Chinese Steamed Pork Buns ( Plain/All Purpose Flour) | 鲜肉包子的做法

Chinese Steamed Pork Buns with 1 time proof method produces more soft and fluffy steam buns and the skin surface is smoother. I also mix in a few flours to get a softer dough texture. This recipe is specially created for those who cannot find Hong Kong Flour. In this steam bun recipe, I used superfine flour. But you can use plain/all purpose flour. If possible, try to use superfine flour as it gives a softer and finer texture.

These kind of Chinese Steam Pork Buns are not commonly served in Cantonese Dim Sum restaurants. Its more commonly served in Taiwanese and Shanghainese restaurants.

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Ingredients:
Pork filling:
300 grams minced pork 猪肉剁碎 300克
2 cm grated ginger 生姜 2厘米
1/2 teaspoon salt 盐 1/2茶匙
1/2 teaspoon sugar 糖 1/2茶匙
1/2 tablespoon abalone sauce/oyster sauce 鲍鱼/蚝油 1/2汤匙
1 teaspoon cornstarch 玉米淀粉 1茶匙
1 tablespoon water
1 teaspoon sesame oil 麻油 1茶匙
1 tablespoon vegetable oil 菜油 1汤匙
75 grams chives 韭菜 75克

Dough:
160 grams (1-1/4 cup ) superfine flour/plain flour/all purpose flour 细腻中筋面粉/中筋面粉 160克 （1-1/4杯）
40 grams (1/4 cup + 1-1/2 tablespoon) cake flour 低筋面粉 40克 （1/4杯 + 1-1/2 汤匙）
30 grams (1/4 cup) wheat starch 澄粉 30克 （1/4杯）
45 grams (1/3 cup + 1 teaspoon) icing sugar 糖粉 45克 （1/3杯 + 1茶匙）
1/2 teaspoon baking powder 泡打粉 1/2茶匙
3/4 teaspoon yeast (instant) 速溶酵母 3/4茶匙
125-130 ml (1/2 cup + 1 teaspoon) water (room temperature) 水，室温度 125-130毫升 （1/2杯 + 1茶匙）
30 ml (2 tablespoon) vegetable oil 菜油 30毫升 （2汤匙）

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