Taiwanese Pork & Mushroom Buns

300g (2 1/2cups) AP Flour

150mL (⅔ cup) Milk, warmed

2 tbsp Superfine Sugar

½ tsp Butchers Blend or Thai Ginger Sea Salt

2 tsp Dried Active Yeast

2 Eggs

2 tbsp Wild Mushroom Sage Olive Oil

3 tbsp Sesame Seeds, toasted

Filling:

350g (1 ½ cup) Ground Pork

75g (about 1 cup) Mushrooms, chopped

1 tsp Ground Pepper

2 tsp Wild Mushroom and Sage Olive Oil or Sesame Seed Oil

1 tbsp Tarragon Balsamic or Black Garlic Tamari Balsamic

1 tbsp Soy Sauce

1 tsp Coconut Chai Sugar Shaker

¼ tsp Butchers blend or Thai Ginger Sea Salt

5 Green Onions, Finely Sliced

1. Make a flour paste; place 3 tbsp flour, 80 ml warm water, and 40ml warm milk into a saucepan. Cook over medium heat for 3-4 minutes until thick and gluey, set aside.

2. In a mixing bowl add 300g flour, sugar and salt. Add the yeast to the rest of the warm milk, stir and let sit till yeast is dissolved and slightly foamy. Add the yeast mixture to the flour along with one egg, oil and flour paste. Combine everything together to form a dough, knead for 10-15 minutes until smooth and even textured,

3. Coat a bowl with oil and add the kneaded dough. Cover and leave to rise for 1 - 1 ½ hours.

4. While the dough is proving make the filling. Place all the ingredients except green onion in a bowl and beat together until well combined.

5. When the dough has doubled in size, roll into a long sausage and split into 8 equal pieces, then roll each piece into a ball.

6. Flatten the dough palls into 6in circles. Place 2 tbsp filling in the middle, top with green onions and pinch the dough closed. Place pinch side down on a parchment lined sheet pan, spaced 1 inch apart, and let rise another 15 minutes.

7. Beat the remaining egg and brush the top of the buns and sprinkle with sesame seeds. Bake at 400F for 25 minutes, or until the buns are golden and crisp. Let cool slightly before eating.