KONG BAK BUN (DARK SOYA SAUCED PORK BUN)
This is the bun that is usually eaten with Kong Bak (Dark Soya Sauced Pork. It is steamed. I grew up eating these buns at my aunt's place where it was served occasionally with her Kong Bak but the buns were store-bought. Got this from The Best of Singapore Cooking.
Provided by Vnut-Beyond Redempt
Categories Yeast Breads
Time 2h30m
Yield 1 Batch
Number Of Ingredients 9
Steps:
- Mix first 5 ingredients and leave alone for 5 mins.
- Mix next 2 ingredients in another bowl.
- Put flour in bowl, make a hole in the middle and pour in first mixture.
- Mix.
- Pour in second mixture.
- Mix and knead dough till smooth.
- Should not be sticky.
- Put dough in a greased bowl, cover with damp cloth and leave to rise till double.
- On a floured surface, divide dough into four portions.
- Roll out and divide each into equal (chicken egg sized) portions.
- Flatten and shape each into a 0.
- 5 by 7 cm circle.
- Brush lightly with oil.
- Fold into two (a bit like parker house rolls but equal halves) Place on greaseproof paper.
- Place apart on trays.
- Cover with dry cloth and leave in warm place to rise for 15- 20 mins.
- Steam over rapidly boiling water for 7- 10 mins.
- Remove from steamer, cool and remove paper.
- Open up the bun and stuff the meat in and it's ready to eat!
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