Ingrédients pour Chinese Barbecued Pork Bun Cha Siu Bow
- 1/2 cup warm water
- 1/2 teaspoon sugar + 1/4 cup sugar
- Dry Yeast
- All Purpose Flour
- 1 cup cake flour
- 1 teaspoon salt
- 1/4 cup shortening
- 1/2 cup milk
- Wax Paper
- Chinese Barbecue Pork
- Vegetable Oil
- 2 tablespoons water
- Thin Soy Sauce
- 2 tablespoons oyster sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon cornstarch
- 4 tablespoons cold water
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Comment préparer Chinese Barbecued Pork Bun Cha Siu Bow
- In an 8-oz measuring cup, combine 1/2 cup warm water, 1/2 teaspoon sugar, and 1 teaspoon active dry yeast. Let stand until foamy (about 5-10 minutes).
- Sift together 3 cups all-purpose flour, 1 cup cake flour, 1/4 cup sugar, and 1 teaspoon salt in a large bowl.
- Add 1/4 cup shortening, the yeast mixture, and 1/2 cup milk to the dry ingredients.
- Knead the dough for 5-7 minutes until smooth and elastic. Add more flour, 1 tablespoon at a time, if needed to prevent sticking.
- Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 3 hours, or until doubled in size.
- While the dough rises, prepare the char siu pork: Heat 1 tablespoon oil in a wok or large skillet over medium-high heat. Add 1 lb pork shoulder (cubed) and stir-fry for 2 minutes.
- Add 2 tablespoons water, 1 teaspoon salt, 2 tablespoons sugar, 1/4 cup soy sauce, 2 tablespoons oyster sauce, and 2 tablespoons hoisin sauce to the pork.
- Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the pork is tender.
- In a small bowl, whisk together 1 tablespoon cornstarch and 4 tablespoons cold water until smooth.
- Stir the cornstarch mixture into the pork and cook for 1 minute, or until thickened. Let cool completely.
- Once the dough has risen, punch it down gently. Roll the dough into 2-inch diameter rolls.
- Cut each roll into 1 1/2-inch pieces.
- Shape each piece into a shallow bowl. Add 1 tablespoon of the cooled char siu pork filling to the center.
- Pinch the dough together to seal, and twist the top to create a bun shape.
- Place each bun on a 2-inch square of parchment paper (this prevents sticking).
- Arrange 8 buns at a time in a steamer basket lined with parchment paper. Let rest for 15 minutes in a warm place.
- Steam the buns for 25 minutes, or until cooked through.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
14g
Fat
5g
Carbs
12g
