Chinese steamed buns with pork and salted egg filling

 It's warm and delicious, this small buns is one of the best snack that you can make it by yourself. 

Soft and fluffy , it made from soft flour that called Pastry flour, that has low percentage of gluten (about 8-9% of protein), it's a kind of flour that you can use in cake or cookie recipe. But if you can find it, using cake flour is a good choice, but you may need to adjust the amount of water to suit the flour.
This time, I add salted egg yolk into the filling, as it has load of umami so you can be sure how delicious it is (you can buy it in Chinese supermarket). I use shortening for the dough as it has 100% fat and stay soft in any temperature, easier to find than lard plus it's easier to knead it into the dough too, but if you can find it use rice bran oil is another good choice. For the filling, you can make more of it if you want, but it will be harder to enclose and seal it perfectly (anyway it will be more delicious, so it's your choice, hehe).
It rains and rains all the time in my town, but as long as I have delicious snack to enjoy while listening to the raining sound, I don't mind at all, ^^.

Recipe: CHINESE  STEAMED  BUNS (pork and salted egg filling)
สูตรภาษาไทย: ซาลาเปาหมูสับไข่เค็ม
日本語のレシピ：中華肉まん 

Youtube: ซาลาเปาหมูสับไข่เค็ม, CHINESE  STEAMED  BUNS (pork and salted egg filling), 中華肉まん 

 Chinese steamed buns with pork and salted egg filling

Make 16 buns

Steamed Buns Dough
-Sponge
190g ........................ Pastry flour (or cake flour)
5g .......................... Instant yeast
5g .......................... Granulated sugar
115-125g ................ Water
-Dough
75g ........................ Pastry flour (or cake flour)
1tsp ....................... Baking powder
20g ....................... Water
50g ........................ Granulated sugar
1/2 tsp .................... Salt
30g ........................ Shortening (Non-hydrogenated rice barn oil shortening)

Filling
150g ...................... Pork mince
115g  ...................... Water chestnut (boiled, chopped)
10g ........................ Granulated sugar
1tsp ....................... Ground pepper
1/2tbsp ................. Sesame oil
1tbsp .................... Soy sauce
1tbsp .................... Oyster sauce
1/2 tsp ................. Corn starch
1/4 tsp ................. Salt
2tbsp .................... Spring onions, finely sliced
1 ............................ Dried shiitake (soaked and chopped)
4 ........................... Salted egg yolks (cut each one into 4 pieces)

First make the sponge.
Mix the sugar and water together.
Sift the flour into a bowl.

 Put yeast into the bowl, whisk to combine.
Pour the water and sugar mixture into the bowl.

 Mix to combine.*if the sponge is too dry add more water ^^.

 Remove from the bowl and knead until smooth.

 Cover with plastic wrap and let it rest for 1 hour.

 Put all the ingredients except the salted egg yolks into the bowl and mix to combine.

 Divide into 16 portions.

 The sponge is ready to use.

 Tear the sponge into pieces.

 Sift the flour and baking powder and salt into the bowl.

 Pour the sugar and water into the bowl.

 Mix to combine.

 I use this Shortening  (non-hydrogenated rice barn oil shortening).

 Remove from the bowl.
Add the shortening and knead until fully combine.

 Knead until smooth.

 Divide into 16 pieces.

Roll into balls.

 Flatten each ball  into a circle. Place a filling mixture in center of each dough round.

 Place 1 piece of salted egg yolk on the filling.

 Gather up edges to enclose filling , you will get 6 edges.

 Twisting edges together.

Pressing to seal.

Place over paper baking cup. 

 Repeat with remaining dough and filling, covering buns with plastic wrap.
Let the buns rise until double in volume, about 30 minutes.

Cook in a steamer for about 12 minutes taking care to leave each bun enough space to expand. Do not open the steamer while the buns are cooking. 

Serve warm, and enjoy!

Chinese steamed buns with pork and salted egg filling

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