Savvybearcat.com

Save to favorite Discuss Baked Barbecued Pork Buns (Cha Sui Bao) recipe

Write a comment Print Baked Barbecued Pork Buns (Cha Sui Bao) recipe

Print this recipe Email Baked Barbecued Pork Buns (Cha Sui Bao) recipe to friend

Email this recipe

Baked Barbecued Pork Buns (Cha Sui Bao)

Category: Oriental

Author: The Savvybearcat

Date: 1/1/2007

Rating:

(3.0) by 1 users

Ingredients:

Stephen Ceideburg
1 tbsp Grated ginger
1 tbsp Oyster sauce
1 tbsp Hoisin sauce
1 tbsp Dark soy sauce
2 tbsp Sugar
3/4 cup Water
1 tbsp Peanut or corn oil
1 cup Finely chopped onion
3 cup Cantonese barbecue pork, in 1/2-inch dice (about 1-lb.)
1 tbsp Cornstarch mixed with 1 tablespoon water
1 tsp Sesame oil
2 Egg yolks
2 tbsp Water
1 tsp Sugar
Chinese Baked Sweet Bread Dough (recipe follows)
1 package Active dry yeast (1 tablespoon)
3 tbsp Sugar
1 cup Warm milk (100 to 110)
1 Egg
3/4 cup Vegetable oil
3 1/2 cup All-purpose flour, + more for dusting and kneading

Instructions:

Reheat in a 350 degree F. oven for 5 minutes, or microwave at high
about 1 minute.

Prepare bread dough. Cut out twenty 3-inch squares of parchment
paper. Mix together ginger, oyster sauce, hoisin, dark soy, sugar and
water in a bowl.

Heat a wok over medium-high heat. Add oil. When hot, add onion;
stir-fry until soft. Don't brown. Add pork and stir-fry 30 seconds.
Pour in sauce mixture, bring to a boil. Stir cornstarch/water into a
smooth mixture. Add to pork; cook, stirring until thick, about 15
seconds. Add sesame oil. Remove to bowl; refrigerate until thoroughly
chilled.

Cut dough in half. Form each half into a 12-inch long log; cut into 10
pieces. Roll each piece into a 4-inch circle. Roll outer inch of each
circle 1/8-inch thin; leave middle slightly thicker.

If right-handed, place a dough circle in palm of your left hand. Put
a big tablespoon of pork mixture in the ; middle; put left thumb over
the pork. With your right hand, bring up edge and make a pleat in it.
Rotate circle a little and make a second pleat. As you make each
pleat, gently pull it up and around as if to enclose your thumb.
Continue rotating, pleating and pinching, then gently twist into a
spiral. Pinch to seal. Place bun pleated side down on a parchment
square. Repeat with remaining dough and filling. Put buns 1 1/2
inches apart on a baking sheet. Let rise until doubled in size, 30
minutes to 1 hour.

Preheat oven to 350 degrees F. Beat egg yolks with water and sugar;
brush over buns. Bake 20 minutes.

Makes 20 buns.

CHINESE BAKED SWEET BREAD DOUGH

Chinese bread dough is quite sweet compared with Western breads (the
further south you go in China, the sweeter the dough becomes). Most
Chinese breads are steamed, which is why they look pale and uncooked
to the Western eye.

Put the yeast and 1 tablespoon of the sugar in a small bowl. Add 1/4
cup of the warm milk. Let stand 5 minutes, then stir to dissolve. If
should foam and bubble. If it does not, discard and use a fresh
package of yeast. Stir in the egg, oil and remaining milk.

Put the flour and remaining sugar in the work bowl of a food processor
fitted with the metal blade. Process 2 seconds. With the machine
running, pour the warm milk mixture down the feed tube in a steady
stream. Process until it forms a rough ball. If ball is sticky and
wet, add a little more flour. Process a few seconds longer, or until
dough pulls away from the sides of the bowl. Remove dough to a
lightly floured board.

Knead dough, dusting with flour to keep it from sticking, until
smooth and elastic, about 2 minutes. Place in a large oiled bowl,
cover with plastic wrap and let rise in a warm spot until doubled,
about 1 hour.

Punch down dough and place on a lightly floured surface. It is now
ready to form into rolls, buns or loaves.

Makes enough for 20 barbecued pork buns. Joyce Jue, San Francisco
Chronicle, 1/8/92 Posted by Stephen Ceideburg