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1. Ingredients for Egg and Meat Filling Steamed Buns
1.1. Buns Outer Layer
- All-purpose Flour: 210g
- Yeast: 4g
- Baking Powder: 3g
- Sugar: 50g
- Cooking Oil: 10ml
- Unsweetened Fresh Milk: 120ml
- Salt: 1g
- Baking Paper: 10 sheets (I use parchment paper)
1.2. Filling for Bao Buns
- Pork shoulder or belly: 250g
- Wood ear mushrooms: 1-2 pieces
- Shiitake mushrooms: 10 pieces
- Dongfen noodles: 50g
- Shallot: 1 bulb
- Ground black pepper
- Soup powder: 1 teaspoon
- Quail eggs: 5 or boiled chicken eggs, halved
2. Necessary Tools
Induction cooker/infrared stove, meat grinder, pot, steamer
3. Steps to Make Meat-filled Buns
Step 1: Prepare the Bun Filling
Soak wood ear and shiitake mushrooms in water, then clean and finely chop them. Also, soak dongfen noodles in water and cut them into small pieces. Finely chop shallots.
Step 2: Boil Eggs and Grind Meat
Boil quail eggs until cooked, peel and cut in half. Cut pork shoulder into small pieces and grind it finely.
Step 3: Mix the Filling
Mix ground meat, wood ear mushrooms, shiitake mushrooms, shallots, and soaked dongfen noodles in a large bowl. Add 1 teaspoon of seasoning and ½ teaspoon of ground pepper. Then evenly divide and shape the filling.
Step 4: Mix Bao Bun Dough
Combine all the prepared ingredients: flour, yeast, baking powder, sugar, cooking oil, salt, and unsweetened fresh milk in a bowl. Knead until it forms a smooth, non-sticky dough. Knead for 15-20 minutes until the dough is smooth, then let it rest.
Now, cover the dough with plastic wrap and let it proof at room temperature for about 1 hour.
Step 5: Shape the Buns
After proofing, take the dough, shape it into a block, and cut into portions of about 80g each. Flatten each small piece into round sheets, add the filling in the middle, wrap the bun to form a sealed bun shape, and let it rest for another 30 minutes.
Step 6: Steam the Buns
After resting for 30 minutes, steam the buns for about 15 minutes until fully cooked and ready to enjoy.
Note: If you steam the bao buns using the water method, add a little vinegar to the steaming water for whiter buns. Additionally, to prevent the bun surface from cracking, cover the pot with a cloth before placing the lid.
4. Finished Product
Steamed pork and quail egg bao buns have an attractive milky white color, even crust, without cracks, and a moist and tender texture. The bun has a subtle aroma of milk, while the pork and quail egg filling is soft and flavorful.
Making pork and quail egg bao buns is quite easy and straightforward with the recipe shared by Mytour. Wishing you successful cooking!
