CHINESE PORK BUNS (CHA SIU BAO)
You may find these buns in the local Chinese restaurants. They do take time to make but they are yummy!
Provided by MC
Categories Bread Yeast Bread Recipes
Yield 24
Number Of Ingredients 19
Steps:
- 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.
Nutrition Facts : Calories 191.4 calories, Carbohydrate 28.3 g, Cholesterol 11.9 mg, Fat 5.2 g, Fiber 1 g, Protein 7.3 g, SaturatedFat 1.5 g, Sodium 196.3 mg, Sugar 3.3 g
BAKED PORK BUN (CHAR SIU BAO)
Provided by Food Network
Time 4h55m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- For the marinade: Mix the chicken base, soy sauce, sugar, food coloring, salt and pepper in a bowl. Cut pork in half horizontally to make two long, flat thin pieces (for better flavor penetration). Put the pork in a stainproof container or resealable plastic bag and pour in the marinade. Marinate 20 minutes in the fridge.
- Preheat oven to 425 degrees F. Line a baking sheet with foil and place a rack on top. Remove pork from the marinade and place on rack. Roast, about 45 minutes. Let pork rest for 10 minutes, then dice.
- For the dough: Meanwhile, combine the flour, sugar, butter, yeast, egg and 1/2 cup warm water in a mixing bowl and blend for 10 minutes. Let sit for 3 hours.
- Preheat the oven to 425 degrees F. Cut twelve 3-inch pieces of wax paper and set aside.
- Roll dough by hand into a cylinder with a 1 1/4-inch diameter. Cut into 12 equal pieces. Roll each piece into a ball and flatten into a 3-inch pancake.
- Add some pork to the center of a pancake, then fold the edges of the dough over the pork and bring together. Repeat with remaining pancakes and pork, placing completed buns on squares of wax paper.
- Place completed filled buns on waxed paper and brush tops with mayonnaise and condensed milk. Bake, about 15 minutes.
CHA SIU BAO (SWEET BARBECUE PORK BUNS)
Cha siu bao are a traditional Chinese dish and one of my fiancee's favorites - she introduced me to them. Bao is the Chinese word for bun; cha siu describes the filling. I had several recipes, none of which turned out perfectly; this is a composite of 2 recipes, and I think I've got it. These are somewhat time-consuming to make, but are well worth it on special occasions. Prep time includes time for the bao to rise.
Provided by ChrisMc
Categories Breads
Time 2h40m
Yield 8 bao
Number Of Ingredients 19
Steps:
- You can use my recipe for char siu (#34265) or make it with a mix- both powdered and liquid mixes are available at Asian food stores.
- I like the Noh brand, personally.
- Chop the char siu and mushrooms finely.
- Combine the water and cornstarch and stir into the char siu and mushrooms.
- Add salt, soy sauce, sesame oil, hoisin sauce, and sugar, and add enough food coloring to color the mixture a bright red.
- Heat the oil and lightly cook the garlic, then add the rest of the filling mixture and cook until thick.
- To make the bao dough, dissolve the yeast and sugar in the water and let stand for 5 minutes.
- Combine water with salt, milk and oil; stir in flour.
- Knead 5-10 minutes or until dough is smooth.
- Divide dough into 8 even balls.
- Press a cavity into each ball, and spread the ball into a 1/4 to 1/2 inch thick cup.
- Fill the cup with 1/8 of the filling mixture, and press the edges closed to seal the bao.
- Cut waxed paper in 4-5 inch squares and place each bao on a piece of paper, sealed side down.
- Place bao in a steamer basket, cover, and let rise for 1 1/2 hours or until doubled in size.
- Bring the water under the steamer to a boil and steam bao for 10 minutes.
CHA SUI BAO
Make and share this Cha Sui Bao recipe from Food.com.
Provided by SLColman
Categories Chinese
Time 3h
Yield 24 serving(s)
Number Of Ingredients 19
Steps:
- 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.
- Note: Hoisin sauce, also called Peking sauce, is a thick, reddish-brown sauce that is sweet and spicy, and widely used in Chinese cooking. It's a mixture of soybeans, garlic, chili peppers and various spices. It can be found in Asian markets and many large supermarkets. Look in the Asian or ethnic section.
Nutrition Facts : Calories 194.9, Fat 4.6, SaturatedFat 1.3, Cholesterol 16.3, Sodium 244.6, Carbohydrate 28.4, Fiber 1, Sugar 3.3, Protein 9.3
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- Begin by prepping the dough. Dissolve the yeast in warm water in a large mixing bowl. If you are using an electric mixer, use the bowl for the mixer. Then sift together the flour and cornstarch before adding it to the yeast mixture. Add in the sugar and oil as well.
- While the dough is resting, let’s get started on the filling. Chop the onions finely and dice the Chinese roast pork. If you decided to make your own roast pork, let it cool completely before dicing.
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