|
Recipe Chinese Pork Buns (Cha Siu Bao) (Bread)
Home Cooking Recipes
Required Ingredients:
- 6 cups all-purpose flour
- 1/4 cup white sugar
- 1 3/4 cups warm water (110 degrees F/45 degrees C)
- 1 tablespoon active dry yeast
- 1 tablespoon baking powder
- 2 tablespoons shortening
- 1 pound finely chopped pork
- 1 1/2 tablespoons light soy sauce
- 1 1/2 tablespoons hoisin sauce
- 1 teaspoon soy sauce
- 1 1/2 tablespoons white sugar
- 1 1/2 tablespoons soy sauce
- 1 1/2 tablespoons oyster sauce
- 1 cup water
- 2 tablespoons cornstarch
- 2 1/2 tablespoons water
- 2 tablespoons shortening
- 1 1/2 teaspoons sesame oil
- 1/4 teaspoon ground white pepper
Preparing/Cooking:
- Dissolve 1/4 cup sugar in 1 3/4 cups warm water, and then add the yeast.
- Let stand for 10 minutes, or until mixture is frothy.
- Sift the flour and baking powder into a large bowl.
- Stir in 2 tablespoons shortening and the yeast mixture; mix well.
- Knead the dough until smooth and elastic.
- Place the dough in a greased bowl, and cover it with a sheet of cling wrap.
- Let the dough rise in a warm place for about 2 hours, or until it has tripled in bulk.
- Cut the pork into 2 inch thick strips.
- Use fork to prick it all over.
- Marinate for 5 hours in a mixture made with 1 1/2 tablespoons light soy sauce, 1 1/2 tablespoons hoisin sauce, and 1 teaspoon sweet soy sauce.
- Grill the pork until cooked and charred.
- Cut roasted port into 1/2 inch cubes.
- Combine 1 1/2 tablespoons sugar, 1 1/2 tablespoons soy sauce, oyster sauce, and 1 cup water in a saucepan.
- Bring to the boil.
- Mix cornstarch with 2 1/2 tablespoons water; add to the saucepan, and stir until thickened.
- Mix in 2 tablespoons lard or shortening, sesame oil, and white pepper.
- Cool, and mix in the roasted pork.
- Remove the dough from the bowl, and knead it on a lightly floured surface until it is smooth and elastic.
- Roll the dough into a long roll, and divide it into 24 pieces.
- Flatten each piece with the palm of the hand to form a thin circle.
- The center of the circle should be thicker than the edge.
- Place one portion of the pork filling in the center of each dough circle.
- Wrap the dough to enclose the filling.
- Pinch edges to form the bun.
- Let the buns stand for 10 minutes.
- Steam buns for 12 minutes.
- Serve.
Back to Recipes
|
|