Hom Bao Filling Food

CHINESE STEAMED BUNS WITH BBQ PORK FILLING

Steps:

• Mix together pork, barbecue sauce, shallots, flour, chicken stock, soy sauce, oil, and sugar. Chill in refrigerator for at least 6 hours.
• Preheat grill for medium heat and lightly oil the grate. Cook the pork until an instant-read meat thermometer reaches 145 degrees F (63 degrees C). Allow to cool; shred or finely chop the meat.
• Prepare dough for Chinese Steamed Buns (see footnote).
• Shape dough into balls. Roll each out into a circle, (like won-ton wrappers). Put 1 tablespoonful of prepared meat mixture in the center of each circle, and wrap dough around filling. Place seam-side down onto wax paper squares. Let stand until doubled, about 30 minutes.
• Bring water to a boil in wok, and reduce heat to medium; the water should still be boiling. Place steam-plate on a small wire rack in the middle of the wok. Transfer as many buns on wax paper as will comfortably fit onto steam-plate, leaving 1 to 2 inches between the buns. At least 2 inches space should be left between steam-plate and the wok. Cover wok with lid. Steam buns over boiling water for 15 to 20 minutes.
• REMOVE LID BEFORE you turn off heat, or else water will drip back onto bun surface and produce yellowish "blisters" on bun surfaces. Continue steaming batches of buns until all are cooked.

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.

CHAR SIU BAO RECIPE

Steps:

• Heat 3 tablespoons of oil in a pan or wok, sauté the onion for 1 to 2 minutes until soft and transparent. Add the diced chicken breast meat and sauté until the chicken is cooked.
• Add the remaining ingredients. Stir and cook until the gravy thickens.
• Transfer to a plate and let it cool.
• Dissolve the dry yeast in water.
• Add 200g of pao flour and icing sugar. Mix well and cover for an hour.
• Add the ingredients under the title 'Other ingredients of the dough' into the starter mixture and knead for 8 to 10 minutes.
• Cover the dough with a piece of damp cloth and let it proves for 30 minutes, or until the size has doubled.
• Divide the dough into 50g portions. Let the dough rest for 10 minutes.
• Flatten the dough with a rolling pin to form a circle of 8-10 cm in diameter. Place 30g of filling in the middle, wrap and pleat the dough to seal. Place it on a 1.5 inches (4cm) square baking paper, sealed side up. Rest for 15 minutes before steaming.
• Place the Char Siu Pao in a steamer, leave about 2-3 cm gap in between each Char Siu Pao. Steam in a preheated steamer on high heat for 8 minutes.
• Remove the Char Siu Pao immediately from the steamer and cool them on a rack to prevent the bottom of the Char Siu Pao from becoming soggy.

HOM BAO FILLING

Steps:

• Heat oil in a wok over medium heat and fry garlic for 1 minute.
• Add hoisin sauce, oyster sauce, soy sauce and sesame oil.
• cook stirring for 2 minutes.
• Add the cornstarch/water mixture and bring to a boil until sauce thickens, around 2 minutes.
• Remove from heat and stir in pork and scallions.
• Transfer to a bowl and allow to cool completely.

HOW TO MAKE BAO BUNS - MANTOU CHINESE STEAMED BUNS | TASTING TABL

Steps:

• In a small bowl, whisk together the water, yeast and sugar until the yeast dissolves. Let the mixture sit until the yeast starts to get foamy and bloom, 4 to 6 minutes. Stir in the oil and set aside.
• Meanwhile, sift the bread flour, salt and baking soda together. Add the yeast mixture to the dry ingredients and stir using a rubber spatula. If the dough looks sticky, add 1 additional tablespoon of flour at a time until it is less sticky.
• Turn the dough onto a lightly floured work surface and knead until smooth. Cover the dough with a damp kitchen towel and let the dough rest until it has doubled in size, 1½ to 2 hours. Punch the dough down to flatten it.
• Portion the dough into balls that are 2 inches in diameter and let rest for 5 minutes. Flatten each ball into a disk 3 inches in diameter.
• Fill the buns with your filling of choice and wrap by gathering the edge and twisting slightly. Cover with a damp kitchen towel to keep the bao from drying out.
• Place the buns in a steam basket lined with parchment paper and steam until the buns have expanded, 7 to 9 minutes. Serve.

STEAMED BAO BUNS

Steps:

• Measure all of the dry ingredients into a large mixing bowl or the bowl of an electric stand-mixer (if using).
• Measure the warm water and oil into a measuring jug. The water needs to be a bit more than lukewarm to help activate the yeast, but it shouldn't be boiling hot.
• Using the dough hook on medium speed, mixing the liquid ingredients into the dry ingredients. Depending on the type of flour which you have used, you might need more or less liquid that than stated in the recipe.
• Once you have a sticky dough, continue kneading the dough on medium speed until it becomes soft and smooth to touch. This should take about 10 minutes using the stand-mixer on medium speed, or about 5 minutes by hand.
• Once the dough is soft and smooth, I recommend kneading it by hand for a few more minutes on the kitchen benchtop.
• Place the ball of dough back into the (clean) mixing bowl.
• Cover the bowl with some cling film or a re-usable bowl cover.
• Place the bowl somewhere warm for about 60 to 90 minutes for the dough to rise and double in size.
• Once the dough has doubled in size, punch it back and knead it by hand for about 5 minutes to release any air bubbles in the dough.
• Then roll out the dough until it is about 1 cm in height.
• Use your hands to rub some oil onto the surface of the dough.
• Use an 8 cm (3 inch) cookie cutter to cut out rounds from the dough.
• Re-roll the dough as needed.
• Place these rounds onto a small sheet of baking paper - I like to use plain white cupcake wrappers which I flatten with a rolling pin.
• Fold over each round and then use a rolling pin to gently flatten the dough to form the bun shape.
• Place all of the shaped buns onto a large tray, cover with a tea towel, and place in a warm place for about 30 minutes for the buns to rise again. After this time, the bao buns should have puffed up slightly.
• Meanwhile, prepare the steamer on the stove (see Kitchen Notes below).
• Steam the buns in batches for 10 to 12 minutes, or until they are puffy and soft, and cooked all the way through.
• Serve the buns immediately.

PIXAR BAO

Steps:

• Mix flour and yeast in a mixing bowl
• Add water and kneed until a solid dough ball forms.
• If it get too sticky, add more flour. If it is too dry, add more water.
• Cover and let the dough rise for 2 hours.
• Cook half the ground pork in a pan, add it to the raw pork.
• Mix the pork with the shredded cabbage, minced carrot, green onions, beaten egg, ground ginger, olive oil, chicken bouillon powder, oyster sauce, cooking wine, salt and pepper.
• Once the dough has risen, dust the countertop with flour and into a long rope shape using the 'windmill technique'. (see photo)
• Cut the dough rope into 1/2" pieces. Roll each piece into a wrapper.
• Spoon 1/2 a tablespoon of filling into the center of the wrapper.
• Carefully pinch and fold the wrapper closed, twisting the top to finish. Make sure to press the dough tight to seal the top.
• Bring a pot of water to boil. Place the Baos in a steaming basket lined with cabbage leaves, to prevent sticking and place the basket on top of the boiling pot of water.
• Close lid.
• Steam for 15 minutes.
• Turn off heat and let Baos rest for an additional 5 minutes.
• Enjoy warm and remember the love.

MARTIN YAN'S GOLDEN CHINESE BAKED BUNS (BAOS)

Steps:

• Stir the 1/4 cup warm water (first amount), 1 tablespoon sugar (first amount) and yeast together in a large bowl until the sugar is dissolved. Set aside until the mixture begins to bubble, about 10 minutes.
• Stir the all-purpose flour and bread flour together in a medium bowl. Stir the warm milk, 1/2 cup water, 1/2 cup plus 1 tablespoon sugar, butter and yolk mixture into the yeast mixture until well blended. Stir in the flour mixture, half at a time, and mix until you have a soft dough, 3 to 4 minutes. Cover the bowl with plastic wrap and place in a warm location. Let the dough rise, until roughly doubled in size, 2 to 3 hours.
• Preheat the oven to 350°F.
• Turn the dough onto a floured cutting board. With a sharp knife, divide the dough into 15 roughly equal pieces. Roll a piece of dough out on a floured surface to a 4-inch circle. Place 1 1/2 tablespoons of desired filling into the center of the dough circle. Gather the edges of the dough over the filling, and twist them together to seal. Place the bun, seam side down, on a parchment paper-lined baking sheet. Repeat with the remaining dough.
• Brush all exposed surfaces of the buns with the beaten eggs. Bake until golden brown, 15 to 18 minutes. Serve warm.

STEAMED BAO BUNS (包子), A COMPLETE GUIDE

Steps:

• Mix flour, yeast, sugar and oil in a bowl. Pour in water little by little while mixing.
• Combine and knead with your hands until a very smooth dough forms (see note 4).
• Cover the bowl with a damp tea towel and leave to rise in a warm place until doubled in size (It will take between 40 minutes to 1.5 hours depending on the room temperature).
• Put pork, soy sauce, oyster sauce, salt and Sichuan pepper/Chinese five-spice in a mixing bowl.
• Swirl constantly while gradually adding water/stock until no more liquid can be seen.
• Brief stir fry grated carrot and onion in oil until softened. Add to the pork along with chopped coriander.
• Knead the dough until it goes back to its original size.
• Divide it into 12 equal portions. Roll each piece into a disk-like wrapper.
• Place some filling in the middle of a wrapper then fold into a bao shape.
• Leave all the assembled buns to rest for another 15 minutes or so.
• Place the buns (with parchment paper underneath each one) in the steamer basket (see note 5). Leave 2cm space between the buns and the side of the steamer.
• Start cooking with cold water over a high heat. Turn the heat down to medium-low when the water starts boiling.
• Cook for 15-18 minutes.
• Serve them warm, on their own or with some dipping sauce (find inspirations in my post Six dumpling sauces).
• You can freeze cooked buns. Leave to defrost in the fridge then steam for 8 minutes to warm up, or steam for 15 minutes without defrosting.