During this quarantine, I promised myself to relearn an old skill. Baking has to be one of my weaknesses in the kitchen because I don’t bake that much since my dad does all that. It took me some time to get back into the rhythm of baking, but now, I’m proud to say that it is no longer my weakness. Plus, who doesn’t like another baker in the house.
3 1/2 cup warm water
2 Tbsp dry yeast
2 Tbsp sugar
3 Tbsp veg oil (save for brushing)
1 tsp salt
2 lbs bread flour (more for kneading)
1-2 cups BBQ pork, chopped and cooked
- In a small bowl mix water, yeast, sugar, oil, salt and egg. Let it sit for 10 minutes
- Sift flour into a large mixing bowl.
- Pour the yeast mixture in the flour mixing bowl and fold until a rough dough is formed. If your dough is too dry, gradually add 2 tablespoon of water
- Once the dough is formed, place it onto a floured surface and knead until the dough becomes springy. Approx. 10-12 minutes
- Let it rest under a damp towel for 30 minutes
- Divide the dough into 12 round balls. They should be the size of a tennis ball. Let it rest for another 20 minutes under a damp towel
- To make the bun, flatten the dough, add a little over 1 tablespoon of cooked BBQ pork. Then close it by pinching the sides. Roll it out until it shapes as a tennis ball. Repeat this process for all the doughs. Let it rest for another 30 minutes
- To cook the buns, brush the bottom part of the steamer with oil. This helps it from getting stuck onto the pot. Carefully add buns onto each layer of the steamer. Be sure to have it spaced out.
- Steam the buns for 15 minutes. Once cooked, carefully remove the buns onto a plate and serve while it’s still hot.
These buns are good for 3 days in the fridge.