Baked barbecued pork buns (cha sui bao)
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Baked barbecued pork buns (cha sui bao)
  Pork    Buns    Chinese  
Last updated 6/12/2012 1:05:57 AM. Recipe ID 31197. Report a problem with this recipe.
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      Title: Baked barbecued pork buns (cha sui bao)
 Categories: Chinese, Pork
      Yield: 20 Servings
           Stephen Ceideburg
      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
           -tablespoon water
      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)
      1    Egg
    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 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
  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 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

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Recipe ID 31197 (Apr 03, 2005)

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