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 possible to trace the history of `recipes` way back into history, certainly as far into history as the Egyptians, and maybe further still. In practice though, these, old cookbooks were just basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
Later on, in The time of the roman empire 25BC a roman called Apicius compiled a collection of scripts describing recipes cooked by the Romans. In his publication, he tells us how the meals of wealthy Romans were separated into appetizers, main course and dessert, something we still use today. Additionally, he recounts how the Roman chefs used a good variety of aromatic flavours, including a few you will know such as bay, fennel and asafoetida. Later, in the fifteenth century, knights returning from the crusades brought back many foods, spices and herbs from Arab cuisine, including coriander, basil and rosemary. The introduction of these new culinary ideas created an increase in recipe publications, most of which still exist in private libraries. The arrival of television brings us cooking programs and the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, allowing us all to search through thousands of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Barbecued Pork Bun recipe.
