Kong Bak Bun (Dark Soya Sauced Pork Bun)

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READY IN: 2hrs 30mins
YIELD: 1 Batch
UNITS: US

INGREDIENTS

Nutrition
  • 1 12
    teaspoons yeast
  • 1
    teaspoon sugar
  • 2
    tablespoons warm water
  • 12
    teaspoon salt
  • 3
    tablespoons lard or 3 tablespoons oil
  • 8
    tablespoons castor superfine sugar
  • 225
  • 565
    g flour, slight warmed
  • flour, for dusting
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DIRECTIONS

  • Mix first 5 ingredients and leave alone for 5 mins.
  • Mix next 2 ingredients in another bowl.
  • Put flour in bowl, make a hole in the middle and pour in first mixture.
  • Mix.
  • Pour in second mixture.
  • Mix and knead dough till smooth.
  • Should not be sticky.
  • Put dough in a greased bowl, cover with damp cloth and leave to rise till double.
  • On a floured surface, divide dough into four portions.
  • Roll out and divide each into equal (chicken egg sized) portions.
  • Flatten and shape each into a 0.
  • 5 by 7 cm circle.
  • Brush lightly with oil.
  • Fold into two (a bit like parker house rolls but equal halves) Place on greaseproof paper.
  • Place apart on trays.
  • Cover with dry cloth and leave in warm place to rise for 15- 20 mins.
  • Steam over rapidly boiling water for 7- 10 mins.
  • Remove from steamer, cool and remove paper.
  • Open up the bun and stuff the meat in and it's ready to eat!
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