Steamed Bbq Pork Bun Recipe

Steamed BBQ Pork Buns (Char Siu Bao) Recipe The …

WEBMay 9, 2015 · Turn heat down to medium-low, and add the sugar, soy sauce, oyster sauce, sesame oil, and dark soy. Stir and cook until the …

Rating: 4.9/5(180)
1. In the bowl of an electric mixer fitted with a dough hook attachment (you can also just use a regular mixing bowl and knead by hand), dissolve the yeast in the warm water. Sift together the flour and cornstarch, and add it to the yeast mixture along with the sugar and oil. Turn on the mixer to the lowest setting and let it go until a smooth dough ball is formed. Cover with a damp cloth and let it rest for 2 hours. (I haven't forgotten about the baking powder. You'll add that later!)
2. While the dough is resting, make the meat filling. Heat the oil in a wok over medium high heat. Add the onion and stir-fry for a minute. Turn heat down to medium-low, and add the sugar, soy sauce, oyster sauce, sesame oil, and dark soy. Stir and cook until the mixture starts to bubble up. Add the chicken stock and flour, cooking for a couple minutes until thickened. Remove from the heat and stir in the roast pork. Set aside to cool. If you make the filling ahead of time, cover and refrigerate to prevent it from drying out.
3. After your dough has rested for 2 hours, add the baking powder to the dough and turn the mixer on to the lowest setting. At this point, if the dough looks dry or you're having trouble incorporating the baking powder, add 1-2 teaspoons water. Gently knead the dough until it becomes smooth again. Cover with a damp cloth and let it rest for another 15 minutes. In the meantime, get a large piece of parchment paper and cut it into ten 4x4 inch squares. Prepare your steamer by bringing the water to a boil.
4. Now we are ready to assemble the buns: roll the dough into a long tube and divide it into 10 equal pieces. Press each piece of dough into a disc about 4 1/2 inches in diameter (it should be thicker in the center and thinner around the edges). Add some filling and pleat the buns until they're closed on top.

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Char Siu Bao (Steamed BBQ Pork Buns) Omnivore's …

WEBJan 5, 2020 · Prepare the char siu filling. Combine the stock, hoisin sauce, oyster sauce, Shaoxing wine, sugar, garlic, and five spice powder in a …

1. Add the water into a small bowl and warm to approximately 100-110°F (38°C), about 30 seconds in the microwave. The water should be warm, just a bit above body temperature. Add the sugar and active dry yeast, stir to mix well. Let sit for 5 minutes so the yeast will activate.
2. Combine the stock, hoisin sauce, oyster sauce, Shaoxing wine, sugar, garlic, and five spice powder in a small saucepan. Cook over medium heat until boiling. Turn to medium-low heat and let simmer for 1 minute. Stir occasionally until everything is mixed. Once done, remove the pan from the stove and let the sauce cool for 3 to 5 minutes.
3. Cut some parchment paper into 3” (7 cm) squares to hold the buns. You’ll need 16 squares.
4. Depending on the size of your steamer, you might need to steam the buns in batches. What I usually do is prepare the steamer after wrapping half of the buns, so some of them are ready to be cooked as I work on the rest.

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Vegan Char Siu Bao (Steamed BBQ Pork Buns)

WEBJan 5, 2021 · Fry the onions over high heat until caramelized (about 4 minutes). Decrease to medium high and cook mushrooms for 2 minutes. …

1. Dissolve the yeast in the lukewarm soy milk (with the lesser amount). Stir in the sugar and oil. Add the flour, corn starch and salt to a stand mix. Start at a low speed and then slowly pour in the yeast mixture (ensure it does not directly hit the salt). Increase to medium speed (setting #4) and let it run for about 10 minutes or until a sticky and very smooth dough forms (add remaining liquid if needed 1 tsp at a time). Cover with a damp paper towel and let it rest for 1 1/2 - 2 hours or until almost double in size. Press down on the dough with your fingers (checking earlier is better)– it should slowly spring back. If it springs back too quickly, rest for longer. If it does not spring back at all, it may be over proofed and cause the bao to collapse.
2. While dough proofing, make the filling. Mix together the mushroom sauce, soy sauce, sesame oil and sugar. In a separate bowl, mix the corn starch and vegetable stock. Fry the onions over high heat until caramelized (about 4 minutes). Decrease to medium high and cook mushrooms for 2 minutes. Turn down to medium low add all the sauce. Stir and cook until it starts to simmer. Add the slurry and stir until it thickens. Turn off the heat and then stir in the char siu seitan. Set aside and cool.
3. Sprinkle the baking powder over the dough and knead again at speed 4 until the baking powder is mixed it (you can also knead it on your work surface). Knead until smooth again. Cover and rest for another 10 minutes. In the meantime, if you do not already have some parchment paper prepared, cut 7 squares about 4.5x4.5 inches.
4. Divide the dough into 7 equal size pieces (I use a kitchen scale for accuracy). Gently flatten the dough with a rolling pin first and then flatten out the sides, keeping the middle thicker. The dough should be about 4-4.5 inches in diameter. Place the filling in the middle and pleat it closed.

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Char Siu Bao (Steamed Chinese BBQ Pork Buns)

WEBApr 1, 2022 · Chop your char siu into small pieces about three millimeters. In a saucepan, add the oyster sauce, light soy sauce, dark soy sauce, …

1. Sift cornstarch, baking powder, and flour together, then add to your stand mixer with the dough hook attachment. Add sugar and instant active yeast and turn the mixer onto stir.
2. Chop your char siu into small pieces about three millimeters.
3. After two hours of proofing, your dough should have doubled in size. Move the dough onto a floured surface and lightly knead the dough with the heel of your hand for about one minute until it’s smooth and shape into a ball.

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