Steamed meat buns
Cook20 mins
Serves9
Ingredients
- Poolish (50g flour, 50g water, 1/8tsp yeast) leave out overnight
- 200g AP flour
- 1tsp yeast
- 100g water
- 20g sugar
- 1/2 tsp salt
- Meat filling
Instructions
- Make poolish the night before. Ask mother to prepare meat filling.
- Next day - combine all the ingredients and knead. Rest for about an hour.
- Divide dough into 9 circles, about 49g each.
- Roll out dough, add meat filling, and wrap!
- Rest for another hour.
- Steam for about 15 mins, turn off stove, rest for 6 mins before opening the cover.
Notes
- Can add milk powder + flaxseed, or straight up steamed buns without the filling. Very flexible!