Do not say that you have been to Taipei, if you have not try Chou's Pork Bun yet.
But this is not for sell either, only my close friends & family they have tried it before.
It smelled so good and how juicy it was when it just cooked,I almost burn my tongue but I just cannot get enough.Hmm yummy!
For all buns I made with hard work and love from my heart,Not gonna say it is easy, but not so difficult.
All you need is patience,and follow my recipe-
Cabbage pork bun recipe-
Stuffing Ingredients-
Pork400g,Cabbage400g,Baby Shallots 5-6 , Fresh ginger 2-3 slices,
Seasoning Sauce: Soy sauce 1 big Spoon , sesame oil 2 big spoons, salt1 tbs,
White pepper powder,soup50g,Rice wine
(As reference, please adjust it according to your taste)
The Scalded Flour Method & Ingredients-(This is a bit challenging...)
Mid-Flour 300g, boiling water 100g,cold water 90g,salt 1/8tbs.
1.Put flour and salt together,and then pour hot water into it, use chopsticks to mixture,and add cold water mix through until it got no powder then ,became a rounded dough,for 7~8minutes until smooth.
After all,cover it by a wet tower for slack an hour.
Wrapping step-(It is the fun part, use your creation ! )
1. Sprinkle some flour on the table and put the finished dough on the table. 2. Roll the dough into strips about 3cm thick and then cut into 18 small doughs on average,
make it round and round. 3. Flatten the dough by hand and slowly roll the dough into a thin slice by wood stick. 4. Thinner at the edge of the dough. 5. Pack stuffing on the flat dough, wrap it while turning, and finally pinch the mouth tightly. 6. Squash a little the wrapped pie by hand 7. Place the plate on the medium flour to avoid sticking on the bottom. 8. Add 2tbs of olive oil to the pan.. 9. Use medium/low heat to fry until golden brown on both sides.
Good job !
Enjoy having delicious buns !
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