Bbq Bear Buns Food

STEAMED BBQ BEEF BUNS

Steps:

• For the filling, place the beef in a small saucepan and add the ketchup, sugar, vinegar, soy sauce, hoisin sauce, ginger and 5-spice and stir occasionally over medium heat until the sauce reduces a little, about 5-7 minutes. Set aside to cool.
• For the dough, sift the flours, sugar and baking powder into a large mixing bowl. Add the milk, water and oil and stir this with a wooden spoon until it becomes too difficult to do so. Turn the dough out onto a work surface and knead the dough by hand until it feels smooth and elastic, about 5 minutes. Set this back in the bowl, cover the bowl with plastic wrap and let the dough rest on the counter for an hour.
• On a lightly flour work surface, cut the dough into 8 equal pieces. Roll each piece to as close to ¼-inch (6 mm) as possible, then using a 4-inch (10 cm) round cutter, cut out a circle. To fill each bun, hold a piece of dough in the palm of your hand and shape it with your fingers to make it more like a cup. Put a tablespoonful of the beef filling in the centre and then pinch the edges of the dough up and around to seal it in - it does take a bit of practice to make precise folds, so have patience. Place each bun, with the pinched end up, on a 2-inch (5 cm) square piece of parchment paper.
• Fill the bottom of a wok or other large pot that will hold a large bamboo steamer with water and bring this to a full boil over high heat. Arrange 4 buns into the steamer (if you have 2 baskets, you can stack them, with 4 buns in each). Cover and steam for 13-15 minutes - the buns will open up as they steam - this is expected. Remove the steamed buns with tongs and serve within 40 minutes of steaming.

BARBECUE PORK BUNS

Steps:

• Sauce: Stir water into cornstarch in small cup until smooth.
• Add remaining four ingredients; stir. Set aside.
• Filling: Heat sesame oil in large frying pan on medium.
• Add green onion, garlic and ginger.
• Stir-fry for 1 minute, stirring constantly, until soft.
• Stir sauce mixture.
• Stir into green onion mixture until boiling and thickened.
• Add pork. Stir until coated.
• Turn into medium bowl.
• Chill for at least 1 1/2 hours until cold.
• Makes 1 cup of filling.
• Dough: Heat and stir water, milk, sugar and salt in small saucepan until sugar is dissolved.
• Cool slightly.
• You should be able to hold your finger in water mixture and it should be almost hot.
• Process flour and yeast in food processor for 2 seconds until just combined.
• With motor running, gradually add liquid through food chute until dough comes together and forms ball.
• Process for 30 seconds.
• Turn dough out onto floured surface; knead for 2 minutes, adding more flour if necessary to prevent sticking.
• Place in large greased bowl, turning once to grease top.
• Cover with tea towel.
• Let stand in oven with light on and door closed for about 1 hour until doubled in bulk.
• Punch dough down and knead gently to remove any air pockets.
• Roll into cylinder shape.
• Cut crosswise into 12 portions.
• Roll or flatten each portion into 4 inch circle.
• Spoon rounded tablespoon of filling onto centre.
• Gather edges together over filling, twisting in clockwise direction to form"top knot".
• Place each bun, smooth side down, on waxed paper cut into squares about 2 1/2 inches in size.
• Cover with tea towel; let stand for about 1 hour until slightly risen.
• Set buns with waxed paper, about 1 1/2 inches apart in large bamboo steamer or on rack over rapidly boiling water in wok or Dutch oven; cover.
• Steam for 15 minutes.
• This may have to be done in batches.

BARBECUED BEEF ON BUNS

Steps:

• Place beef, onion and celery in a Dutch oven; add water to almost cover meat. Bring to a boil; reduce heat. Cover and simmer for 2-1/2 to 3 hours or until meat is tender. Remove meat; strain and reserve cooking liquid. Trim and shred meat; return to Dutch oven. Add 2 cups of strained cooking liquid (save remaining cooking liquid) and chill. Skim and discard fat. Add ketchup, brown sugar, vinegar and seasonings. Cover and simmer for 1 hour, stirring occasionally. If mixture becomes too thick, add additional reserved cooking liquid. Serve on hamburger buns.

BARBECUED ROAST BEEF ON A BUN

Steps:

• Mix salt, sugar, pepper, and cayenne for dry rub together and coat beef well on both sides.
• Place on a rack set on a sheet pan and refrigerate, uncovered, for 12 to 24 hours, flipping over halfway through.
• Mix barbecue sauce, vinegar, mustard, turmeric, and garlic together for wet rub and reserve.
• Transfer beef to a dish and pour 1/2 of the wet rub over top. Use two forks to poke the surface all over for about 1 minute. Turn beef over and repeat with remaining wet rub. Spoon any excess on the bottom over the top.
• Cover and refrigerate for 4 to 12 hours.
• Preheat a charcoal grill until the briquettes turn white and ashy. Remove meat from the refrigerator, uncover, and scrape off excess wet rub.
• Grill over hot charcoal until blackened and an instant-read thermometer inserted into the center of the meat reads 120 to 125 degrees F (49 to 52 degrees C), 7 to 10 minutes per side, or to desired doneness. Remove to a foil-lined plate, and quickly wrap up tightly in foil.
• Let rest for at least 15 minutes, during which time the meat will finish cooking, and end up close to medium-rare.
• Slice very thinly, toss in the meat drippings and juices left in the foil, and serve on buns.

BBQ BEAR BUNS

Steps:

• Each bear uses 4 rolls.
• Combine 2 1/2 rolls to form the head.
• Press them into a rounded triangle shape and place on sprayed baking sheet.
• Cut the leftover half roll in half to make the ears.
• Form them into round shapes and slightly flatten one side.
• Place the flat side slightly under the head.
• Press a hollow into each ear. For the muzzle, cut the last roll in half. Flatten one half into an oval and place on lower face. Divide the last half into two eyes and a nose and form them into teardrop shapes.
• Make indentations with finger and place the pointed ends of the teardrops into the indentations. Repeat to make six bear buns.
• Brush bear with beaten egg and let rise for 30 minutes.
• Just before baking repress ear depressions.
• Bake at 350°F 20-30 minutes.
• Let cool, slice and fill with Sloppy Joe Beans.