Steamed Pork Buns with Quail Eggs (Bánh bao nhân thịt trứng cút)

Name: Steamed Pork Buns with Quail Eggs (Bánh bao nhân thịt trứng cút)
Cuisine: American
Ingredients: 2 cups all-purpose flour (about 250 grams); 1 cup cornstarch (about 120 grams); 2 teaspoons baking powder; 1 teaspoon active dry yeast; 1 cup warm whole milk (about 240 ml); 1/4 teaspoon salt; 6 tablespoons sugar (about 75 grams); 11 quail eggs; 150 grams ground pork (about 1/3 pound); 1/4 small carrot, finely chopped; 1 green onion; 1 dried shiitake mushroom; 1 wood ear mushroom; 1 little vegetable oil; 1 little cornstarch; 1 pinch salt, ground pepper, sugar, and MSG (optional)

bếp nhỏ xinh xinh @cook_14288416

CALI USA

Steamed Pork Buns with Quail Eggs (Bánh bao nhân thịt trứng cút)

bếp nhỏ xinh xinh @cook_14288416

Saved

Ingredients

For the dough:
2 cupsall-purpose flour (about 250 grams)
1 cupcornstarch (about 120 grams)
2 teaspoonsbaking powder
1 teaspoonactive dry yeast
1 cupwarm whole milk (about 240 ml)
1/4 teaspoonsalt
6 tablespoonssugar (about 75 grams)
For the filling:
11quail eggs
150 gramsground pork (about 1/3 pound)
1/4small carrot, finely chopped
1green onion
1dried shiitake mushroom
1wood ear mushroom
1little vegetable oil
1little cornstarch
1 pinchsalt, ground pepper, sugar, and MSG (optional)

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Steps

1

Activate the yeast: Mix 1 teaspoon yeast with 2 tablespoons warm water and 1 teaspoon sugar. Let it sit for about 5 minutes until foamy.
2

In a bowl, combine all-purpose flour, baking powder, salt, and sugar. Add the activated yeast and warm milk. Knead for about 5 minutes with a mixer (knead longer by hand) until the dough is smooth.
3

Cover the dough with a thin layer of oil and let it rise until doubled in size, about 30–60 minutes depending on room temperature.
4

For the filling: Mix all filling ingredients together. Boil the quail eggs and peel them.
5

Divide the filling into 11 portions and wrap each portion around a quail egg.
6

Once the dough has doubled, knead for about 1 minute, then divide into 11 equal pieces. Roll each piece flat, place the filling in the center, gather the edges to seal, and let rest for 5 minutes. Steam the buns for about 10 minutes until cooked through.
7

Serve the buns hot. If you have leftovers, wrap them after they cool and store in the refrigerator. Re-steam before eating.