[[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.
S(Internet Address):
"http://thewoksoflife.com/2014/02/chinese-bbq-pork-buns-cha-siu-bao/";
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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.