Restaurant-Quality Steamed Pork Buns

• 200 grams Cake flour
• 100 grams Bread (strong) flour
• 37 grams Sugar
• 1 dash Salt
• 5 grams Dry yeast
• 8 grams Baking powder
• 10 grams Skim milk powder
• 1 tbsp Vegetable oil
• 150 ml Lukewarm water
• 250 grams Ground pork
• 3 large Dried shiitake mushrooms
• 100 grams Onions
• 100 grams Cooked bamboo shoot in water
• 3 tbsp Soy sauce
• 1/2 tsp Salt
• 1 1/2 tbsp Sugar
• 1 Ginger (grated)
• 2 tbsp Sesame oil
• 1 tbsp Katakuriko

1. In a bowl, mix the dough ingredients.
2. When it comes together, knead well until smooth.
3. When the surface of the dough is smooth, form into a ball, put into a bowl and cover with plastic wrap.
4. Leave to rise for about 40 minutes or until doubled (1st rising).
5. Chop the rehydrated shiitake mushrooms and onion finely.
6. Roughly chop up the bamboo shoots.
7. Put all the filling ingredients in a bowl and mix well.
8. When the dough has doubled in size, divide into 50g portions (10 pieces).
9. Roll each piece into a ball.
10. Roll each one into a 10 cm circle with a rolling pin, and wrap the filling in each piece.
11. (If the dough doesn't roll out easily, cover with a kitchen towel and leave for 10 minutes.)
12. When the buns are formed, leave to rise again for about 15 minutes at 105F/40C (2nd rising).
13. Put the buns in a heated steamer, cover with a lid and steam over high heat for 15 minutes.

flour, bread, sugar, salt, yeast, baking powder, milk powder, vegetable oil, water, ground pork, shiitake mushrooms, onions, shoot, soy sauce, salt, sugar, ginger, sesame oil, katakuriko

Taken from cookpad.com/us/recipes/171262-restaurant-quality-steamed-pork-buns (may not work)