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


Filling:

2 teaspoon peanut oil

1 shallot or spring onion, chopped

250g Chinese barbequed pork, finely chopped

1 tablespoon oyster sauce

1 tablespoon light soy sauce

1 tablespoon Chinese rice wine

1 teaspoon sesame oil

  1. Place yeast, sugar and warm water in a bowl and leave for 10 minutes or until frothy.

  2. Sift flour into a large bowl then add salt. Make a well in the centre and add yeast mixture and peanut oil

  3. Knead dough for 8-10 minutes on a floured surface until smooth and elastic.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

  8. Cover base of steamer with baking paper and place buns inside. Steam over simmering water for 25-30 or until puffy and soft.

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