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 rist for 15 minutes in a warm place.
Steam for 25 minutes.
SOURCE: Chopstick, Cleaver and Wok.
Servings: 16 servings
Barbecued Pork Bun Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Beef; Meat; Pork
The History of Recipes
It is quite possible to track the history of transcribed cooking instructions back into ancient history, in truth as far back as early Egypt, and quite possibly further than that. Having said that, these, ancient cook books were just very simple hieroglyphic or cunieform recipes for preparing food.
The truth of the matter is, the most ancient recipe in existence, according to food historians are a few ancient tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful. Progressing into The time of the romans around 25BC a man called Apicius created some documents which described recipes cooked by the Romans. In his publication, Apicius tells us how the roman meals were split into hors d`oeuvres, entrees and afters, something that is very familiar to us today. He also describes how the chefs of Roman times used many aromatic flavors, including many that are still in use today for example bay, fennel and asafoetida. Later, in the 15th century, knights returning from the crusades brought back many new foods and herbs from Arab cooking, including parsley and basil. These new culinary innovations caused a surge in manuscripts on cooking, some of which are kept safe in academic collections. By the advent of the 1900s, cooking publications were starting to become popular mostly as a result of more people being able to read, more leisure time and having more money to spend. Like it or not, the introduction of TV brings us celebrity TV chefs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, allowing everybody to access thousands of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Barbecued Pork Bun recipe.
