Bowser Stuffed Steamed Buns (Fahmy and Balsa)
Ingredients: all-purpose flour (11% protein), water (for dough), sugar (for dough), active dry yeast, pork (90% lean, 10% fat) · 180 min cook time · 250kcal · ~₩6,720
Ingredients
250grams all-purpose flour (11% protein), 125grams water (for dough), 5grams sugar (for dough), 2grams active dry yeast, 180grams pork (90% lean, 10% fat), 60grams hot boiled water (for spice water), 0.5inch crushed ginger, 3one-inch sections leek, 2to_taste star anise, 0.5to_taste black cardamom pod, 1teaspoon fennel seed, 1teaspoon Sichuan peppercorns, 0.25teaspoon salt, 0.25teaspoon sugar (for filling), 0.5teaspoon cornstarch, 0.125teaspoon white pepper powder, 0.5tablespoon light soy sauce, 0.5teaspoon Shaoxing wine (Liao), 1teaspoon toasted sesame oil, 8slices parchment paper
Instructions
1. In a separate cup with 125 grams of water, add 5 grams of sugar and 2 grams of active dry yeast. Stir and thoroughly dissolve them into the water.
2. Add the yeast mixture bit by bit to 250 grams of all-purpose flour, aiming for the dry parts. Knead the dough for 8 minutes until it forms a consistent texture.
3. Transfer the dough to a Silpat, shape it into a ball by pinching the craggily side closed. Place in a bowl, cover, and set aside for 90 minutes until it doubles in size.
4. While the dough is rising, prepare the filling. Slice 180 grams of pork (90% lean, 10% fat) into a dice, then chop it for about three minutes until it reaches a fine consistency.
5. Prepare the spice water: In 60 grams of hot boiled water, add half an inch of crushed ginger, three one-inch sections of leek, two star anise, half a black cardamom pod, a teaspoon of fennel seed, and a teaspoon of Sichuan peppercorns. Set aside for at least 30 minutes to cool to room temperature.
6. Season the pork mince with a quarter teaspoon of salt, a quarter teaspoon of sugar, half a teaspoon of cornstarch, an eighth teaspoon of white pepper powder, half a tablespoon of light soy sauce, and half a teaspoon of Shaoxing wine.
7. Strain the cooled spice water and add it to the pork mince tablespoon by tablespoon, stirring in one direction only for about five minutes until the mixture is sticky and uniform.
8. Add a teaspoon of toasted sesame oil to the pork filling and mix it in.
9. Once the dough has risen, sprinkle flour over it and punch out the air. Flour your work surface and the top of the dough. Press down and roll it into a large sheet (e.g., 30cm by 40cm).
10. Starting from the back, tightly roll up the dough and portion it into 8 even pieces, each weighing 47.5 grams.
11. Take each piece of dough, press it flat into a square. Fold each corner to the center, continuing around the dough. Pinch the dough closed between your thumb and index finger, then pinch the very top to form a nice round ball and twist. Roll it around to shape it.
12. Grab a dough ball, sprinkle with flour, and press it flat. With a rolling pin, roll by first lightly moving in, then pressing and rolling back out with force. Twist and move the dough around to ensure the center is thicker than the sides and the sides are thin.
13. Add 30 grams of pork filling to the center of each rolled-out dough. Make a pinch for your first pleat, then use your thumb to make the next pleat, lightly pushing the pork down and in. Continue around the bun, periodically pressing in the filling. Aim for around 18 pleats.
14. At the end, pinch and twist the excess dough up over towards the top of the bun, pinching it together at the center. Pat it to shape it into an even ball.
15. Place the formed buns in a steamer over slices of parchment paper. Nest the steaming rack over a pot of 38-degree Celsius water. Spritz the buns with water and proof for 30 minutes.
16. After proofing, place the pot over maximum flame to bring the water to a boil. Once steam comes out of the steamer, turn the flame to medium and steam for 15 minutes.
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