Ingredients : 120 ml water
(20 pcs) 250g All-purpose flour
Fillings : 250g Minced pork
1/2 tsp sugar
2 tbsp light soy sauce
2 tbsp Shaoxing wine
A dash of seasame oil & a pinch of pepper
Soup-Jelly : 5g Shredded agar-agar
200 ml clear chicken broth
Ginger & Spring
Onion Juice : 200 ml water
1 stalk of spring onion (sectioned)
1 cm thick ginger (pat)
Method : (1) Pour chicken broth into a stockpot and add in
agar-agar shreds. Cook over low heat until it
boils & melts, filter & pour into a bowl. Chill
it in refrigerator until set.
(2) Put all ingredients for ginger and spring onion
juice into a bowl. Mix with hands until juicy,
then filter.
(3) Put minced pork into another bowl and put in
seasonings & mix well with hands. Gradually stir
in ginger and spring onion juice, stir well with
hands until sticky and no excessive water. Chop
soup jelly, stir it into pork mixture, chill in freezer
until it coagulates.
(4) Pour flour into a large bowl and gradually stir in
water & knead into dough. Place it on table &
continue to knead until smooth. cover it with a
wet cloth or a sheet of cling wrap, leave for 10
mins.
(5) Dough into 3-4 portions and knead each of them
into a long roll & cut it into pieces (around 10g
each). Then roll into pastry sheets and each with
around 6cm in diameter.
(6) Put around 10g filling into each of the pastry
sheets, then wrap it up to form the bun. Steam
for 8-10 mins. Servve.作者: nekki2005 時間: 07-2-2 08:31 AM
