- Level
- very easy
- Total Time
- 2 h
- Serves
- 8 brioches
Ingredients
- Dough
- 1 tbsp
- sugar
- 125 ml ( ½ cup)
- lukewarm milk
- 2 tbsp
- lukewarm water
- 1/2 packet
- dry yeast
- ½ tsp
- sesame oil
- 310 ml (1 ¼ cup)
- wheat flour
- Stuffing
- 1 tbsp
- vegetable oil
- 1
- medium onion, finely chopped
- 300 g (⅔ lb)
- ground pork
- 10
- dehydrated shiitake mushrooms champignons shiitake, soaked for a half hour in boiling water, and finely chopped
- 1 tbsp
- oyster sauce
- 2 tbsp
- fish sauce
- 1 pinch
- salt
- 1 pinch
- pepper
- 8
- quail eggs, hard boiled and cut in half
Directions
- Step 1
- Prepare the dough by combining the sugar and the milk in a large bowl, make sure the sugar is dissolved, add the warm water, the yeast and the oil, then add a little flour and start kneading. Add the rest of the flour and knead again so that all the ingredients are well combined. Knead again for 5 minutes, without stopping. Place the dough in a bowl and cover it with a cloth at room temperature for one hour.
- Step 2
- Heat the oil for the stuffing in a skillet over medium heat and sauté the onion for a good minute.
- Step 3
- Add the minced pork and, using a wooden spoon, loosen the meat making sure to mix it well with the onion.
- Step 4
- Add the mushrooms to the skillet, then add the oyster sauce and fish sauce. Salt and pepper to taste. Mix everything well.
- Step 5
- Cook another 5 minutes, until the meat is cooked. Pour everything on a plate and set aside.
- Step 6
- Take the dough after one hour and divide it into 8 equal pieces.
- Step 7
- Using a rolling pin, roll out one part of the dough at a time to give each a more or less round shape of 10 cm in diameter (tip: use a can to cut the dough). Set aside.
- Step 8
- Place a spoonful of stuffing in the centre of a piece of dough and, with your hands, make a small round ball shape by squeezing it well so that it remains in form.
- Step 9
- Add a boiled egg on top.
- Step 10
- Close each bun by taking each piece of dough and closing it over the egg. There must be no visible holes.
- Step 11
- Cut 8 squares of about 10 cm in parchment paper in which to place each bun. Let everything sit for at least half an hour at room temperature.
- Step 12
- Bring water to a boil in a bain-marie and bake the buns in the upper part for 15 minutes or until the dough feels cooked. Do not overcook.
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