Pork Buns

PORK FILLING
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Ingredients:
2 tbsp cooking oil
1 lb Ground pork
4 cloves fresh garlic minced
1 small onion, chopped
1 bunch scallions, chopped
Splash of chinese wine
2 tbsp Oyster sauce
2-3 tbsp soy souce
2 tbsp sweet soy sauce
1 tsp Chinese 5 Spice powder
½ cup water
1 tbsp Cornstarch mixed with 1 1/2 tbsp water
salt and pepper to taste

Preparation pork filling:
1. Combine chinese wine, oyster sauce, soy sauce, sweet soy sauce, 5 spice powder and water, mix well and set aside.
2. heat the oil in a large saute pan or wok and add the onion and garlic. Cook over medium heat for about 5 minutes, or until the onion is softened.
3. Stir in the ground pork, stir fry until pork no longer pink. Add in soy sauce mixture and Simmer for 5 minutes.
4. Whisk in the cornstarch mixture Stir until the mixture is thick, heavy, and glossy. Then stir in the scallions, cook for another 2 minutes and remove from the heat.
5 Let it cool before filling the buns.




WATER ROUX BUNS
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Makes 16 buns

Ingredients:
375g bread flour
100g cake flour
35g milk powder
75g white sugar
3/4 teaspoon salt
7g (2 and 1/2 tsp) instant dry yeast
1 egg, lightly beaten
150ml lukewarm water, adjust as necessary
40g butter, cubed

Water-Roux Paste :
25g (about 2 and half tbsp) bread flour
125ml (1/2 cup) water

*Water-Roux is basically 1 part bread flour to 5 parts water.

Preparation Water-Roux :
Mix flour and water in a small saucepan. Cook over low to medium heat, stirring continuously until it reaches 65ºC. It should have thickened to a paste at this stage, that is when you stir you can see the bottom of the pan. Remove from heat, place a cling wrap over the paste and leave until lukewarm, or room temperature, before using.
Leftover water roux can be kept in an airtight container in refrigerator and should be used within 2 days.Water roux must return to room temperature before using. DO NOT use the water roux has turned greyish in colour.

For the Bun Dough:
1. Put all ingredients into bread machine and start the dough cycle.
2. Once the dough cycle is completed (1hr and 50 minutes for my bread machine), remove dough and punch down to release the air. Then divide into 16 equal portions. Form each into balls and let rest for 10 minutes.
3. Shape and fill the buns according to recipe. Place all finished buns on a greased baking sheet, lightly cover with cling wrap, and let rise until double in size (about 1 hour in warm weather, longer in winter months).
5. Bake in preheated 350°F oven for about 12 to 15 minutes, or until golden brown