Today I am making delicious beef filled steamed buns or baozi. The filling can be sweet or savory and the meat of your choice can be used. These are great for dinner or even dessert if filled with something sweet.
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INGREDIENTS
*Dough*
5 cups (630 g) all purpose flour
2 tsp (7 g) dry yeast
1 1/2 cups (355 ml) warm water (temp from 110ºF to 115ºF)
1 tsp (6 g) sugar
1 Tbsp (15 ml) cooking oil (for bowl)
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*Filling*
1 lb (454 g) ground beef
1/2 lb (227 g) finely shredded and chopped cabbage
3 scallions (40 g) chopped
1 Tbsp (15 g) garlic paste
1 tsp (6 g) ginger paste
1 Tbsp (20 g) Hoisin sauce
1 1/2 tsp (2 g) Korean red pepper powder
2 tsp (8 g) ( beef bouillon powder (I used Dashida brand)
1 tsp (5 g) salt
1/4 cup (35 g) corn starch
3 Tbsp (45 ml) cold water
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NOTE: The dough after proofing and kneaded, weighed 1.08 kg
For 24 small buns (each dough ball weighs 45 g)
For 16 medium buns (each dough ball weighs 67.5 g)
For 8 large buns (each dough ball weighs 135 g)
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