Try this recipe for white, fluffy, perfectly steamed buns filled with yummy BBQ Pork for week 4 of the bread challenge. You will not be disappointed. But – allow yourself a lot of time to make them. Takes a while to make, gone in minutes, loved by all even the fussiest eater, who said “they’d be great with that sweet and sour sauce you get from the Chinese Takeaway!”
Ingredients for the buns
400 ml semi skimmed milk
50 g unsalted butter (room temperature)
700 g ‘OO’ flour (pasta flour) plus extra for dusting.
1 heaped tablespoon caster sugar.
7g sachet of dried yeast
1 heaped teaspoon of bicarbonate of soda
1 heaped teaspoon of baking powder
1 level teaspoon of salt
Combine all the ingredients and knead for 10 minutes. Place the dough into a bowl and leave, covered with clingfilm, for an hour.
Knock back the dough and knead again a little. Divide the dough into 20 equal parts. roll them into smooth balls, pop them onto a tray dusted with flour and cover with a damp tea towel. Leave for another hour.
One by one take the balls and roll them into flat circles. Take a small spoonful of filling and place this into the centre of the circle. Pull up the sides of the dough circle to form a small parcel. Place each bun onto a small rectangle of grease-proof paper and then into a bamboo steamer in single layers. You can use a metal vegetable steamer if you don’t have a bamboo steamer.
Leave the buns to rest for 20 minutes or so and then steam them over a pan of boiling water for 15 minutes. The dough will rise and fluff up into super tasty irresistible buns.
You can use up any left over roast belly pork mixed with ginger and chopped spring onions and BBQ sauce or make up a filling using:
400 g Diced pork – roasted with 1 teaspoon each of sugar and salt and some sesame oil.
After half an hour add:
2 tablespoons BBQ sauce
1 tsp Chinese five-spice powder
1 tablespoon sweet and sour sauce.
Finish off in a medium hot oven for 20 minutes till the meat is tender and crispy.