Oriental buns filled with pork and shiitakes
For panecillos:
200 g of strength flour
5 g of fresh yeast
10 g of sugar
100 ml of water
A pinch of salt
1 tablespoon of oil
For filling:
150 g of pork minced meat
5-6 dry shiitakes, previously hydrated
A carrot
Half teaspoon of grated fresh ginger
3 fine cute onion or garlic
A pinch of salt and pepper
1 tablespoon of oyster sauce
1 tablespoon of sesame oil
1 tablespoon soy sauce
1 tablespoon of cornstarch
For panecillos:
Mix water with yeast and sugar.
Incorporate this mixture into a bowl with flour, salt and oil.
Mix it and let stand for 10 minutes for the flour to hydrate.
Knead for 3-5 minutes until the dough is fine and homogeneous.
Let the dough rest until its volume doubles (approximately 1 hour).
Divide the dough into about 8 portions of 40 g.
Bolé it giving it a panecillo shape and let stand for 10 minutes.
Stretch each roll in a flat cylinder about 10-12 cm in diameter.
In the midst of each portion of mass, add a spoonful of the filling.
Close the dough in the shape of a panecillo.
Cuece in your air fryer for 20 minutes at 120 ° C.
For filling:
Hydrates dry shiitakes for about 30 minutes. You can also do it with fresh shiitakes, but the flavor power that the dry ones have is incomparable! Drain them and chop them.
RALL LA Carria. Cut the onion as finely you can.
In a pan, cook the minced meat with the onion, the carrot and the shiitakes.
Peel the ginger and roll it out. Add it to the pan.
Add all condiments (salt, pepper, soy sauce, oyster sauce, sesame oil).
Add the flour and keep cooking until the mixture has body and the sauce has reduced.
You already have the filling ready to fill the rolls!
