Take one piece and knead to a round shape then press it flat. Divide the dough into 20 equal sized pieces. Remove from the heat and add in the diced char siu. ![]() Stir in the cornstarch mixture and cook for 1 minute, stirring. Cook the sauce over medium heat until it bubbles. For the filling, in a small saucepan, mix together water, the sugar, the soy, rice wine, oyster sauce, hoisin sauce, and sesame oil. Cover with cling wrap and place in a warm spot of your kitchen for an hour so that the dough can rise.ģ. ![]() Oil a large bowl and place the dough into the bowl. For the dough, combine the remaining ingredients together and knead until soft and elastic. Stir once and let it sit for 5 minutes or until the surface becomes foamy.Ģ. If using dry yeast, take 1/4 cup of the water and warm it up. Makes: 20 | Prep Time: 3 Hours | Cook Time: 30 Minutesġ tablespoon cornstarch dissolved in 1 tablespoon water Directionsġ. NovemUpdate: The recipe below has been updated to reflect reader feedback about the amounts of water and yeast necessary for the dough!Ĭan you share any expert tips from your experience making baked pork buns? Want to ask a question before you try making it yourself? I’d love to hear from you in the comments section below! If you invest an hour to make all 20 buns, you’ll be left with a freezer full that will last you for weeks to come. This recipe uses a “sweet dough” that’s ready to start forming into buns after only an hour of rising time. I also enjoy stopping to buy a baked pork bun to bring home and enjoy with a cup of tea. This version is made with a slightly sweet and yellow-colored dough that is usually found in cha chaan teng (a type of Chinese diner) dinner rolls.īaked pork buns are a quintessential Chinatown pastry - you’ll find them for sale alongside pineapple buns, butter buns and egg tarts at any neighborhood bakery. ![]() Baked pork buns are filled with the same roast pork, known as char siu, found in their more traditional steamed counterparts.
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