Steamed Pork Buns with Rice Flour for Wheat Allergies

Name: Steamed Pork Buns with Rice Flour for Wheat Allergies
Yield: 6 servings
Cuisine: American
Ingredients: 150 grams Rice flour; 2 tbsp Sugar; 1/2 tsp Salt; 15 grams Shortening; 1 tsp Dry yeast; 120 ml Water; 1 See recipe for "Professional Secrets Revealed"

cookpad.japan @cookpad_jp

Today's school lunch was steamed pork buns!
Since my child has food allergies, I try to recreate the same lunch meal prepared at school, so that he eats the same food as his classmates.

Dust your hands with rice flour (not listed) to form the buns. Since the dough isn't as elastic as wheat flour dough, you won't be able to make a fancy seam, but be sure to tightly secure the edges.
It's easy if you use a spoon to place the filling on the dough.
The rising time depends on the season, so be sure to keep your eye on them. Recipe by Toshihaya

Today's school lunch was steamed pork buns!
Since my child has food allergies, I try to recreate the same lunch meal prepared at school, so that he eats the same food as his classmates.

cookpad.japan @cookpad_jp

Today's school lunch was steamed pork buns!
Since my child has food allergies, I try to recreate the same lunch meal prepared at school, so that he eats the same food as his classmates.

Saved

Ingredients

6 servings

To prepare the dough:
150 gramsRice flour
2 tbspSugar
1/2 tspSalt
15 gramsShortening
1 tspDry yeast
120 mlWater
To prepare the filling:
1See recipe for "Professional Secrets Revealed"

Saved

Steps

1

Place all of the dough ingredients in a bread machine, put it on the wheat-free setting and switch it on .
2

Use rice flour (not listed) to dust your work surface, place the dough, and divide into 6-8 portions. Flatten the dough on your palms, then wrap the fillings.
3

Place on squares of parchment paper, then put in steamer with lukewarm water. Cover with a lid, then let rise for about 30 minutes (adjust the time).
4

Steam for 12-15 minutes over high heat, then they're done.