Handmade

Ingredients

100 g Ammerlander Edamer
1 tsp dry yeast
90 g sugar
300 g flour
200 g cornstarch
75 ml vegetable oil
2 pieces white onion
1 ½ tbsp soy sauce
1 ½ tbsp oyster sauce
1 tbsp sesam oil
1 ½ cups chinese barbecue meat
10 g parsley
2 ½ tsp baking powder

Preparation

Yeast Prep: mix 1 tsp of dry yeast, 1 tsp of sugar and 65 ml warm water.
Put the mixture aside until it becomes foamy. Dough Prep: mix 300 g flour with 155 g cornstarch, 70 g sugar and 75 ml vegi-oil. Add yeast mixture and water. Mix for 3 minutes at low speed until a smooth ball of dough is formed. It should be soft an elastic, not so sticky that it sticks to your hands. Adjust with a little flour/water if needed to maintain dough consistency. Add 2 ½ tsp baking powder. Let dough mixture stand for 2 hours. Prep Filling: cut and fry two onions glassy. Add 1 ½ tsp soy sauce. Add 1 tsp sesam oil, mix ½ cup of water with 1 tbsp cornstarch. Boil down cornstarch and sauce, cut barbecue pork into small pieces. Mix the pork with the sauce. Cut 10 g fresh parsley into small pieces and add it. Add 100 g Ammerlander Edamer. Prepare steamer with pitted parchment paper. Cut the dough in 4 pieces. Cut the pieces in 3 equal pieces and roll them into circles of 11 cm diameter. Fill the circle with 1 ½ tbsp of the filling and fold it at the edges. Put the buns in the steamer and cover it. Put the steamer in the wok and cook for 12 minutes. After half check water, refill if necessary.

Enjoy!