Barbecued Pork Buns (Cha Sui Bao)|
Baked Barbecued Pork Buns (Cha Sui Bao)
1 tb Grated ginger
1 tb Oyster sauce
1 tb Hoisin sauce
1 tb Dark soy sauce
2 tb Sugar
3/4 c Water
1 tb Peanut or corn oil
1 c Finely chopped onion
3 c Cantonese barbecue pork, in
-1/2-inch dice (about 1-lb.)
1 tb Cornstarch mixed with 1
1 ts Sesame oil
2 Egg yolks
2 tb Water
1 ts Sugar
Chinese Baked Sweet Bread
-Dough (recipe follows)
1 pk Active dry yeast (1
3 tb Sugar
1 c Warm milk (100 to 110)
3/4 c Vegetable oil
3 1/2 c All-purpose flour, + more
-for dusting and kneading
Reheat in a 350 degree F. oven for 5 minutes, or microwave at high about 1
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
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
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