Steamed Chinese Pork Buns
  • 1 ½ teaspoon dried yeast
  • 2 tablespoon caster sugar
  • 1 cup warm water
  • 2 ½ cups Anchor Lighthouse Cake, Sponge and Steamed Bun Self Raising Flour
  • ½ teaspoon salt
  • 1 tablespoon peanut oil
  • 1 teaspoon sesame oil
  • 1 ½ teaspoon baking powder
  • 2 teaspoon peanut oil
  • 1 shallot or spring onion, chopped
  • 250g Chinese barbequed pork, finely chopped
  • 1 tablespoon oyster sauce
  • 1 tablespoon light soy sauce
  • 1 tablespoon Chinese rice wine
  • 1 teaspoon sesame oil
  1. Place yeast, sugar and warm water in a bowl and leave for 10 minutes or until frothy.
  2. Sift flour into a large bowl then add salt. Make a well in the centre and add yeast mixture and peanut oil.
  3. Knead dough for 8-10 minutes on a floured surface until smooth and elastic.
  4. Place dough in a bowl lightly oiled with sesame oil, cover with plastic and set aside for 2-3 hours or until doubled in size.
  5. Heat peanut oil in a wok, add onion, pork, sauces, rice wine and sesame oil and cook for 2 minutes. Remove from heat and set aside.
  6. Place dough on a lightly floured surface. Press out to form a circle and sprinkle with baking powder. Knead dough for a further 5 minutes.
  7. Divide dough into 12 even pieces and roll out into 10cm circles. Place a tablespoon of filling in the middle. Fold up edges and crimp.
  8. Cover base of steamer with baking paper and place buns inside. Steam over simmering water for 25-30 or until puffy and soft.