The February Daring Bakers’ challenge is hosted by Julie of One-Wall Kitchen. She challenged us to an easy, simple filled bun using no-knead dough.
This month at Daring Bakers' we received a savoury challenge which was a lovely change. Julie of One-Wall Kitchen had us baking filled Asian Buns. Basically I kept with the challenge recipe simply adjusting the filling a little.
I have enjoyed making Steamed Pork buns over the years but I had never thought to bake them. This baked version was just as popular with the family. Thanks Julie, great challenge!
Baked Pork buns
Servings: 12 large buns
1/4 ounce (7 gm) (2 teaspoons) active dry yeast (1 packet )
1-1/2 cups (360 ml) warm water
1 tablespoon (15 ml) sugar
2 tablespoons (30 ml) melted butter
1 teaspoon (5 ml) salt
4 to 5 cups (20 oz to 25 oz) (560 gm to 700 gm) all-purpose (plain) flour ( I only needed 560g)
1 egg for egg-wash for the buns
1 tablespoon vegetable or olive oil
500g (1 lb) ground pork or pork shoulder, cubed
4 cloves garlic, minced
1 tablespoon finely chopped fresh ginger
2 tablespoons soy sauce
2 tablespoon hoisin sauce
2 tablespoons oyster sauce
2 teaspoons sesame oil
1 tablespoon sugar )
1 tablespoon cornstarch
1/4 cup cold water
Heat oil in skillet.
Saute the garlic and ginger and cook for a minute or until fragrant.
Add pork and brown it in the skillet.
Add soy sauce, oyster, hoisin sauce, sesame oil and sugar and cook filling until pork is cooked through, about 15 minutes. Taste and add salt and pepper as desired.
Place cornstarch and water into a small bowl and stir with fork or small whisk until cornstarch is dissolved.
Stir cornstarch mixture into filling and cook for an additional 2 minutes. Mix in the spring onions. Then remove from heat and cool before making the buns.
Directions for dough:
Mix yeast, water, sugar, melted butter, and salt in a large mixing bowl.
Slowly mix in flour until it's fully incorporated and you have a shaggy, very tacky dough, but not wet and sticky.
Cover the bowl with plastic wrap and let rise for up to an hour in warm place until doubled. While dough is rising, you can make your filling if you haven't already pre-made it to let it cool (see recipe below).
Punch down dough and turn out onto a floured surface. Depending on how much flour you added, it will be somewhat tacky to pretty tacky. Fold it over several times and shape it into a smooth ball, then divide into 12 equal pieces.
Roll each piece into a ball and flatten it into a disc about 6 inches (15 cm) wide.
Place a heaping tablespoonful of filling into the center of the disc.
Wrap the dough around the filling, and firmly pinch it closed over the top of the filling.
Place filled buns on a baking sheet and loosely cover them with plastic wrap. Let them rest for 1 hour.
Preheat oven to moderate 350°F/180°C/gas mark 4.
Beat 1 egg in a small bowl for egg wash and brush on top of each bun.
Bake buns for about 20 minutes, until golden brown. Serve warm. As you can see some of the filling oozed out of holes or cracks in the dough. Next time I will not roll the dough out as thin.
Really, though, it doesn't matter these were delicious!