Chinese Pork Buns Food

CHINESE PORK BUNS (CHA SIU BAO)

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.

CHINESE PORK BUNS

Steps:

• Combine 1/2 cup water, yeast, 2 teaspoons sugar, and 1 teaspoon cake flour in a large bowl; let stand until top is beginning to form a layer of white foam, about 20 minutes. Add remaining cake flour (2 cups minus the 1 teaspoon) and stir gently using chopsticks until dough comes together. Knead dough until smooth. Cover with plastic wrap and let first dough stand in a warm place for 4 to 6 hours.
• Mix 2/3 cup water, ginger, spring onion, oyster sauce, 1 tablespoon sugar, all-purpose flour, 1 tablespoon corn flour, sesame oil, and white pepper in a saucepan over medium-low heat; cook, stirring constantly, until thickened, about 5 minutes. Cool filling to room temperature; refrigerate.
• Spoon chilled filling over pork; mix well.
• Sift 1/2 cup corn flour, 3/8 cup cake flour, and baking powder together into a bowl. Add 3/8 cup sugar and cooking oil and mix well. Mix corn flour mixture into first dough, kneading until smooth. Roll dough into a ball. Cover ball with an inverted bowl and let stand for 10 minutes.
• Divide dough into 12 to 15 pieces and roll each into a ball. Flatten the balls into rounds. Spoon 1 to 2 tablespoons filling into the center of each round and fold round around filling and seal. It's fine if the top is a bit thick, it just helps create the top flower look.
• Line bamboo steamers with parchment paper and arrange buns on top. Set aside in a warm place for 5 minutes. Close lids tightly.
• Bring 1 1/2 to 2 quarts water to a boil in a wok or large skillet for 10 minutes. Place steamers in the wok and steam buns over medium heat until cooked through, 12 to 15 minutes.

CRISPY PORK BELLY BAO BUNS

Steps:

• For the pork belly and marinade: Blend the gochujang, honey, soy sauce, garlic, ginger, sesame seeds and sesame oil in a blender.
• Put pork belly in a roasting pan and pour marinade over. Let marinate overnight in refrigerator.
• Preheat the oven to 320 degrees F.
• Cook for 4 hours. Remove from oven and let cool. Pour off excess liquid, then place pork belly in fridge overnight. Slice into 1/4-inch pieces.
• For the bao buns: Steam or microwave bao buns until warm and soft.
• In a hot frying pan over medium heat, cook sliced pork belly to crisp up. On a serving plate, place 3 bao buns. Place a slice of crispy pork belly, a hoisin sauce drizzle, cucumber, Pickled Red Onion and cilantro leaves. Repeat with remaining ingredients. Serve hot.
• Mix together the vinegar, lemon juice, sugar, salt and 1/4 cup water in a small saucepot. Bring to a simmer, then remove from heat. Pour warm mixture over red onions in a small bowl. Cover and refrigerate for 3 to 5 days before using.

STEAMED BAO BUNS

Steps:

• Mix together the flour, caster sugar and ½ tsp salt in a large bowl (see tip). Dissolve the yeast and a pinch of sugar in 1 tbsp warm water, then add it to the flour with the milk, sunflower oil, rice vinegar and 200ml water. Mix into a dough, adding a little extra water if needed.
• Tip the dough onto a lightly floured work surface and knead for 10-15 mins, or until smooth. Put in a lightly oiled bowl, cover with a damp cloth and leave to rise for 2 hrs, or until doubled in size.
• Tip the dough out onto a clean work surface and punch it down. Flatten the dough with your hands, then sprinkle over the baking powder and knead for 5 mins.
• Roll out the dough into a long sausage shape, about 3cm thick, then cut into pieces that are about 3cm wide - you should have 18. In the palm of your hand, roll each piece of dough into a ball and leave to rest for 2-3 mins.
• Use a rolling pin to roll out each ball, one by one, into an oval shape about 3-4mm thick. Rub the surface of the dough ovals with oil and brush a little oil over a chopstick. Place the oiled chopstick in the centre of each oval. Fold the dough over the chopstick, then slowly pull out the chopstick.
• Cut 18 squares of baking parchment and put a bun on each. Transfer to a baking tray, cover with a clean tea towel and leave to prove in a warm place for 1 hr 30 mins, or until doubled in size.
• Heat a large steamer over a medium-high heat. Steam the buns for 8 mins until puffed up (you'll need to do this in batches). Prise open each bun and fill with our barbecue pork and pickled carrot & mooli. Eat while they're still warm.

STEAMED PORK BUNS

Steps:

• Sift the flour.
• Add sugar, baking powder and lard.
• pour in water and knead until smooth.
• Cover with a damp teatowel and rest for 30 minutes.
• Saute the onions and pork briefly in the oil.
• Add water and seasonings and simmer until the sauce thickens.
• Spread this filling onto a plate to cool.
• Roll the dough into a long sausage shape and cut into twelve equal pieces.
• Roll each into a ball and flatten into a circle with your fingers.
• Place a spoonful of filling in the center and bring the dough up around it.
• Pinch the dough firmly to join it.
• Put each bun on a separate piece of parchment or wax paper.
• At this point the pastries can be frozen (IQF) by placing them on a tray in the freezer.
• Otherwise, brush each with a little water and set them in a steam basket.
• Steam over rapidly boiling water for 10 minutes.
• When steaming, do not crowd the pastries.
• If necessary steam them in batches.
• They can be rewarmed (once) carefully in the microwave.

CHINESE PORK-FILLED BUNS

Steps:

• In a large bowl, dissolve yeast in water; blend in sugar and oil. Let stand in a warm place until bubbly (about 15 minutes).
• Add flour mixed with the salt and mix until dough holds together. This can be done in a heavy duty mixer with the dough hook or kneaded by hand for 8 to 10 minutes.
• Place in a greased bowl, cover, and let rise until doubled in bulk (about 1 hour and 15 minutes).
• Meanwhile prepare the pork filling:.
• Combine the pork with garlic, ginger, sugar and soy sauce.
• Heat a fry pan or wok to medium high, add some oil and fry pork and onion until cooked through, turning down heat if necessary. Add the cooking sauce and cook until bubbling and hot.
• Cool completely.
• Turn dough out on floured board and knead for 1 minute. Divide into 12 even balls. With your hands make the dough ball into a 4 1/2" round, making the edges thinner then the rest of the round.
• Place about 2 tbs. filling in center of each round. Pull edges of dough up around filling and twist to seal. Place seam side down on a baking tray. Cover and let rise about 30 minutes.
• Meanwhile preheat oven to350F and when puffy and light, brush with melted butter and bake for about 15 minutes.