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PORK AND PUMPKIN STUFFED CHINESE STEAM BUN

Pork and pumpkin stuffed chinese steam bun

yujai
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INGREDIENTS

Servings: 12 buns

: starter dough :

All purpose flour // 180g

Dry active yeast // 2g

Water // 90g

: Pork and pumpkin filling :

Ground pork // 1/2 cup

Mashed pumpkin // 1/4 cup

black fungus (thinly sliced) // 1/4 cup

Shiitake mushroom (diced) // 2 tbsp

Salt // 1/4 tbsp

Sugar // 1 tbsp

White pepper // 1 pinch

Soysauce // 1/2 tbsp

Sesame oil // 1 pinch

Rice wine // 1 pinch

Corn starch // 1 pinch

: Basic dough:

Starter dough // 46g

All purpose flour // 200g

Sugar // 24g

Water // 100g

Salt // a pinch

Dry active yeast // 4g

Olive oil // 4 tsp

: Pumpkin dough :

Mashed pumpkin // 80g

Starter dough // 46g

All purpose flour // 120g

Sugar // 24g

Water // 50~80

Salt // a pinch

Dry active yeast // 4g

Olive oil // 4 tsp

DIRECTIONS

: starter dough :

1. Combine everything until the dough is smooth and not sticky. Let it rise in room temperature for 6 hours.

2. The starter dough can be chilled in the refrigerator for 1~2 days or freeze for 1 month.

: Pork and pumpkin filling :

1. Wash and soak the shiitake mushroom in water until soften, drain thoroughly. Slice verticially and mix with salt, sugar, sesame oil, rice wine, green onion, ginger and a little bit cooked water. Steam for 10 minutes, diced when cooled.

2. Mix everything together.

**You can put whatever you like for the filling, I usually put whatever I have in the fridge.

: Bread dough :

1. Combine everything(except starter dough & oil) in a mixing bowl, mix until a dough is formed. Add in starter dough, mix until combined. Add in oil, mix until fully absorbed by the dough. Let it rise for 20 minutes.

2. Roll and fold the dough couple times.

3. To make stripes pattern　http://www.wretch.cc/blog/mi924/20227181#comment205044319

4. Let it rise for another 40~50 minutes or until doubled it size.

5. Steam the buns for 15 minutes over low-medium heat. Turn off the heat and do not open the cover, let it sits for another 3 minutes before taking the rolls out.