Flavorgod Seasoningsのインスタグラム(flavorgod) - 1月31日 13時01分

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Siopao Asado aka Pork Steamed Buns
These steamed buns look perfect and were made with my Garlic Lovers seasoning. This recipe appears to serve 4 people or one serving for me ??
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@stephiiicooks:
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Pork Asado-
1 tablespoon oil
1 small onion, finely chopped
1 tsp FlavorGod Garlic Lovers Seasoning
3/4 lb pork butt/shoulder, cut into 2.5" chunks
1.5 c water
3/4 c soy sauce
3 T oyster sauce
1/4 c brown sugar, packed
1/2 tsp Chinese five spice
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1 T cornstarch
1/4 c cold water
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Heat oil in a large pot over medium heat.
Cook onions until translucent.
Add pork and seasonings and cook until browned.
Next, add water, soy sauce, oyster sauce, sugar and five spice. Stir until well incorporated.
Lower heat to simmer.
Cover and let it cook for an hour.
Use tongs to remove pork from liquid and into a baking dish.
Use forks to shred the pork and to remove fat.
Return the meat to the liquid and let it boil for 10 minutes.
In a small bowl, mix cold water and cornstarch well.
Pour cornstarch mixture in with the pork and stir.
Cook until thickened.
Place a fine mesh strainer over a large bowl.
Separate the meat from the sauce.
Set aside.
Dough-
2 c hot water (about 120° - 130°F)
2.5 T sugar
1 pouch instant yeast
1/2 c sugar
5 c all purpose flour
1 1/4 T baking powder
6 T shortening
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In a small bowl, combine water, 2.5 T sugar and the whole contents of the yeast package.
Let it sit for 5 to 10 minutes.
In a large bowl, sift together the flour, 1/2 c sugar, baking powder, shortening and the yeast-sugar-water mixture.
Mix well until just combined.
On a lightly floured surface, knead the dough until it's nice and smooth. When lightly poked, the dough should bounce back.
Lightly grease a bowl with cooking spray and set the dough in.
Let rise, covered, for an hour or until it doubles in size.
When time is up, knead the dough a few more times on a floured surface.
Shape into a long, even loaf.
Cut into 16 equal pieces, about 55 to 60g each.
Flatten the dough into a 4" disc.
Put the asado filling in the middle of the dough and wrap.
Pinch the edges together towards the middle. If you have long nails, th

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