Chinese Barbecued Pork Bun (Cha Siu Bow)
photo by lilsweetie
- Ready In:
- 3hrs 45mins
- Ingredients:
- 20
- Yields:
-
16 buns
ingredients
-
Dough
- 78.78 ml warm water
- 2.46 ml sugar
- 7.08 g package dry yeast
- 591.47 ml all-purpose flour
- 591.47 ml cake flour
- 59.16 ml sugar
- 2.46 ml salt
- 29.58 ml shortening
- 295.73 ml milk
- 16 piece wax paper, cut to 2 inches square
-
Filling
- 170.09 g Chinese barbecue pork, diced (you can make your own, try Chinese BBQ Pork, or simply pick some up from your local chinese restaurant)
- 14.79 ml vegetable oil
- 9.85 ml water
- 2.46 ml salt
- 2.46 ml sugar
- 2.46 ml thin soy sauce
- 4.92 ml oyster sauce
- 4.92 ml hoisin sauce
- 9.85 ml cornstarch
- 19.71 ml cold water
directions
- Mix together the warm water, 1/2 teaspoons 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 milk. 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 oil in a wok or large frying pan 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.
- Mix the cornstarch and 4 tablespoons cold water. Stir into the mixture and cook for 1 minute until thickened. Let cool before making the buns.
- 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 and 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 at a time in a pie pan and allow them to set and rise for 15 minutes in a warm place.
- Steam for 25 minutes.
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Reviews
-
This was fantastic!! I waited 3 days until I got the chance....... and it was worth it. I made the bar-b-que pork and waited for the chance to make the bun. My only problem was that the dough was VERY sticky and I wasn't really sure about how to close it up. No matter- the family loved them the way I did it. I also thought I might end up with a big "dough-ball" if I steamed the bread, so I just put them in a 350 oven for 10 minutes. It came out great!! THANKS!! Made for Asian Tag 2009.
RECIPE SUBMITTED BY
jeniwan
Saratoga Springs