1/3 cup warm water
1/2 tsp sugar
1 package dry yeast
2 1/2 cup flour
2 1/2 cup cake flour
4 tbsp sugar
1/2 tsp salt
2 tbsp shortening
1 1/4 cup low fat milk
16 pieces white paper 2 inches square
FILLING
6 oz chinese bbq pork, diced
1 tbsp oil
2 tsp water
1/2 tsp salt
1/2 tsp sugar
1/2 tsp thin soy sauce
1 tsp oyster sauce
1 tsp hoisin sauce
2 tsp cornstarch
4 tsp cold water (for thickening)
Directions
Mix together the warm water, 1/2 tsp. 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 mil,.
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 wok, add oil 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.
Prepare thickening by mixing the cornstarch and 4 tablespoons cold
water. Stir into the mixture and cook for 1 minute. Let cool before
using.
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 ans 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 in a pie
pan and allow them to set and rest for 15 minutes in a warm place.
Steam for 25 minutes.
SOURCE: Chopstick, Cleaver and Wok.
Servings: 16 servings
Barbecued Pork Bun (Cha Siu Bow) Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Beef; Meat; Pork
The History of Recipes
Transcribed cooking instructions as an idea can be traced way back into the distant past, in truth as far back as the Egypt of the Pharoahs, and possibly even further. Having said that, generally, these early recipes were just simple pictorial recipes for preparing meals.
In an interesting twist, the most ancient recipe in existence, according to Professor Solomon Katz, is a series of ancient tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `wonderful`. During the time of the Romans a man called Apicius assembled a collection of scripts which described recipes cooked by his fellow Romans. In his works, Apicius recounts how the roman meals were divided into hors d`oeuvres, entrees and dessert, something that is very familiar to us today. Additionally, he tells us how the ancient chefs made use of many spices and herbs, including a few you will know such as thyme, fennel and asafoetida. Over the next few hundred years, the powerful families of the West tried to offer the most extravagent banquests, and as a consequence, cooks and their collection of recipes were highly sought after. Nevertheless, it wasn`t until the 1800s that formal cookery and recipe publications really came of age. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collating, testing, and writing down popular recipes of the day. When we get to the 1900s, recipe books are starting to become popular as a result of more people being able to read, more free time and being a little richer. The arrival of TV brought us celebrity TV chefs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting us all to search through massive numbers of recipes like the ones you can find on this site. |
We hope you enjoy this Barbecued Pork Bun (Cha Siu Bow) recipe.
