Banh Bao - Steamed Pork Buns Helen's Recipes

Ingredients (makes 8 buns)
For yeast mixture:
255ml luke warm milk (1 cup + 1 tbsp)
2 tsp dry instant yeast
1 tbsp sugar
1/2 tsp salt
** Please note that you may need to adjust the milk amount a little depending on the weather and flour quality**

For the flour mix:
500g (17.6 oz) all-purpose flour (about 3.5 cups??)
2 tsp baking powder
100g (1/2 cup) sugar
2 tbsp vegetable oil

For the fillings:
250g (0.55 lb) minced pork/chicken
10g shitake mushroom (1/4 cup)
10g woodear mushroom (1/4 cup)
1 tbsp minced shallot
1 tbsp minced garlic
1 tbsp oyster sauce
1 tsp sesame oil
3 tbsp charsiu powder (red pork seasoning powder)
2 tbsp tapioca/potato/corn starch
1/4 tsp pepper
1/2 cup diced onion
1/2 cup diced carrot (or water chestnut)
4 Chinese sausages

You can buy a steamer here: http://amzn.to/14C8jas
__________________________________
Cch lm bnh bao
Nguyn liu ( mcf = mung c f; m = mung canh)

Hn hp men:
255ml sa m
2 mcf men nu
1 m ng
1/2 mcf mui

Hn hp bt:
500g bt m a dng
2 mcf bt ni
100g (1/2 cup) ng
2 m du n

Nhn:
250g (0.55 lb) tht heo bm
10g nm mo (1/4 cup)
10g nm hng (1/4 cup)
1 m hnh tm bm
1 m ti bm
1 m du ho
1 mcf du m
3 m bt x xu
2 m bt nng
1/4 mcf tiu
1/2 chn hnh ty ct ht lu
1/2 chn c rt / c nng ct ht lu
4 trng luc
4 lp xng
________________________

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