1 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-inc, h 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
1 chinese baked sweet bread dough (re, cipe 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 dusti, ng and kneading
Directions
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
Servings: 20 servings
Baked Barbecued Pork Buns (Cha Sui Bao) Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Beef; Bread; Breads
The History of Recipes
It is quite possible to trace the history of written cooking instructions way back into the far past, in fact as far as pharonic Egypt, and maybe further still. Having said that, in the main part, these early recipes were just very basic hieroglyphic or cunieform recipes for meal preparation.
Progressing into The time of the roman empire around 25BC a roman called Apicius assembled a few documents which described recipes enjoyed by wealthy Romans. In his works, Apicius tells us how the meals were separated into hors d`oeuvre, main meal and afters, a style of dining still practiced today. Additionally, he recounts how the cooks of Roman times used many aromatic flavours, including many that are still in use today such as thyme, rue and dill. Over the following few centuries, the upper-class families of Wesstern Europe tried to serve the most extravagent meals, and because of this the best chefs and their collection of recipes could command a high salary. Nevertheless, it wasn`t until the 19th century that cooking and recipe collections became popular. Mrs Beeton in the UK, and Fannie Farmer in the US, devoted their lives to collating, trying out, and recording the recipes that were being prepared for the better households. The arrival of TV brings us celebrity chefs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of the internet, allowing everybody to access thousands of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Baked Barbecued Pork Buns (Cha Sui Bao) recipe.
