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
Written recipes as a concept can be observed back into the far past, in truth as far into history as the ancient Egyptians, and quite possibly further than that. However, generally, these ancient recipes were just simple hieroglyphic instructions for preparing food.
The truth of the matter is, the oldest recipe discovered so far, according to experts are a few ancient tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `exhilarated, wonderful and blissful`. As we move into Roman times 25BC a roman called Apicius created a collection of documents describing recipes prepared by wealthy Romans. In his publication, he recounts how the meals were divided into hors d`oeuvres, main meal and afters, a very modern way of dining. Aspicius also recounts how the Romans were skilled in the use of many different herbs, including many that are still in use today for example bay, rue and dill. As we move on, there were some recipe books published in the 14th Century - a recipe book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Surprisingly, these books have no connection with the spicy food that we all know today, but instead descriptions of the types of food on the menues of the rich people of the period. Later, in the fifteenth century, people returning from the crusades brought us many foods and spices from Arab cuisine, including coriander, parsley, and basil. These new foods and spices caused an explosion in cookery books, most of which are now in academic collections. During the next few centuries, the rich and powerful families of the West competed with each other to offer the most extravagent banquests, and because of this the best cooks and their recipes became highly prized. Nevertheless, it wasn`t until the 19th century the formal cooking and recipe books rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to collating, verifying, and recording recipes of the day. By the advent of the 20th century, cookery books are in great demand, as a result of higher levels of literacy, people having more leisure time and disposable income. |
We hope you enjoy this Barbecued Pork Bun (Cha Siu Bow) recipe.
