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Barbecued Pork Bun (Cha Siu Bow)
0
(0)
CATEGORY
CUISINE
TAG
YIELD
Meats, Dairy
Chinese
Chinese, Pork
16
Servings
INGREDIENTS
1/3
c
Warm water
1/2
ts
Sugar
1
pk
Dry yeast
2 1/2
c
Flour
2 1/2
c
Cake flour
4
tb
Sugar
1/2
ts
Salt
2
tb
Shortening
1 1/4
c
Low fat milk
16
Pieces white paper 2 inches square
6
oz
Chinese BBQ pork, diced
1
tb
Oil
2
ts
Water
1/2
ts
Salt
1/2
ts
Sugar
1/2
ts
Thin soy sauce
1
ts
Oyster sauce
1
ts
Hoisin sauce
2
ts
Cornstarch
4
ts
Cold water (For thickening)
INSTRUCTIONS
FILLING
Mix 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 rest for 15 minutes in a warm place.
Steam for 25 minutes.
SOURCE: Chopstick, Cleaver and Wok.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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