Bánh Bao – Steamed Pork Bun

danangcuisine.com

xanderbear

subheading: For yeast mixture:

255 ml luke warm milk (1 cup 1 tbsp)

2 tsp dry instant yeast

1 tbsp sugar

½ tsp salt

subheading: For the flour mix:

500 g all-purpose flour

2 tsp baking powder

100 g sugar

2 tbsp vegetable oil

subheading: For the fillings:

250 g minced pork/chicken

10 g shitake mushroom soaked in hot water, rinsed and minced

10 g woodear mushroom soaked in hot water, rinsed and minced

1 tbsp minced shallot

1 tbsp minced garlic

1 tbsp oyster sauce

1 tsp sesame oil

3 tbsp charsiu powder (red pork seasoning powder)

2 tbsp tapioca starch

¼ tsp pepper

½ cup diced onion

½ cup diced carrot (or water chestnut)

4 Chinese sausages thinly sliced on the diagonal

4 eggs hard-boiled for about 10 to 12 minutes, peel and halve lengthwise

Note: Ingredients may have been altered from the original.

Directions at danangcuisine.com

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