| SERVINGS: 10-12 |
Ingredients:
1 tsp grated ginger
2 cloves garlic, crushed
Seasoning mix:
3 tbsp Lee Kum Kee Hoisin Sauce
2 ½ tbsp Lee Kum Kee Panda Oyster Sauce
1 ½ tbsp sugar
1 ½ tbsp soy sauce
1 tbsp Lee Kum Kee Sesame Oil
Thickener:
½ cup water
1 tbsp cornstarch
240 g barbecued pork
4 green onions, chopped
DAI BAO (DOUGH FOR STEAMED BUNS)
Ingredients:
450 g all-purpose flour
25 g baking powder
120 g granulated sugar
210 g water
Preparation: Filling: 1. Heat oil in a wok over high heat. Stir-fry ginger and garlic. 2. Stir in the seasoning mix and cook for 2 minutes. Thicken with cornstarch mixture. Cook and stir until liquid boils then simmer until thickened. 3. Stir in pork and onions and remove from heat. Cool completely.
Dough: 1. Sieve flour and baking powder together. Make a well in the center. 2. Dissolve sugar in water and pour mixture into the well. 3. Knead the mixture to a smooth and soft dough. Cover with plastic wrap and let stand for 30 minutes. 4. Shape the dough into a log and divide 16 equal portions and shape each into a smooth ball. 5. Roll each ball of dough on lightly floured surface into a circle 6” in diameter. Brush edges with water. Spoon a tablespoon of pork filling onto center of each circle and carefully pinch edges together to seal dough around filling. Bring the 2 ends of dough over the seam and pinch together. 6. Place buns on oiled waxed paper squares. Steam buns for 10 minutes.
Nenhum comentário:
Postar um comentário