Chinese Roast Chicken Buns Bao Recipes

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.

Steps:

• 1. In large bowl, sift together flours, yeast, sugar, and salt; add warm water and oil. Mix with hands and knead in bowl until dough forms (add up to ¼ cup water, if necessary). Turn dough out of bowl onto floured surface and knead until smooth and elastic, about 5 minutes. Return dough to well-oiled bowl and cover with clean dishtowel. Let dough rest until doubled in size, about 45-60 minutes. While dough is rising, cut 12 squares of parchment paper 2. Punch down dough into 1¾-inch-thick rope. Cut into 12 equal pieces, and roll each piece into a ball. Place balls on baking sheet; cover with plastic wrap and let rise at room temperature for about 30 minutes. 3. Pat each ball into a long oval (about 5"x2"); brush with olive oil and fold in half cross-wise. Place dough-oval on parchment paper and brush with oil again. Place on baking sheet, cover with plastic wrap, and let rise at room temperature for another 30 minutes. 4. Bring water to simmer below a steamer; arrange buns about ½-inch apart. Cover pot and let steam until cooked through, about 10 minutes. Layer each bun with chicken, hoisin, Sriracha, cucumber, and scallions.