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sugar – 2 tablespoons;
granular dry yeast – 7 grams;
“Makfa” superior grade wheat flour – 400 grams;
baking powder – 1 teaspoon;
baking soda – 1/5 teaspoon;
sesame oil – 1 tablespoon;
1 piece of ginger root 4–5 centimeters long;
green onion – 1 bunch;
vegetable oil – 2 tablespoons;
minced pork – 400 grams;
soy sauce – 3 tablespoons;
mirin – 2 tablespoons;
garlic – 2 cloves;
starch – 1 tablespoon;
time 1 hour and 15 minutes + 2 hours and 35 minutes for rest of dough
ingredient Wheat flour
Additional properties Low carb
1. Dilute sugar and yeast in 50 ml of warm water and leave for 15 minutes. Mix flour, baking powder, baking soda and salt. Add the yeast, sesame oil and mix the dough. Roll the dough up in a ball and leave in a warm place for 1–2 hours.
2. Fine grate the ginger root and cut onion into rings. Heat vegetable oil in a stewpot and fry the ginger in it. Add the minced pork and some water, and mix a little. Pour the soy sauce and mirin, add chopped garlic, salt and pepper. Dissolve starch in 1 tablespoon of water and add it to the pork. Cook until ready. Let the filling cool, add onion and mix all together.
3. Divide the dough into several parts and roll each part out into the circle of 12 centimeters in diameter
4. Place 1–2 tablespoons of filling in the center of the circles, form the rolls and leave them for 20 minutes of resting and rising. Cook baozi steamed for 15–20 minutes, then serve.
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