Steamed Buns

越式大肉包

包皮材料

面粉 (或) 中筋面粉                    1 斤( 500 gram）
沙拉油                                         1  汤匙
沙糖                                             2  汤匙
盐                                                 1  茶匙
即溶酵母粉                                 1  汤匙 ( instant yeast)
酦粉                                             1  茶匙 ( baking ）
鲜奶（室度）                             1 1/3 杯    

肉馅材料

后腿肉 （搅粹）                      1/2  斤
沙糖                                            1 汤匙
酱油                                            1 汤匙
胡椒                                            1/2 茶匙
盐                                                1/2 茶匙
熟鸡蛋                                        2    个   （每个切成 4 块 ）
腊肠                                            2    条  （每条切成 6 块 ）
清豆   （随意)                            1    汤匙

1. 将面粉、沙糖、盐、即溶酵母粉、酦粉，放入站型搅拌机，用低速度搅拌10秒，然后加入鲜奶，把速度调到中高速。最后加入沙拉油搅到面团光滑.（如家里没有搅拌机可用手揉到面团光滑不粘手即可)。 
2. 用保鲜摸盖住搅拌碗，让面醒 1 小时 （冬天需 1 1/2 小时）不能超过 2 小时否着蒸出来的包会变黄而皮层会皱。
3. 用一大碗将搅好的后腿肉, 沙糖, 酱油, 胡椒, 盐, 一起拌均匀，放冰箱一个小时让肉入味。
4. 一小时后面团比醒面之前大两倍表示可以开始包肉馅。移面团出来之前用拳头大力压下面团的表面，让气泡消除之后，把面团移到台面上，揉成长条形状。切成 8 块。把一汤匙肉（可加入青豆）, 一块鸡蛋，一块腊肠，包起来。再醒面半小时.
5. 热水大火蒸十分钟，熄火将锅盖慢慢移开，水蒸气散完后，立刻拿掉锅盖。别让水滴到包子上。 

Dough Ingredients

500 gram all purpose flour
2 tbsp sugar
1 tsp salt
1 tbsp instant yeast
1 tsp baking powder
1 1/3 cup warm milk
1 tbsp oil

Stuffing Ingredients

your choice of ground meat (I used turkey since my family doesn't eat red meat)
water chestnut, minced
sugar
soy sauce
salt
green bean (optional)
boiled eggs, quartered
Chinese Sausage, cut into 6 slices or chunks

Instructions

1. In a stand mixer or large mixing bowl, add in all purpose flour, sugar, salt, instant yeast, and baking powder. Mix on low speed or the powders will splash all over the counter. Blend the flour evenly. 
2. Add the warm milk. Once the milk has mixed in, change the mixer speed to 7 or medium-high. Finally, add the oil until the dough becomes smooth. (If you do not have an electronic mixer, use your hand to knead the dough until it does not stick on your hand). 
3. Cover with plastic food wrap or dry cloth ( DO NOT USE DAMP CLOTH OR THE DOUGH WILL NOT RISE ). Leave in the covered bowl for 1 hour; 1.5 - 2 hours max for colder climate. Be watchful of the time, over-rising the dough will result in yellowing and wrinkling after steaming.
4. Prepare meat stuffing: using hands, mix ground meat, water chestnut, sugar, soy sauce, salt, green been (optional) in a medium bowl. Leave in the refrigerator for one hour to let the flavors marinate.
5. After an hour, the dough should rise to double its size. Use your fist to punch down the dough to squeeze out all the air bubbles (this way the bun will not collapse when you steam it). Transfer dough to the counter and roll into a long log. Cut into 8 equal pieces (cut in halves to better approximate size). Wrap with the meat stuffing, egg, Chinese sausage. Set aside and let it rise again for 1/2 hour. 
6. Once water is at a rolling boil, place buns into steamer. Steam for 10 minutes. Turn off the heat and first remove the lid slightly to let out the steam. Then immediately remove the lid all the way. Be sure not to let water from the lid drip on the bun!