Ingredients
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
Chinese: Barbecued Pork Bun (Cha Siu Bow) Recipe brought to you by Recipe Ideas
Categories: Asian; Barbeque; Bbq; Chinese; Meat
The History of Recipes
We are able to trace the history of meal recipes way back into the far past, at least as far as pharonic Egypt, and maybe further still. Interesting though that maybe, mostly, these old cook books were just very basic hieroglyphic instructions for food preparation.
The truth of the matter is, the oldest recipe found, according to experts in ancient history are a few stone tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `exhilarated, wonderful and blissful`. As we move into Roman times 25BC a roman called Apicius assembled a collection of documents describing recipes enjoyed by his fellow Romans. In his works, Apicius tells us how the roman meals were divided into starters, entrees and desserts, a very modern way of dining. Aspicius describes how the cooks of his times made use of many spices and herbs, including a few that are still present in modern kitchens for example bay, mint and dill. Later, in the fifteenth century, knights returning from the crusades brought back many foods and herbs from the Middle-East, including coriander, parsley, basil and rosemary. The introduction of these new herbs and spices was responsible for a surge in recipe books, most of which are kept safe in private cookery archives. During the next few centuries, the upper-class families of Europe competed with each other to serve the most extravagent meals, and as a result the best cooks and their collection of recipes increased in prestige. Even so, it was during the 1800s that cookery and recipe books became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated years of their lives to collating, testing, and recording recipes common in their social group. The revolution that is television brings us cooking programs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing everyone to search through massive numbers of recipes like the ones you can find on this site. |
We hope you enjoy this Chinese_ Barbecued Pork Bun (Cha Siu Bow) recipe.
