PORK BUNS


Ingredients:

1 kg cake flour
560 g water
80 g sugar
5 g iodized fine salt
60 g oil
10 g yeast

TOPPING:

130 g cake flour
100 g MAGNOLIA GOLD BUTTER
50 g powdered sugar
20 g MAGNOLIA NUTRI-OIL COCONUT VEGETABLE OIL

FILLING:

1 kg MONTEREY PORK TOCINO
50 g sugar

TOCINO SAUCE:

50 g honey
10 g water

Procedure:

Procedure:
  1. Combine all dry ingredients.
  2. Dissolve sugar, salt into the water. Then add oil.
  3. Combine dry ingredients and liquid mixture in a mixing bowl at low speed for about 1 minute. Then shift to high speed until fully developed.
  4. Divide into 50-gram dough pieces. Flatten and fill with about 35 grams filling, then round the dough.
  5. Dip into the prepared topping.
  6. Proof for about 30 minutes (85% relative humidity is ideal).
  7. Bake at 180°C for about 30 minutes or until done.
Filling:
  1. Cook Monterey Pork Tocino
  2. For the Sauce:
    • In a sauce pan, combine all ingredients and cook until thick.

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