My everyday cooking, Thai and asian recipes, cooking tips and more.
Tuesday, July 29, 2008
Steamed Pork Bun
This recipe is not Thai Cuisine. It's Chinese-influence recipe. A lot of Chinese cultures and cuisine have come to influence in my country because most of the population is Chinese-Thai. Chinese had been with us for more than 100 years in the history. They came to trade their goods and some moved here and never gone back to China. So, the next generations are the mix between Chinese and Thai and it's very common in Thailand.
In this recipe, I don't use yeast but using baking powder instead. The texture of the bun is not the same as in yeast bun but this is delicious and easy to make. Use less time than the usual yeast bun. Let's make it! Ingredients All-purpose flour 2 1/4 cup Sugar 1/2 cup Baking powder 3 1/4 tea spoon Milk 6 table spoon oil 2 table spoon
Making the dough
1. Sift all the dry ingredients together ( flour, sugar and baking powder ) and make a well in the middle.
2. Pour milk into the well and stir will your fingers until dough from into small pieces. Then pour in water and oil and knead with two hands. If the dough is too dry, add more water, a little bit at a time.
3. Knead well until the dough is smooth and soft. Test it by poking the dough, if it springs back then it's ready.
4. Rest the dough in the room temperature for an hour or 45 minutes.
Ingredients Ground Pork 1 Cup Chopped Onion 1/2 Cup Chopped scallion 1/4 Cup (optional) Chopped coriander 1/8 cup (optional) 1 egg baking soda 1/4 tea spoon Oyster sauce 1 table spoon Soy sauce 1 table spoon sugar 2 tea spoon pepper to season
Mix all the ingredients in the bowl and let marinate in the fridge until the dough is ready.
Making the buns
This is the fun part. Roll the dough and cut into small equal size. Flat the dough with your hand or using the roller. Fill in the filling and then close it. Put it on a piece of paper to prevent it from sticking in the steamer. Steam in boiling water for 15-20 minutes for small buns ( 1 1/2 inch wide ), a little bit longer for big buns.
I've got a lesson from making these buns, too. I put in too much stuffing. When the dough is done, the stuffing just came out of the dough a little. :( It looks funny than yummy. ha ha Next time I must fix it.
You don't have to eat the whole lot of these buns. Wrap individually with plastic wrap and keep in the freezer. Thaw in the fridge ahead of time when you need it. It doesn't take long for it to thaw. Put into the microwave and you got a fresh hot steamed bun ready to eat.