Banh Bao So Tasty

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Banh Bao

"I'm a Vietnamese living in Indiana who needed to find a recipe for one of my preferred Vietnamese snacks, banh bao. They are a version on the Chinese cha siu bao (Chinese beef buns). I would like to thank Houston Wok for providing Ms. SkimmyJeans' moist filling recipe and Miss Adventure[at]home for a tasty bun recipe. Combined, that is my closing banh bao recipe."

Ingredients :

Filling:
1 pound ground pork
2 shallots, minced
2 tablespoons fish sauce
1 half tablespoons oyster sauce
1 tablespoon soy sauce
Dough:
4 1/2 cups self-growing flour
1 1/2 cups milk
three/four cup white sugar
3 hyperlinks Chinese sausages, sliced on the diagonal
four tough-boiled eggs, peeled and quartered
waxed paper

Instructions :

Prep : 25M	Cook : 18M	Ready in : 1H30M

Mix red meat, shallots, fish sauce, oyster sauce, and soy sauce collectively in a massive bowl. Let aggregate marinate inside the fridge, approximately half-hour.
Combine self-growing flour, milk, and sugar in any other huge bowl; knead until dough is clean and no longer sticky. Cover dough with cheesecloth; allow rest, about 5 mins.
Divide dough into 18 balls. Roll out each ball right into a circle with a rolling pin on a floured work floor. Place a spoonful of the beef aggregate inside the center; pinnacle with 2 sausage slices and an egg area. Gather the rims of every circle collectively like a coin purse; twist and pinch to seal the bun.
Cut waxed paper into eighteen 2-inch squares. Place each bun on a waxed paper square. Arrange 1 inch apart in a steamer; cowl with lid.
Steam buns till puffed up, approximately half-hour.

Notes :

If dough seems too moist in step 2, add greater flour till it not sticks to your arms.
I'm nonetheless searching for a method of creating the buns white. I commonly upload a tablespoon of white vinegar to the steaming water. However, I don't honestly see any distinction. Others have counseled using baking powder. I may additionally strive that subsequent time.

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