1. Dough Ingredients
| Ingredient Name | Weight (g) |
|---|---|
| Specialized Banh Bao Flour | 1,000 |
| Magest Dry Yeast | 10 |
| Salt | 24 |
| Magest Yeast | 16 |
| Granulated Sugar | 160 |
| Salt | 10 |
| Magest Baking Powder | 10 |
| Water | 450 |
| Shortening | 60 |
2. Dumpling Filling
| Ingredient Name | Weight (g) |
|---|---|
| Pork Shoulder Butt | 1,500 |
| Pork Back Fat | 500 |
| Vermicelli Noodles (for spring rolls) | 150-200 |
| Wood Ear Mushrooms | 100 |
| Shiitake Mushrooms | 30 |
| Dried Shallots | 200 |
| Garlic | 1 bulb |
| Onion | 300 |
| Fish Sauce | 10 |
| Seasoning Salt | 12 |
| Chicken Powder | 20 |
| Monosodium Glutamate (MSG) | 1 |
| Sugar | 15 |
| Black Pepper | 14 |
Preparing the Filling:
• Grind the pork through a coarse grinder once.
• Soak the vermicelli noodles until soft and roughly chop them (1cm).
• Soak the wood ear mushrooms until soft and grind them through a coarse grinder.
• Soak the shiitake mushrooms until soft and grind them through a coarse grinder.
• Finely grind the dried shallots and garlic, then sauté until fragrant.
• Dice the onion into small cubes and sauté until fragrant.
=> Mix all ingredients together with the seasonings, cover tightly, and refrigerate for 1-2 hours to allow the flavors to meld.
3. Equipment:
• Steaming Cabinet/Steamer
• Proofing Cabinet
• Dough Mixer
• Steaming Trays
• Small Scale
• Dough Sheeter
4. Instructions:
Step 1:Mixing the Dough:
• Place all ingredients into the mixing bowl.
• Turn the mixer on low speed for about 1 minute until the water is evenly absorbed by the flour.
• Mix on medium speed (3-4 minutes) until the ingredients are well combined (the dough reaches about 40-50% development).
• Transfer the dough to the dough sheeter, fold it in half, and sheet it repeatedly until the dough is white, smooth, and elastic (25-30 passes).
Step 2: Shaping and Proofing the Buns:
• Divide the dough into portions of approximately 80g each and round them.
• Use a rolling pin to roll each dough portion into a thin disc. Place the filling in the center, and use your hands to pleat the edges or shape as desired. Place the buns on parchment paper and then onto the proofing trays.
• Place the trays in a proofing cabinet at a temperature of 28-32°C, humidity of 85-90%, for 2-3 hours, or until the buns have doubled or 2.5 times in size.
Step 3: Steaming the Buns:
• Turn on the steamer/steaming cabinet to bring the water to a boil, then place the buns inside. Steam for 12-15 minutes until the buns are cooked through (adjust steaming time depending on the weight and quantity of the buns).