Banh Bao (Steamed pork buns)

Rating: 4.5/5
Serving: 12 buns
Preparation: 2 hr

Ingredients:

Dough

• 1 cup of milk
• 1/2 tsp sugar
• 1 packet active dry yeast 
• 2 cups cake flour
• 1 cup bread flour
• 1/3 cup sugar
• 1 tsp baking powder
• 1 tbsp vegetable oil

Filling

• 1 lb pound pork 
• 1/2 cup yellow onion. finely chopped
• 2/3 cup wood ear mushrooms, finely chopped
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 1 tsp cornstarch 
• 2 Chinese sausage links (24 diagonal slices)
• 3 large eggs (quartered), or 12 qual eggs hard-boiled

Filling

• Parchment/wax paper, cut into 3 inch squares
• 1/4 cup white vinegar 

Directions:

1. Preheat oven to 150-170 degrees F. When it comes to temperature, turn off the oven.
2. Warm the milk in the microwave for 45 seconds, if the milk is cold. Add 1/2 tsp sugar and active dry yeast to the warmed milk (~105-110 F, otherwise it will kill the yeast). Let the mixture rest for 10 minutes until foamy.
3. In a mixing bowl, combine the bread and cake flour. Take 1 tbsp of the flour mixture and combine with baking powder in another bowl. Set aside this. 
4. Add the remaining sugar tot he flour mixture and stir together. Stir the milk and yeast mixture and add to the mixing bowl along with the vegetable oil. 
5. Use a stand mixer with a dough hook attachment to combine the ingredients. Mix on low speed for 2 minutes. Increase the speed to medium low and mix for another 2 minutes. Add the flour and baking powder mixture from earlier for another minute. (I don't own a stand mixer so I just knead this by hand).
6. Remove the dough and gently knead by hand for 2-3 minutes. Place dough into a large bowl. Coat the dough with a thin layer of vegetable oil. Cover bowl with a large kitchen towel and place into warm oven. Let the dough rest for 1 hour. The dough should double in size, otherwise leave in there longer. 
7. In this time, hard-boil the egg and cut int0 4 pieces. Cut the Chinese sausages into 24 diagonal slices. Set aside for now. 
8. In a medium bowl, combine all the ingredients for the filling, except the Chinese sausages and eggs. Roll into 12 balls.
9. Lightly flour the work surface. Gently knead the dough for a few minutes. Divide the dough and roll into 12 even size balls. Cover the dough balls with a damp paper towel and let them rest for 10 minutes. 
10. Generously flour the work surface again. Take one of the dough balls and flatten to a 5-inch circle using a rolling pin. Flatten the edge of the circle so it's thinner than the middle. Place the dough on the work surface. On top of the dough, add the filling, 2 sausage slices, and 1 piece of egg. Pleat the dough around the bun while pinching it together at the top, making sure to cover the filling completely. Twist the top of the bun to secure it. Pat the bun to round out the shape. Place the bun on the wax paper cut outs. 
11. Prepare the steamer by filling the bottom basin halfway with water. Add 1/4 cup of white vinegar to water and bring to rapid boil. Add the steamer trays. Lower the heat to medium-high and steam the buns for 10 minutes (Leave 1-inch between buns). Carefully remove the lid and wipe out the moisture. Then cover and steam for another 10 minutes. The total steaming time = 20 mins. 
12. Remove the buns from steamer and allow to cool slightly before enjoying! 

My review:
SO YUMMY! The dough comes out fluffy. I don't have much of a sweet tooth so I reduced the sugar of the original recipe, which was 2/3 cups. These buns can be reheated in the steamer or microwave (wrap buns in moistened paper towel and cook on high for 1 minute). The pork filling may have a pink-hue after cooking, but that comes from the pork being wrapped up and sealed from circulating air. You can use a thermometer to make sure the pork reaches 145-150 degrees. If you use bleached bread flour, the dough may come out more snowy white.

Happy cooking and eating!

Adapted from:
http://runawayrice.com/appetizers/steamed-pork-buns-banh-bao/