臘腸包 - Steamed buns with chinese sausage Recipe

臘腸包 - Steamed buns with chinese sausage

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Ingredients

Original bun recipe from here (modified slightly) & marinade can be found here

--Makes about 12 buns--

STEAMED BUN Ingredients
Starter
1 tablespoon active dry yeast
1 teaspoon white sugar
¼ cup all-purpose flour (plain flour)
¼ cup warm water

Dough
½ cup warm milk
1¾ cups all-purpose flour (plain flour)
¼ teaspoon salt
2¼ tablespoons white sugar
1 tablespoon vegetable oil
1 pinch baking soda

½ teaspoon baking powder

LAP CHEUNG filling Ingredients
3 lap cheung (Chinese sausage)
1½ tablespoon oyster sauce
1½ tablespoon dark soy sauce
½ tablespoon sesame oil

How to make 臘腸包 - Steamed buns with chinese sausage


  1. Mix together ingredients for the starter, and let the mixture stand for 30 minutes. Mixture should be bubbly.
  2. To the starter mixture, add warm milk/water, flour, salt, sugar, a pinch of baking soda and vegetable oil. Knead mixture until the dough is smooth and elastic.
  3. Grease a large bowl, and place dough into it. Leave for about 3 hours – it should triple in size (I left mine into an oven [not turned on!])
    Meanwhile prepare the sausages.Quarter the sausages. In a dish add the sauces and sesame oil and mix well. Add the sausage pieces and make sure all sausages are coated in the marinade. Place into fridge and leave for at least 30 minutes.
  4. Spread some plain flour onto a board, punch down the dough and lay onto the board. Sprinkle the baking powder evenly onto the surface of the dough, and knead for 5 minutes. Divide dough into two parts and place one part into a bowl and cover. Divide the dough into 6 pieces and roll each piece into a ball. Roll out the dough into a cylindrical-like shape.
    Pick up one piece of lap cheung and place at one end of the dough. Press down, and slowly wrap and roll the dough around the sausage. Place wrapped bun onto a piece of parchment paper (I used a paper cake case). Once done, let the buns stand covered for 30 minutes.
  5. Prepare the steamer, and heat water until it boils. Place buns into steamer leaving 1-2 inches between each bun. Place lid onto steamer and steam for 15 minutes on high. Remove the lid before turning off the heat to prevent water from dripping onto the buns.

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