with Dragon Boat Festival approaching, many people must be looking for Zongzi recipe, but we want to make this year a little bit different, so here you go, we present to you Mr.Zongzi and his family. Aren't they cute?
Full Detailed Recipe below, if you would like to follow step by step, check out the video here: https://youtu.be/H3qhdrAi4Hs
Mr. Zongzi's Shacha Pork Buns
Ingredients:
{Dough}
- 150 g All-purpose flour
- 1Tbsp Brown sugar
- 90ml Warm milk
- 1/2Tbsp Vegetable oil
- 1/2tsp Yeast
{Color Powder}
- 1tsp Matcha powder
- 1/4tsp Beetroot powder
- 1/4tsp Cocoa powder
{Shacha Meat Filling}
- 120g Minced pork
- 1/2 Tbsp Soy sauce
- 1/2 tsp Sesame oil
- 1/4 Tbsp White pepper
- 1/2 tsp Brown sugar
- 1/2 tsp Cornstarch
- 1/2 Tbsp Bull-Head BBQ (Shacha) Sauce
Directions:
- Combine flour, brown sugar, yeast, warm milk, and vegetable oil in a mixing bowl. Electric or hand mixing for 10 minutes until the surface of the dough is smooth and not sticky.
- Divide the dough into 6 pieces. Color one of them with matcha powder, beetroot powder and cocoa powder.
- Knead the remaining 5 pieces of dough repeatedly. Roll into 5 smooth balls and cover with plastic wrap to keep them from drying out.
- Incorporate all Shacha meat filling ingredients in a mixing bowl. Stir the mixture quickly and gently for 5 minutes to enhance the texture.
- Divide the Shacha meat mixture into 5 meatballs and wrap them into 5 small dough.
- Decorate with colored dough and form into a Zongzi shape.
- Pour hot water into the bottom of the pot and put the buns in the bamboo steamer. Cover with lid and ferment for 20 minutes until the dough expands to 1.5 times larger.
- After the fermentation is completed, steam over medium high heat for 15 minutes.
- Turn off the heat and let it cool down with the lid on for 10 minutes.
- After cooling down, open the lid and enjoy Mr.Zongzi's Shacha Pork Buns.
bon appetit
No comments:
Post a Comment