Vege Steam Buns vs BBQ pork (Char Siew) Steam Buns

I'm making 2 versions of steam buns, one with vegetable filling and another one is BBQ pork (Char Siew) filling.

Ingredients

BBQ Pork Filling

Group A (BBQ Pork Char Siew)

• 500g of pork    500 克波仔肉
• 5 cloves of garlic (diced)    5 瓣蒜(切叮)
• 1 table spoon of oyster sauce    1 汤匙蚝油
• 1 table spoon of dark soy sauce    1 汤匙黑酱油
• 1 table spoon of sugar    1 汤匙糖
• 1 table spoon of sesame oil    1 汤匙麻油
• 1 table spoon of LKK Char Siu sauce    1 汤匙李锦记叉烧酱
• a pinch of black pepper    胡椒粉适量

Group B

• 1 table spoon rice/ginger wine    1 汤匙米/姜酒

Group C

• 1 onion (diced)    1 粒洋葱(切叮)
• 3 cloves of garlic (diced)    3 瓣蒜(切叮)

Group D

• 1/2 table spoon of oyster sauce    1/2 汤匙蚝油
• 1/2 table spoon of dark soy sauce    1/2 汤匙黑酱油
• 1/2 table spoon of corn flour    1/2 汤匙玉米粉
• 1/2 table spoon of sugar    1/2 汤匙糖
• 1/2 table spoon of sesame oil    1/2 汤匙麻油
• 1/2  table spoon of LKK Char Siu sauce    1/2 汤匙李锦记叉烧酱
• a pinch of black pepper    胡椒粉适量

Vegetable Filling

• onion     洋葱
• garlic    蒜
• carrot    胡萝卜
• dried black fungus    木耳
• gobo/greater burdock    牛蒡
• bean curd sheet    腐竹
• cabbage    包菜
• dried scallop    干贝
• fish sauce    鱼露
• light soy sauce    酱油
• a pinch of salt & black pepper    盐和胡椒粉适量

Steam Bun Dough

Group A

• 80g of all-purpose  flour    80 克普通面粉/中筋面粉
• 80ml of warm water    80 毫升温水
• 1 tea spoon of instant yeast    1 茶匙速溶酵母

Group B

• 250g of all-purpose  flour    250 克普通面粉/中筋面粉
• 1 tea spoon of baking powder    1 茶匙发粉
• 60 g of custard sugar    60 克砂糖
• 1/2 tea spoon of salt    1/2 茶匙盐
• 100ml of water    100 毫升水
• 20g of shortening    20 克白油

 

Steps 

BBQ Pork (Char Siew) Filling

1. Place all the ingredients from Group A in a bowl and well stir. Keep in fridge overnight.    将 Group A的材料混合均匀，进冰箱冷藏过夜。
2. Then transfer them into a pot and cover with water. Add the Group B into the pot.    然后放入锅里，加水直到完全覆盖肉的水平；再加 Group B的酒。
3. Bring to cook until half of the water left.    煮到剩下一半的水为止。
4. Add water again to cover the pork and cook until the water reduced to thicken sauce like in photo 4.    再加水直到覆盖肉的水平继续煮到水收干成浓稠的酱(如图4)。
5. Diced the BBQ pork and set aside.    把叉烧切叮备用。
6. Mix  the Group D in a bowl and stir to well blended.    将 Group D 的材料放一碗里混合好。
7. Heat up the pan with grease. Saute the onion and garlic from Group C. Follow by the diced BBQ pork  and make some stirs . Pour in the Group D and stir well.    烧热锅下油，爆香 Group C的洋葱和蒜。下叉烧叮兜匀，加入 Group D炒匀。

Vegetable Filling

1. Soak the bean curd sheet, dried black fungus and dried mushroom into water until they soften enough.    腐竹、木耳和冬菇浸水泡软。
2. Cut the ingredients into desire size.    把材料切成喜欢的大小。
3. Heat up the pan with sesame oil. Saute the onion and garlic, then follow by other ingredients. Season with fish sauce, light soy sauce, salt and pepper.    热锅倒入麻油，爆香洋葱和蒜，接着加入其他材料。最后用鱼露、酱油、盐和胡椒调味。

Steam Bun Dough

1. Place the ingredients from Group A into a mixing bowl. Mix and knead them into a dough. Set a side for 30 minutes.    把Group A 的材料放入盘中，混合揉成团。休面30分钟。  
2. Place the ingredients from Group B into the dough made from Group A (in step 1), knead them into a smooth dough. Set aside for 10 minutes.    Group B的材料加入步骤1的面团一起揉成光滑的面团。 休面10分钟。
3. Divide the dough into smaller portion with 25g each (you will get 20-22 portions). Roll into balls. Set aside for 10 minutes.    面团分割等份剂子,每份25克(得到约20-22份),滚成圆球，休面10分钟。
4. Roll out the ball into circular sheet, then place the BBQ pork/vegetable filling in the middle. Wrap in steam bun shape.    杆扁圆形状，包入叉烧肉/疏菜馅，捏成包子形状。
5. Place the steam buns in a warm spot and go for proofing (approximate 30 minutes).    弄好的包子置在温暖处发酵(约30分钟)。
6. Bring the water in steamer to boil. Put in the buns and steam for 10 minutes. Off the heat and with the lid on for another 10 minutes. The steam buns are good to eat now.    煮滚蒸笼的水，再放入包子蒸10分钟。熄火继续焖10分钟即可。