How To make Chinese: Barbecued Pork Bun (Cha Siu Bow)
1/3 c Warm water
1/2 ts Sugar
1 pk Dry yeast
2 1/2 c Flour
2 1/2 c Cake flour
4 tb Sugar
1/2 ts Salt
2 tb Shortening
1 1/4 c Low fat milk
16 Pieces white paper 2 inches
- square
FILLING:
6 oz Chinese BBQ pork, diced
1 tb Oil
2 ts Water
1/2 ts Salt
1/2 ts Sugar
1/2 ts Thin soy sauce
1 ts Oyster sauce
1 ts Hoisin sauce
2 ts Cornstarch
4 ts Cold water (For thickening)
Mix together the warm water, 1/2 tsp. sugar and yeast in an 8 oz. measuring cup. Let stand until it rises to the 8 oz. level (about 20 minutes). Sift flour, cake flour, sugar and salt into a large mixing bowl. Add shortening, yeast mixture and mil,. Knead mixture 5 minutes to form a dough. Cover with a damp cloth and set dough in a warm place. Allow the dough to rise for 3 hours. Heat wok, add oil and stir-fry pork for 2 minutes. Add 2 tablespoons water, salt, sugar, soy sauce, oyster sauce and hoisin sauce. Bring it to a boil. Prepare thickening by mixing the cornstarch and 4 tablespoons cold water. Stir into the mixture and cook for 1 minute. Let cool before using. After 3 hours, when the dough has risen, shape into rolls about 2 inches in diameter. Cut each roll into 1-1/2 inch pieces. Shape each piece into a shallow bowl shape. Put 1 tablespoon filling in the center, close ans twist dough to form a bun. Put the bun on a 2 inch square of white paper. (This prevents the bun from becoming soggy while steaming.) Place 8 buns in a pie pan and allow them to set and rist for 15 minutes in a warm place. Steam for 25 minutes. SOURCE: Chopstick, Cleaver and Wok.
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Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
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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 Super Soft and Moist Chinese Bakery Buns / Char Siu Bao / Chinese Pork Buns 叉烧餐包仔
Get the full recipe:
Cold Rise Bread Recipes | Super Soft and Moist Chinese Bakery Buns (手搓低溫軟包法) ★ Home made Milk Bread (Very soft and easy)
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???? How to Make Perfect Char Siu at Home #Shorts
From the best cut of meat to the perfect combination of spices, here are Daddy Lau’s secrets for the most delicious homemade Char Siu ????
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Char Siu Bao | Steam Pork Buns | Dim Sum ( 叉烧包 )
Learn how to make my Homemade Char siu Bao, in the video i'll show you how to make the Dough, filling and my mom will show you how to wrap the Cha siu bao buns, Steam and its ready to eat
Char siu Bao Recipe
Dough (00:17 - 16:10)
500 gram cake flour
300-350 ml warm water
10g instant yeast
1 tablespoon sugar
1 teaspoon salt
1 tablespoon olive oil
2 tablespoon milk powder
2 teaspoon baking powder
Char siu filling ( 16:10 - 30:13)
Pork chops with Pork belly pan fried then cut into small square cubes
2 finely chopped onions
char siu sauce used
sprinkle some salt, white and black pepper
a bit of warm water
6 teaspoon of sugar
3 teaspoon of hoisin sauce
3 teaspoon of char siu sauce
a drizzle of soy sauce and dark soy sauce
add chopped spring onion
mix 1 teaspoon of cornstarch with water and mix into char siu to thicken the sauce
so that the sauce won't leak when bao bun is steamed
Steamed BBQ Pork Buns (Char Siu Bao) Easy Dim Sum Recipe! CiCi Li - Asian Home Cooking Recipes
Traditionally, Steamed BBQ Pork Buns (Char Siu Bao) need several days to prepare. We’ll make it in just a few hours. No mother dough or ammonium bicarbonate is required in this recipe. Stay tuned to find out more!
Steamed BBQ Pork Buns (Char Siu Bao) Recipe:
Char Siu Recipe:
叉燒包,中文影片:
Serves: 8 pieces
Prep time: 1 hour and 10 minutes
Rest time: 1 hour and 10 minutes
Cook time: 15 minutes
For the dough:
2 cups cake flour (260 g), and 2 tablespoons for dusting
3 tablespoons powdered sugar
1 tablespoon instant (rapid rise) yeast
2 teaspoons aluminum-free baking powder
1/4 teaspoon lye water
1/2 teaspoon white vinegar
2 tablespoons extra light olive oil
½ cup (118 g) lukewarm water (around 100 °F or 38°C) (water level slightly more or less depends on the humidity level)
For the filling:
1 tablespoon extra light olive oil
½ onion, finely chopped
1 tablespoon fermented red bean curd sauce
1 tablespoon soy sauce
1 tablespoon oyster sauce
1/2 tablespoon dark soy sauce
2 tablespoons honey
1/2 cup chicken stock
1 1/2 tablespoons cornstarch
4 tablespoons water
1 ½ cups diced Chinese BBQ Pork (Char Siu)
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