Baked Pork Buns Recipes

Steps:

• For the marinade: Mix the chicken base, soy sauce, sugar, food coloring, salt and pepper in a bowl. Cut pork in half horizontally to make two long, flat thin pieces (for better flavor penetration). Put the pork in a stainproof container or resealable plastic bag and pour in the marinade. Marinate 20 minutes in the fridge.
• Preheat oven to 425 degrees F. Line a baking sheet with foil and place a rack on top. Remove pork from the marinade and place on rack. Roast, about 45 minutes. Let pork rest for 10 minutes, then dice.
• For the dough: Meanwhile, combine the flour, sugar, butter, yeast, egg and 1/2 cup warm water in a mixing bowl and blend for 10 minutes. Let sit for 3 hours.
• Preheat the oven to 425 degrees F. Cut twelve 3-inch pieces of wax paper and set aside.
• Roll dough by hand into a cylinder with a 1 1/4-inch diameter. Cut into 12 equal pieces. Roll each piece into a ball and flatten into a 3-inch pancake.
• Add some pork to the center of a pancake, then fold the edges of the dough over the pork and bring together. Repeat with remaining pancakes and pork, placing completed buns on squares of wax paper.
• Place completed filled buns on waxed paper and brush tops with mayonnaise and condensed milk. Bake, about 15 minutes.

Steps:

• In a large bowl, dissolve 2 Tbs. of the sugar in milk and water. Sprinkle yeast over top of the milk mixture and let stand at room temperature for 10 minute or until frothy. Gradually mix in remaining 2 Tbs. sugar, flour, and salt. On a lightly floured board, knead dough for about 5 minute or until smooth and elastic. Shape into a ball and place in a lightly greased bowl. Cover with a damp cloth and let rise in a warm place for 1 hour or until doubled. Meanwhile, soak mushrooms in enough warm water to cover for 30 min; drain. Cut off and discard stems; coarsely chop caps. Set aside. place wok or wide frying pan over high heat until hot. Add oil, swirling to coat sides. Add green onions, garlic, and mushrooms; stir-fry for 1 minute Stir in water, hoisin sauce, and sugar; mix well. Add cornstarch solution and cook, stirring until sauce boils down and thickens. Add pork, mix well. Remove from heat and let cool. Punch down dough, then roll on a lightly floured surface into a 12-inch cylinder. Cut cylinder crosswise into 1-inch pieces. Shape each piece into a ball; let rest for 5 minute To shape each dumpling, flatten each one ball with a rolling pin to make a 4-6-inch circle, keeping dough covered to prevent drying. Place one heaping Tbs. of filling in the center of each circle. Gather the edges of the circle over the filling; close top by pleating, pinching and twisting edges together. Place buns, pleated side down, on a baking sheet, allowing enough room for rising. Cover with a damp cloth and let rise in a warm place for about 30 minute or until light and puffy. Brush tops of buns with egg yolk. Let rise for 15 more minute Bake in a 350* oven for 18-20 minute or until golden brown.