Gua Bao

The first steamed pork buns I had, I instantly got hooked. The buns were soft and fluffy and the pork is sweet and tender balanced by a refreshing slice of cucumber, pickled carrots, and crunchy peanuts. But then there’s this braised pork belly taco I had, It has the same taste together with carrot slaw, fried egg, and chili garlic. At that time, I’m decided to remake this at home and so I did.

Of course, I’m stuck with lots of failed steamed buns but I have found the right ratio to achieve those soft buns. The pork was easy, I knew it had sweet soy sauce in it, and star anise.

For the bun recipe, I scald the milk first to make the buns lighter. Also, make sure the milk is cool enough to safely add the yeast. Hot temperature can kill yeast and can weaken gluten transformation.

If getting hold of dark soy sauce and sweet soy sauce is not possible, you can use regular soy sauce and oyster sauce added with brown sugar which I did in this recipe.

Anyways, Hope you love the recipe, guys!

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Serves 2-3

For the Buns:

• 200ml Milk

• 50ml Water

• 7g Yeast

• 250g All purpose flour or (150g bread flour/ 100g all purpose flour)

• 2 ½ tbsp Sugar

• 1 tsp Salt

• 1 ½ tbsp. Vegetable oil

For the Pork belly:

• 400g Chicken stock

• 50g Oyster sauce

• 70g Soy sauce

• 100g Brown sugar

• 225g Pork belly

• 3-4 pcs Star anise

• 2-3 pcs Cinnamon sticks

• 6-8 cloves Garlic

• 2-3 pcs Bayleaf

• 1 pcs Carrots

• 1 pcs Cucumber

• 1 pcs Leeks

• 1 pack Chopped peanuts

Method:

1. Slice the belly to ½ inch thick portion.

2. In a medium pot, add the pork and remaining ingredients.

3. Let it boil, lower heat and simmer for 40 mins to 1 hr until soft. Set aside

4. In a pan, heat the milk until it reach below boiling point. Remove from heat (see notes, sector 1)

5. Mix water with the milk, let it cool to 38-40C / 100-105F (see notes, sector 2)

6. Activate the yeast in the milk. Let it activate for 15 minutes until frothy.

7. In a stand mixer, combine flour, sugar, salt. Mix in low speed until incorporated.

8. Slowly add the vegetable oil and the yeast mixture. Set speed to medium-high.

9. Mix until dough is no longer sticking from the bowl.

10. Transfer to a floured surface. Knead for 5 minutes until smooth.

11. Roll the dough flat into ¼ inch thick.

12. Cut to circles, then fold to half.

13. Line the folded dough with square cut parchment paper. (see notes, sector 3)

14. Cover with clean towel. Let it proof for 40minuts to 1 hr.

15. In a boiling steamer, steam the dough for 8-10 minutes. Until doubled in size and fluffy. Depending on the steamer temperature.

16. Let cool and slice in the middle.

17. Served with belly slices, sliced carrots, cucumbers, leeks, and peanuts.

Notes:

Sector 1

Scalding milk is heating to just below boiling point or until little steam smoke appears. 1 reason is to set to the desired temperature for yeast activation.

Sector 2

Yeast will die in very hot temperature. 38-40C / 100-105F is safe for the yeast to activate. For safe measure, the liquid should be at room temp or slightly warm to touch.

Sector 3

Lined the dough with parchment paper. Same cut size as the dough. As dough will stick while in the steamer.