Pork Bun Filling Recipe

Chinese Steamed Pork Buns RecipeTin Eats

WEBJun 29, 2018 · Take one piece, roll into an even log, cut into 3 pieces (so 12 pieces in total). Take one piece of dough, cover remaining …

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1. Yeast Activation: Place yeast, sugar and water in a small bowl. Mix, then set aside for 10 minutes until it becomes foamy.
2. Cut dough into 4 pieces. Take one piece, roll into an even log, cut into 3 pieces (so 12 pieces in total).
3. Line a large bamboo steamer (or other steamer) with parchment paper punctured with holes (Note 4).
4. Heat oil in a saucepan over medium heat. Add eschalots and cook for 2 minutes.

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Baked Char Siu Baos (Baked Chinese BBQ Pork Buns)

WEBFeb 16, 2021 · Prepare Dough: While pork is cooking, prepare the dough. In a stand mixer bowl, add the dough ingredients in this order: bread …

1. Mix char siu pork sauce ingredients until combined. Pour into pressure cooker pot. Add pork. Flip pork to coat pork. Seal lid and bring to pressure. Pressure cook for 25 minutes. Natural release the pressure. Dice cooked pork and set aside.
2. While pork is cooking, prepare the dough. In a stand mixer bowl, add the dough ingredients in this order: bread flour, sugar, egg, room temperature water, instant yeast, then butter. Using a dough hook, knead at medium-low speed (Kitchen Aid Level 4) for 12 minutes. Dough should be elastic with just enough stickiness to clean the sides of the bowl. Remove dough and with your hands and form a ball by pulling the edges toward the bottom and making a smooth taut top. Place dough back into bowl. Tightly cover with plastic wrap or a clean towel. Place bowl in a warm area (like a warm-turned-off oven with door ajar) for about 2 hours or until doubled in size.Alternative method for 1st rise: Instead of the 2-hours in a warm area for the first rise, you can instead place the bowl in the refrigerator for around 5 hours. It may not double in size by then, but that's fine since its a little different when doing slow fermentation. Remove dough from refrigerator 1-2 hours before punching down and w
3. While the dough is mixing, in a saucepan, combine 1 cup water, sugar, soy sauce and oyster sauce in a medium saucepan. Bring to a boil. In a small bowl, combine the corn starch and 2 TBLS water and mix until the cornstarch slurry is completely dissolved. Then while vigorously stirring, immediately add slurry to the sauce. Continue to stir and boil until the sauce has thickened. Remove from heat, reserve and set aside 2 TBLS of sauce. Add chopped char siu pork, stir to combine. Filling should be moist but not too saucy. Add reserved sauce if needed. Cover and refrigerate until ready to use later. Filling must be completely chilled before using.
4. Punch down the dough to degas. On a working surface, like a very large cutting board, form a ball again by kneading and pulling down the sides until top is smooth and taut. Cut the dough evenly into 16 pieces. Shape each piece into 16 smooth balls. Lightly drape balls with plastic wrap or clean towel to prevent drying out. Let the dough balls sit for 5-10 minutes to relax the dough.

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See Also: Bbq Recipes, Pork RecipesShow details