Puffy Steamed Nikuman (Meat Filled Bao or Buns)

Ingredients

• 60 ml Lukewarm water (40 C)
• 1/2 tsp Sugar
• 1 tsp Dry yeast
• 160 grams Cake flour
• 40 grams Bread (strong) flour
• 1 tsp Baking powder
• 2 tsp Sugar
• 1/6 tsp Salt
• 60 ml Lukewarm milk (35 C)
• 2 tsp Lard (or butter or shortening)
• 100 grams Ground pork
• 1 1/2 tbsp The soaking water from the dried shiitake mushrooms
• 1 tbsp Shaoxing wine or sake
• 1 1/2 tsp Soy sauce
• 1 1/2 tsp Grated ginger
• 1 tsp Sesame oil
• 1 tsp Tianmiangjiang (or miso)
• 1 tsp Katakuriko
• 1/2 tsp Grated garlic
• 1/2 tsp Sugar
• 1 dash Salt
• 50 grams Boiled bamboo shoot (cut into 8mm dice)
• 1 large Rehydrated dried shiitake mushrooms (thinly sliced)
• 50 grams Onion (cut into 5mm dice)
• 20 grams Boiled Chinese cabbage leaf cores (cut into 5mm dice)
• 2 1/2 grams Rehydrated cellophane noodles cut into 1cm pieces

Instructions

No instructions listed