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Soft Meat Buns (Jou-Pao-Tzu)
Nb persons: 0
Yield: 10 buns
Preparation time:
Total time:
Source: Chinese Cooking Lessons, Constance Chang p.91
| Pastry: | |
| 4 tablespoons | bread flour |
| semolina, alternative | |
| 1 1/2 cups | all purpose flour |
| 1 tablespoon | dry yeast |
| 2 tablespoon | lard |
| shortening, alternative | |
| 3 tablespoons | sugar |
| 1/2 cup | warm water |
| Sift together 2 flours. Combine yeast, lard, sugar, water in a bowl. Add flour and knead. Rise 30 minutes. Filling: | |
| 1 lb | ground pork |
| Mixture A. | |
| 2 tablespoon | sesame oil |
| 2 tablespoon | Chinese rice wine or sherry |
| 1 teaspoon | sugar |
| 1 1/2 teaspoon | salt |
| White pepper powder | |
Combine all filling ingredients.
10 1" square wax paper
1. Knead dough. Divide into 10 pieces. Roll into 4-5" circles.
2. Divide pork mix into 10 balls. Put inside dough.
3. Put into steamer rack and let sit 15 minutes. Then steam 12-15 minutes on high heat.
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