kneat into a soft dough and roll into a long cylinder, divide into portions, roll it thin put filling in.

cover with a towel on top for 15 minutes before steam Boiling hot water steam for 15 minutes.

take one out and cut the bun in the middle to check if it is donestift flour on the table kneat into a soft dough and roll into a long cylinder, divide into portions, roll it thin put filling in.

cover with a towel on top for 15 minutes before steam Boiling hot water steam for 15 minutes.

take one out and cut the bun in the middle to check if it is done.