Steamed Chinese Pork Buns
- 1 1⁄2 teaspoon dried yeast (We recommend using Lighthouse Yeast + Bread Improver)
- 2 tablespoon caster sugar
- 1 cup warm water
- 2 1⁄2 cups Lighthouse Cake, Sponge & Steamed Bun Flour
- 1⁄2 teaspoon salt
- 1 tablespoon peanut oil
- 1 teaspoon sesame oil
- 1 1⁄2 teaspoon baking powder
Place yeast, sugar and warm water in a bowl and leave for 10 minutes or until frothy.
Sift flour into a large bowl then add salt. Make a well in the centre and add yeast mixture and peanut oil.
Knead dough for 8-10 minutes on a floured surface until smooth and elastic.
Place dough in a bowl lightly oiled with sesame oil, cover with plastic and set aside for 2-3 hours or until doubled in size.
Heat peanut oil in a wok, add onion, pork, sauces, rice wine and sesame oil and cook for 2 minutes. Remove from heat and set aside.
Place dough on a lightly floured surface. Press out to form a circle and sprinkle with baking powder. Knead dough for a further 5 minutes.
Divide dough into 12 even pieces and roll out into 10cm circles. Place a tablespoon of filling in the middle. Fold up edges and crimp.
Cover base of steamer with baking paper and place buns inside. Steam over simmering water for 25-30 or until puffy and soft.