CHINESE: BARBECUED PORK BUN (CHA SIU BOW) |
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Ingredients 1/3 cup Warm water
1/2 teaspoon Sugar
1 package Dry yeast
2 1/2 cups Flour
2 1/2 cups Cake flour
4 tablespoons Sugar
1/2 teaspoon Salt
2 tablespoons Shortening
1 1/4 cups Low fat milk
16 Pieces white paper 2 inches -- square
-----FILLING-----
6 ounces Chinese BBQ pork -- diced
1 tablespoon Oil
2 teaspoons Water
1/2 teaspoon Salt
1/2 teaspoon Sugar
1/2 teaspoon Thin soy sauce
1 teaspoon Oyster sauce
1 teaspoon Hoisin sauce
2 teaspoons Cornstarch
4 teaspoons Cold water (For thickening)
1/2 teaspoon Sugar
1 package Dry yeast
2 1/2 cups Flour
2 1/2 cups Cake flour
4 tablespoons Sugar
1/2 teaspoon Salt
2 tablespoons Shortening
1 1/4 cups Low fat milk
16 Pieces white paper 2 inches -- square
-----FILLING-----
6 ounces Chinese BBQ pork -- diced
1 tablespoon Oil
2 teaspoons Water
1/2 teaspoon Salt
1/2 teaspoon Sugar
1/2 teaspoon Thin soy sauce
1 teaspoon Oyster sauce
1 teaspoon Hoisin sauce
2 teaspoons Cornstarch
4 teaspoons Cold water (For thickening)
ProceduresMix together the warm water, 1/2 tsp. sugar and yeast in an 8 oz.
measuring cup. Let stand until it rises to the 8 oz. level (about 20
minutes).
Sift flour, cake flour, sugar and salt into a large mixing bowl.
Add shortening, yeast mixture and mil,.
Knead mixture 5 minutes to form a dough. Cover with a damp cloth and set
dough in a warm place. Allow the dough to rise for 3 hours.
Heat wok, add oil and stir-fry pork for 2 minutes.
Add 2 tablespoons water, salt, sugar, soy sauce, oyster sauce and hoisin
sauce. Bring it to a boil.
Prepare thickening by mixing the cornstarch and 4 tablespoons cold water.
Stir into the mixture and cook for 1 minute. Let cool before using.
After 3 hours, when the dough has risen, shape into rolls about 2 inches
in diameter. Cut each roll into 1-1/2 inch pieces.
Shape each piece into a shallow bowl shape.
Put 1 tablespoon filling in the center, close ans twist dough to form a
bun. Put the bun on a 2 inch square of white paper. (This prevents the
bun from becoming soggy while steaming.) Place 8 buns in a pie pan and
allow them to set and rist for 15 minutes in a warm place.
Steam for 25 minutes.
measuring cup. Let stand until it rises to the 8 oz. level (about 20
minutes).
Sift flour, cake flour, sugar and salt into a large mixing bowl.
Add shortening, yeast mixture and mil,.
Knead mixture 5 minutes to form a dough. Cover with a damp cloth and set
dough in a warm place. Allow the dough to rise for 3 hours.
Heat wok, add oil and stir-fry pork for 2 minutes.
Add 2 tablespoons water, salt, sugar, soy sauce, oyster sauce and hoisin
sauce. Bring it to a boil.
Prepare thickening by mixing the cornstarch and 4 tablespoons cold water.
Stir into the mixture and cook for 1 minute. Let cool before using.
After 3 hours, when the dough has risen, shape into rolls about 2 inches
in diameter. Cut each roll into 1-1/2 inch pieces.
Shape each piece into a shallow bowl shape.
Put 1 tablespoon filling in the center, close ans twist dough to form a
bun. Put the bun on a 2 inch square of white paper. (This prevents the
bun from becoming soggy while steaming.) Place 8 buns in a pie pan and
allow them to set and rist for 15 minutes in a warm place.
Steam for 25 minutes.
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