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With the same light and fluffy basic chinese dough recipe, I made these steamed chinese char siu buns using homemade bbq pork. However, if you find it too tedious to make your own bbq pork, simply get them from your favourite roast meat store.

CHAR SIU BAO (CHINESE BBQ BUNS)

Ingredients
(makes 26 baos)

(A) – The Stuffing
500gm pork belly – season with :
1 tablespon light soya sauce
1 tablespoon dark soya sauce
1 tablespoon oyster sauce
1 tablespoon minced garlic
1 tablespoon sesame oil
2 tablespoon sugar
2 tablespoon honey
1 teaspoon pepper
1 tablespoon huatiao wine
1 tablespoon cooking oil
300ml water

(B)
300gm spring onions, chopped
2 tablespoon cooking oil

(C) – The Dough (Basic Chinese Dough Recipe)
600gm HongKong flour
10gm Instant Yeast
10gm Baking Powder
120gm Sugar
280ml Water (room temperature)
10gm shortening

Method

1) Season (A) overnight and cook in a claypot (covered) for 45mins or until tender. When done, remove the pork and thicken the sauce with some cornstarch. Reserve the sauce and cut the bbq pork into small cubes.

2) Heat oil in frying pan and stir-fry spring onions for 1 min until fragrant. Add the bbq pork and mix well. Add the reserved sauce and combine well. Set aside to cool.
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3) Before you start with the dough, prepare a large steamer and cut 26pcs of 3″x3″ squares from a greaseproof paper.

4) To make the dough, put all of ingredients in (C) into a mixer with a dough hook. Process until a smooth and elastic dough is formed.
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5) Transfer dough to a work surface and knead dough into a long stripe. Divide into 26 equal portions (approx 35gm each). Shape each portion into a mould and cover with a damp cloth to keep dough from drying out.
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4) Flatten each mould into a flat sheet by hand or with a rolling pin (whichever way you find most convenient). Put a spoonful of filling and pleat the edges into a bun shape (see pic below). Put bun onto a piece of 3″x3″ greasproof paper and arrange in a steam tray. Leave sufficient space in between each bun to allow for expansion.
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5) Wet buns with a water spray and leave to proof for 30 mins in a warm place until double in size (I place them in my oven).
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6) Bring water in steamer to boil and steam buns on high for 10mins.
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7) Best served warm with a cup of your favourite chinese tea.
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