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Monday, 17 September 2018

How To Make Steamed Pork Buns (Hirata Buns)

STEAMED PORK BUNS (HIRATA BUNS)
Source Images Link : Here

Time : 1 Hour 30 Min + Rising Time
Serves : 12
Cook : A Little Effort
Sweet, pillowy Hirata buns are popping up on menus all over at the moment. Try this on-trend recipe at home with our step-by-step guide. The secret to steamed buns is adding extra raising agent and double rising, which gives you a pillowy bun to stuff your pork belly into

INGREDIENTS
  • golden caster sugar 3 tbsp
  • dried active yeast 1 ½  tsp
  • plain flour 350g
  • rapeseed oil
  • baking powder 1 ½ tsp
PORK BELLY FILLING
  • pork belly slices 1kg, skin and excess fat trimmed off
  • garlic 2 cloves, crushed
  • chinese five spice ½ tsp
  • honey 3 tbsp
  • hoisin sauce 5 tbsp
  • soy sauce 4 tbsp
  • shoaxing rice wine 4 tbsp
  • groundnut oil 2 tbsp  

GARNISH
  • cucumber shredded and tossed with a splash of rice wine vinegar to serve
  • spring onions shredded to serve
  • sriracha chilli sauce to serve 

METHOD
  1. Mix the sugar and yeast with 250ml warm water and leave until the mixture starts to froth a little. Put the flour in a large bowl with a large pinch of salt and add 2 tbsp oil and the yeast mixture. Mix to a rough dough with a wooden spoon and then tip onto a floured surface and knead until you have a smooth, soft dough. Knead in more flour if you need to. Tip into an oiled bowl, turning the dough until it is coated in oil, cover and leave to rise until doubled in size. Punch the air out of the risen dough.
  2. Tip it onto a floured surface, flatten it out with your hands and sprinkle with the baking powder. Fold the dough over and knead until the baking powder is incorporated and the dough soft. Cover and leave to rise for 30 minutes. To make the pork filling put the meat in a dish in one layer. Mix the marinade ingredients and pour over the meat. Leave for 2-3 hours or overnight. Heat the oven to 200C/fan 180C/gas 6. Sit a rack on top of a roasting tin in which you’ve poured a splash of water. Lift the pieces of pork from the marinade put them on the rack.
  3. Roast the pork for 1 hour, turning and basting 2 to 3 times with the leftover marinade. To finish the buns, cut outsquares of baking paper. Divide the doughinto 12 pieces.
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  6.  . . . . . Full Recipes Link : Here


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