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How To make Barbecued Beef Buns
4 c Cooked Beef Strips
2 X 1/4"
1 c Ketchup
1/2 c Cider Vinegar
1/2 c Butter Or Regular Margarine
1/4 c Sugar
2 md Onions :
Thinly Sliced
2 sl Lemon
2 tb Worcestershire Sauce
4 ts Prepared Mustard
1 t Salt
1/4 ts Chili Powder
1/4 ts Black Pepper
1/2 c Water
8 Hamburger Buns
Combine all of the ingredients, except the hamburger buns, in a 4-quart Dutch oven. Cook over high heat until the mixture comes to a boil. Reduce the heat to low and simmer for 25 minutes or until the mixture thickens. Remove the lemon slices. Pour into a container, cover and refrigerate. TO SERVE: Warm over medium heat and serve in the hamburger buns.
How To make Barbecued Beef Buns's Videos
Easy Chinese BBQ Pork Steamed Buns (Bao)
Making homemade baozi is actually quite easy and simple, it just takes a little time to let your yeast dough to rise, and you're ready to roll. Pleat, fill, steam, and enjoy!
Recipe:
Bamboo Steamers for Bao (these are super useful):
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How To Make BBQ Beef - BBQ Pulled Beef - Crock Pot BBQ Recipe
In this cooking video The Wolfe Pit shows you how to make fork tender, juicy and delicious BBQ Beef in a Crock Pot.
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Guts and Bourbon - Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
BAKED SIOPAO | MEAT BUNS | SIOPAO ASADO | Dough + Asado Filling + Sauce ALL IN Recipe
BAKED SIOPAO | MEAT BUNS
SIOPAO ASADO
-a popular Filipino soft bread rolls/buns filled with sweet & savory meat (chicken/pork/beef) and served with sweet sauce. It is traditionally cooked by steaming but have it’s baked version too which is also known as toasted siopao.
✔️Dough
1 cup lukewarm water [240 ml]
2 tsp [6 grams] instant yeast
1/4 cup [50 grams] sugar
1/4 cup [30 grams] milk powder
1/4 cup [60 ml] veg. oil
3 cups all purpose flour [384 grams]
1/2 tsp salt
✔️Asado Filling
400 grams boiled & shredded chicken meat (or pork)
1 small onion (chopped)
1 clove garlic (minced)
1/2 cup [100 grams] brown sugar
1/4 tsp ground black pepper
1/8 tsp salt
1/8 cup [30 ml] oyster sauce
1/4 cup soy sauce [60 ml]
1 cup [240 ml] water
2 tbsp cornstarch (dilluted in water)
3 pcs. small star anise
*cheese (optional)
✔️Sauce
1 & 1/4 cups [300 ml] water
1/4 cup [60 ml] soy sauce
1/2 cup [100 grams] brown sugar
1/4 tsp black ground pepper
2 pieces star anise
2 tbsp cornstarch (dilluted in water)
✴️Bake @ 180C for 20-30 mins. or until golden brown.
✴️The same recipe can be steamed too. Steam for 15-20 mins @ medium heat.
⬇️TRY THIS⬇️
STEAMED SIOPAO ASADO | STEAMED MEAT BUNS
➡️
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Chinese BBQ Pork Buns
JUST LIKE YUM CHA!!!!
How to Make Quick Char Siu Bao (BBQ Pork Filled Buns)! 叉燒包
Hey Guys today we are making one of the Four Heavenly Kings of Dim Sum in China “Char Siu Bao”.
Juicy and sweet BBQ pork is wrapped in soft and pillowy Chinese steamed buns.
Unlike the other common recipe that needs 2-3 days, this recipe only takes less than 24 hours to make it.
It does take a little time and effort, but I promise it will be well worth it!
I hope that you will enjoy the recipe.
CHAR SIU BAO
Yield: 6 pieces
Active time: 4 hours
Total time: 19-20 hours
MOTHER DOUGH
25 g Unbleached Cake Flour
1/6 tsp Instant Yeast
20 g Water
BARBERQUE PORK
250-300 g Pork Belly
2 tbs Vegetable Oil
2 tbs Ginger (Minced)
4 tbs Green Onion (Chopped)
300 ml Water
2 tbs Rice Wine
1½ tbs Light Soy Sauce
1 tsp Dark Soy Sauce
5 Star Anise
1 Cinnamon Stick
2 Cardamom Pods
6 Whole Cloves
2 Liqorice Root
1 Luo Han Guo (Monk Fruit)
1/4 tsp Ginger Powder
25 g Rock Sugar
1/2 tbs Liquid from Red Bean Curd
1½ tbs Red Miso Paste
1/2 tsp Red Yeast Rice Powder
or Paprika Powder
1½ tbs Honey
*Additional Light Soy Sauce for Marinate
BASTING SAUCE
Equal part honey and marinade sauce
STARTER DOUGH
24 g Mother Dough
72 g Unbleached Cake Flour
42 g Water
SLURRY SAUCE (FOR THE FILLING)
2 tbs Vegetable Oil
1/4 Onion (Chopped)
2 Scallion (Chopped)
40 ml Water
1/2 tbs Light Soy Sauce
1/2 tsp Dark Soy Sauce
1/4 tsp Red Miso Paste
3/4 tbs Sweet Soy Sauce
1 ½ tbs Caster Sugar
1/8 tsp Salt
1 tsp Sesame Oil
1/2 tbs Corn Starch
1/2 tbs Unbleached Cake Flour
1/2 tbs Potato Starch
30 ml Water
FINAL DOUGH
All Starter Dough (138 g)
50 g Caster Sugar
10 g Water
1/5 tsp Ammonium Bicarbonate
1/5 tsp Baking Soda
80 g Unbleached Cake Flour
1/2 tsp Cream of Tartar
1⅔ tsp Double Acting Baking Powder
6 g Shortening
FULL RECIPE:
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Chapters
00:00 Intro
01:53 Mother Dough
02:25 Marinated Sauce
04:23 Marinate the pork
05:20 Starter Dough
05:55 Roast the pork
07:00 Slurry Sauce
08:05 Prepare the filling
09:03 Final Dough
10:56 Wrapping the Bao
The Most Underrated Beef Short Rib Bao Buns
If you don't eat pork but want to experience the wonders that is a stuffed bao bun then definitely give these a shot as they were an absolutely wonderful blend of food cultures.
Bao buns dough:
1/4 cup warm water
2/3 cup +2 tbsp warm milk
2 tbsp sugar
2 tsp active dry yeast
2 1/2 tbsp avocado oil
2 1/4 cups +2 tbsp all-purpose flour 370 grams
1/2 tsp baking powder
1/2 tsp salt
Beef filling:
3 lbs short ribs
1 1/2 cups water
1/2 cup + 2 tbsp soy sauce
1/4 cup brown sugar
1 tsp white pepper
2-star anise whole
1 tsp five spice
2 tsp sesame oil
5 spring onions cut in half
1 thumb-sized piece of ginger
2 shallots sliced in half
4-5 tsp corn starch mixed with 3 tbsp water
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