Home Bread-Bakers v115.n042.1

Chinese BBQ Pork Buns (Cha Siu Bao)

Reggie Dwork <reggie@jeff-and-reggie.com>
Thu, 22 Oct 2015 22:34:07 -0700
[[Editor's note: Milk Bread recipe referenced here appears elsewhere 
in this digest.]]

* Exported from MasterCook *

                  Rolls, Chinese BBQ Pork Buns (Cha Siu Bao)

Recipe By     :
Serving Size  : 16    Preparation Time :0:00
Categories    : Asian                           Breads/Muffins/Rolls
                  Meats                           Posted

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    5 1/3           cups  bread flour -- or all purpose flour
       2/3           cup  water
    1 1/3            cup  milk -- divided
       1/3           cup  sugar
    1           teaspoon  salt
    4          teaspoons  instant yeast
    2                     eggs
    4        tablespoons  melted butter
                          egg wash:
    1                     egg -- beaten with
    1         tablespoon  milk
    1         tablespoon  sesame seeds -- (optional)
    2        tablespoons  oil
       1/2           cup  finely chopped shallots -- or red onion
    2        tablespoons  sugar
    1 1/2    tablespoons  soy sauce
    2        tablespoons  oyster sauce
    1 1/2     tablespoon  sesame oil
    1         tablespoon  dark soy sauce
       3/4           cup  chicken stock
    3        tablespoons  flour
    2               cups  diced Chinese roast pork -- (cha siu)

UPDATE: You can still use this recipe for the bread dough, but you
also have the option to use our new Milk Bread recipe, which is 
considerably easier (and, truth be told, softer).  As is the case 
with both dough recipes, you can fill the dough with filling after 
it's proofed once, and then let them rise a second time after they've 
been filled.

In a medium saucepan, mix 1/3 cup flour with 2/3 cup water and 1/3 
cup milk until the flour is dissolved. Put the pan over medium heat 
and stir constantly until the mixture resembles a thick paste, about 
3-5 minutes. Set aside.

In a large mixing bowl, combine 5 cups of flour, sugar, salt, and 
yeast. Add the flour paste (tangzhong), 1 cup milk, 2 eggs, and 
melted butter. Stir together to form a soft dough, and knead (by hand 
or with the dough hook attachment of your mixer) for 15-20 minutes. 
Form the dough into a ball and place into a lightly greased bowl. 
Cover with a damp cloth, and let rise for 1 hour.

While that's happening, make the meat filling. Heat 2 tablespoons oil 
in a wok over medium high heat. Add the onion and stir-fry for 2 
minutes. Add the sugar, soy sauce, oyster sauce, sesame oil, and dark 
soy. Stir and cook until it starts to bubble up. Add the chicken 
stock and flour. Reduce the heat to medium low and cook, stirring, 
for a couple minutes until thickened. Remove from the heat and stir 
in the roast pork. Set aside to cool.

After it has risen, separate the dough into 16 equal pieces. Shape 
each piece into a small circle, where the center is slightly thicker 
than the edges. Fill each with meat filling, and crimp them closed, 
making sure they're tightly sealed. Lay them out seam side down on 
baking sheets lined with parchment paper, and let rise for another 
hour. Preheat the oven to 400F (200C)

Brush with egg wash, sprinkle with sesame seeds (if using). Put them 
in the oven and immediately turn the oven down from 400 degrees 
(about 200 degrees C) to 350F (about 175C). Bake for about 25 
minutes, or until golden brown.

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Per Serving (excluding unknown items): 327 Calories; 11g Fat (31.6%
calories from fat); 13g Protein; 43g Carbohydrate; 1g Dietary Fiber;
65mg Cholesterol; 477mg Sodium.  Exchanges: 2 1/2 Grain(Starch); 1
Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates.