Thursday, January 20, 2011

Chinese Burger

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I have leftover pork belly stewed(refer to early post). Therefore I steam this burger to go with the dish as main course.

I used this recipe for 寿桃‏ before. Now I use it for this burger as well. It is softer compare to recipe without baking powder.

Adapted from 阿芳的3杯面粉
Ingredients: yields about 50g X 15 pcs
2 cups plain flour
1 cup low protein flour
1 tsp yeast
2 tsp baking powder
1 tbsp castor sugar
1 cup water

1 tbsp oil
oil for spreading

1. Mix all except oil into a dough. Add in the oil and continue kneading till form a smooth dough.
2. Cover and rest for 10 minutes.
3. Transfer to working surface, divide into individual portions, shape into balls and rest for 5 minutes.

4. Roll into oval shape. Brush one side with some oil. Cover and place on the lined paper. Rest for 10 minutes inside the steamer.
5. Start steaming from cold water with medium heat. Once the water boiled, steam further 5 minutes.
6. Once the steaming time is over, off the heat. Rest inside the steamer for 1 minute before open the lid.


  1. I totally agree that paus made with baking powder are softer.

  2. Please advise how much water is required. I tried last night but texture very very hard. Pls enlighten. Pls also share when and how to fold into half. Thanks, mary

  3. Sorry for the inconvenient. I forgot to include the amount the water in the recipe. Thanks for highlighten to me. The water should be 1 cup.
    After roll into oval shape, brush with oil. Then fold into half to cover. The oil will prevent the "burger" from sticking.

  4. Dear Vivian,
    Thank you for the information. Will try again.


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