* ¾ Cup (150gr) All-Purpose Flour/ Low-protein Flour
* 2 Tbsp (25gr) Sugar & A pinch of Salt
* ½ tsp Baking Powder
* ½ tsp Instant Yeast
* ⅓ Cup (75ml) Whole Milk
* Mix all ingredients together until no longer dry dough, rest for 10 minutes.
* Knead for about 10 minutes. Let the dough rise for about 30-45 minutes depending on your room temperature, or until the dough is doubled in size.
* Divide the dough into 6 equal parts. Brush a layer of oil in the center so it doesn’t stick while steaming. Shape into the shell if you like.
* Leave in the steamer and proof for another 30 minutes
* Bring the water to a boil (Do not use boiling water). Once the water boiled, reduce the heat and steam for another 12 minutes.
* Slightly leak out the steamer, so the buns don’t shrink due to the sudden temperature change
* Put any filling or braised pork belly, pickles, scallion. Enjoy! 🧡
eurovampusc on
Way better than what Gordon Ramsay is serving up at the Lucky Cat in London for £24.
VeeBelle87 on
Had some of these at a restaurant recently. They made me do a double take because it looked just like the picture I took. Awesome job! Looks so tasty!
3 Comments
Here is my recipe if anyone needs it. This recipe, without lots of kneading, can save you time and energy 😋
[Full Recipe with step-by-step instruction](https://youtu.be/QZ5BUBuUJ5E)
**Ingredients:**
* ¾ Cup (150gr) All-Purpose Flour/ Low-protein Flour
* 2 Tbsp (25gr) Sugar & A pinch of Salt
* ½ tsp Baking Powder
* ½ tsp Instant Yeast
* ⅓ Cup (75ml) Whole Milk
**The Filling – Braised Pork Belly:**
* 2lbs Pork Belly
* Caramel Sauce, Salt, Sugar, Chicken Powder, Onion, Garlic, Red Onion
* Toppings: Daikon & Carrot Pickles, Scallion
**Instruction:**
* Mix all ingredients together until no longer dry dough, rest for 10 minutes.
* Knead for about 10 minutes. Let the dough rise for about 30-45 minutes depending on your room temperature, or until the dough is doubled in size.
* Divide the dough into 6 equal parts. Brush a layer of oil in the center so it doesn’t stick while steaming. Shape into the shell if you like.
* Leave in the steamer and proof for another 30 minutes
* Bring the water to a boil (Do not use boiling water). Once the water boiled, reduce the heat and steam for another 12 minutes.
* Slightly leak out the steamer, so the buns don’t shrink due to the sudden temperature change
* Put any filling or braised pork belly, pickles, scallion. Enjoy! 🧡
Way better than what Gordon Ramsay is serving up at the Lucky Cat in London for £24.
Had some of these at a restaurant recently. They made me do a double take because it looked just like the picture I took. Awesome job! Looks so tasty!