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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Preparation Time

  Cooking Time - 27 minutes, Preparation Time - 30 minutes

• Source

  All Recipes

| 1. Combine 1/2 cup water, yeast, 2 teaspoons sugar, and 1 teaspoon cake flour in a large bowl; let stand until top is beginning to form a layer of white foam, about 20 minutes. Add remaining cake flour (2 cups minus the 1 teaspoon) and stir gently using chopsticks until dough comes together. Knead dough until smooth. Cover with plastic wrap and let first dough stand in a warm place for 4 to 6 hours. | 2. Mix 2/3 cup water, ginger, spring onion, oyster sauce, 1 tablespoon sugar, all-purpose flour, 1 tablespoon corn flour, sesame oil, and white pepper in a saucepan over medium-low heat; cook, stirring constantly, until thickened, about 5 minutes. Cool filling to room temperature; refrigerate. | 3. Spoon chilled filling over pork; mix well. | 4. Sift 1/2 cup corn flour, 3/8 cup cake flour, and baking powder together into a bowl. Add 3/8 cup sugar and cooking oil and mix well. Mix corn flour mixture into first dough, kneading until smooth. Roll dough into a ball. Cover ball with an inverted bowl and let stand for 10 minutes. | 5. Divide dough into 12 to 15 pieces and roll each into a ball. Flatten the balls into rounds. Spoon 1 to 2 tablespoons filling into the center of each round and fold round around filling and seal. It's fine if the top is a bit thick, it just helps create the top flower look. | 6. Line bamboo steamers with parchment paper and arrange buns on top. Set aside in a warm place for 5 minutes. Close lids tightly. | 7. Bring 1 1/2 to 2 quarts water to a boil in a wok or large skillet for 10 minutes. Place steamers in the wok and steam buns over medium heat until cooked through, 12 to 15 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
first dough				176.5167	0.0	39.27	0.9917
water	1/2	cup		0.0	0.0	0.0	0.0
yeast	2	teaspoons		22.2	2.4504	2.8656	0.10800000000000001
white sugar	2	teaspoons		32.508	8.3983	0.0	0.0
cake flour	2	cups	divided	991.88	213.8022	22.468000000000004	2.3564
pork filling				-	-	-	-
water	2/3	cup		0.0	0.0	0.0	0.0
ginger root	3	slices	peeled minced	5.28	1.1728	0.1201	0.0495
spring onion	1		minced	-	-	-	-
oyster sauce	1	tablespoon		9.18	1.9656	0.243	0.045
white sugar	1	tablespoon		32.508	8.3983	0.0	0.0
purpose flour	1	tablespoon		176.5167	0.0	39.27	0.9917
corn flour	1	tablespoon		211.185	44.9572	4.053999999999999	2.2581
sesame oil	1	tablespoon		120.22399999999999	0.0	0.0	13.6
white pepper	1	pinch	ground	0.444	0.1029	0.0156	0.0032
chinese barbeque pork	7	ounces	cut	176.5167	0.0	39.27	0.9917
second dough				176.5167	0.0	39.27	0.9917
corn flour	1/2	cup		211.185	44.9572	4.053999999999999	2.2581
cake flour	3/8	cup		991.88	213.8022	22.468000000000004	2.3564
baking powder	1	tablespoon		7.314	3.8226	0.0	0.0
white sugar	3/8	cup		32.508	8.3983	0.0	0.0
cooking oil	2 1/2	tablespoons		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.