Steamed Chinese barbecue pork bun recipe, adapted from Cuisine at Home magazine. The most delicious on point, authentic recipe, tastes just like the real thing!...
In a separate large bowl, stir together warm water, active dry yeast, and sugar for the starter. Let the mixture proof in a warm place until bubbly, about 10 minutes. Stir in the cake flour, then cover the bowl and let it rise in a warm place until bubbly, about 1 hour.
Step 4 Stir the flour mixture and rice vinegar into the starter. Work in the shortening with your hands until well combined.Knead the dough on a lightly floured surface until smooth, about 5 minutes. Place the dough in the greased bowl, cover, and let it rise for about 1 hour.Punch down the dough and cut it into 20 equal pieces. Using your fingers, pat each piece of dough into a 3-inch circle.Spray 20 two-inch squares of parchment paper with non-stick spray. Place 1 to 2 tablespoons of Chinese BBQ pulled pork filling in the center of each dough circle. Bring the edges of the dough over the filling, pinching to seal the bun. Place each sealed bun on a parchment square.Arrange the buns in a steamer, ensuring they have space to expand. Let the buns rise for 30 minutes off heat . Steam the buns in batches over high heat for 12 minutes. Carefully remove the steamed buns from the steamer, arrange on a platter, and serve warm.
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