Kamis, 01 Agustus 2019

Steamed BBQ Pork Buns (Char Siu Bao) Recipe


Our baked cha siu bao is to this present day one among the recipes that constantly remains on the ideal of our “most popular” list––a stable indication of simply how a lot folks love those tasty BBQ beef buns but you ought to attempt those steamed bbq beef buns.


For this reason, steamed BBQ beef buns or Char Siu Bao, also referred to as steamed roast beef buns were on our to-do record for a long, lengthy time. We’ve had plenty of questions from readers on find out how you can make steamed buns, and for well reason. This huge variation is a tremendous star on dim sum tables, loved via folks of all ages.


But I wasn’t going to simply throw it together; we’ve excessive criteria here. Like our Milk Bread recipe, I’ve been on the quest for a correct steamed bun recipe for a lengthy time. The correct steamed BBQ Pork bun is snowy white and cracked open on the top. Check out our Chinese Roast Pork Cha Siu recipe to make your personal filling!


The dream might be having a pal who labored at a Chinese Bakery or dim sum restaurant who might inform me the way it was done, but that might be too easy. After a lot research, I lastly discovered a steamed bbq beef buns recipe in Chinese that labored after a few testing and tweaking. Now I recognize that the important thing to a pull-apart, snowy white bun is really cornstarch, and that baking powder facilitates crack open the tops.


Unlike different steamed buns, which typically bounce with chilly water and are steamed over medium heat, those buns require you to pre-boil the water within the steamer, forcing the buns to rise speedy so the ideal cracks. Pretty cool stuff, I even needs to say! How satisfying it’s to be capable to lastly crack open the mystery to a mystery.


For the steamed beef bun dough:


    1 teaspoon lively dry yeast
    ¾ cup warm water
    2 cups all-purpose flour
    1 cup cornstarch
    5 tablespoons sugar
    1/4 cup canola or vegetable oil
    2 1/2 teaspoons baking powder


In the bowl of an electrical mixer outfitted with a dough hook attachment (you too can simply use a standard blending bowl and knead via hand), dissolve the yeast within the pleasant and cozy water. Sift collectively the flour and cornstarch, and upload it to the yeast combination alongside with the sugar and oil. Turn on the mixer to the lowest putting and permit it cross till a gentle dough ball is formed. Cover with a humid material and permit it relaxation for 2 hours. (I haven’t forgotten in regards to the baking powder. You’ll upload that later!)


While the dough is resting, let’s make the beef filling for those steamed bbq beef buns. We’re utilizing a recipe related to the BBQ beef filling recipe we made for the baked model of those buns. The amounts are adjusted for the quantity of dough on this recipe.


For the cha siu bao filling:


    1 tablespoon oil
    1/3 cup finely chopped shallots or red onion
    1 tablespoon sugar
    1 tablespoon faded soy sauce
    1 1/2 tablespoons oyster sauce
    2 teaspoons sesame oil
    2 teaspoons darkish soy sauce
    1/2 cup fowl stock
    2 tablespoons all aim flour
    1 1/2 cups diced Chinese roast beef (you can purchase it ready-made, or see our Chinese BBQ Pork recipe to make your own)


Heat the oil in a wok over medium excessive heat. Add the onion and stir-fry for a minute. Turn warmth down to medium-low, and upload the sugar, soy sauce, oyster sauce, sesame oil, and darkish soy. Stir and cook dinner till the combination begins to bubble up. Add the fowl inventory and flour, cooking for a pair minutes till thickened. Remove from the warmth and stir within the roast pork. Set apart to cool. If you make the filling forward of time, hide and refrigerate to avoid it from drying out.


After your dough has rested for 2 hours, upload the baking powder to the dough and switch the mixer on to the lowest setting. At this point, if the dough appears dry or you’re having hassle incorporating the baking powder, upload 1-2 teaspoons water. Gently knead the dough till it turns into gentle again. Cover with a humid material and permit it relaxation for one other 15 minutes. In the meantime, get a huge piece of parchment paper and cut it into ten 4×4 inch squares. You too can use paper cupcake liners, flattened out. Prepare your steamer via bringing the water to a boil.


Now we’re prepared to gather the buns: roll the dough right into a lengthy tube and divide it into 10 equal pieces. Press every piece of dough right into a disc about four 1/2 inches in diameter (it can be thicker within the middle and thinner round the edges).


Add a few filling and pleat the buns till they’re closed on the top. (Check out our video of this pleating methodology in our Carrot Ginger Pork Bun Post).


Place every cha siu bao bun on a parchment paper square, and steam. I steamed the buns in NULL separate batches utilizing a bamboo steamer (be certain the boiling water doesn’t contact the buns throughout steaming process).


If you want a steamer rack, multi-level steel steamer, or higher yet, a well set of Bamboo steamers, examine out a few hints on our Chinese Cooking instruments web page and purchase the related instruments we use in our kitchen! You ought to also see our publish on find out how you can arrange a steamer if you’re no longer typical with steaming meals in Chinese cooking.


Once the water boils, area the buns within the steamer and steam every batch for 12 minutes over excessive heat.


Print Recipe
4.76 from 57 votes
Steamed BBQ Pork Buns (Char Siu Bao)
This Chinese Steamed BBQ Pork Buns (Char Siu Bao) recipe unlocks the mystery to the correct steamed beef bun simply such as you get on the dim sum restaurant.
Prep Time3 hrs
Cook Time30 mins
Total Time3 hrs 30 mins
Course: Dim Sum
Cuisine: Chinese
Keyword: steamed char siu bao
Servings: 10 buns
Calories: 687kcal
Author: Judy


Ingredients
For the steamed cha siu bao dough:


    1 teaspoon lively dry yeast
    ¾ cup warm water
    2 cups all-purpose flour
    1 cup cornstarch
    5 tablespoons sugar
    1/4 cup canola or vegetable oil
    2 1/2 teaspoons baking powder

For the steamed bao filling:


    1 tablespoon oil
    1/3 cup shallots or red onion (finely chopped)
    1 tablespoon sugar
    1 tablespoon faded soy sauce
    1 1/2 tablespoons oyster sauce
    2 teaspoons sesame oil
    2 teaspoons darkish soy sauce
    1/2 cup fowl stock
    2 tablespoons all aim flour
    1 1/2 cups diced Chinese roast beef (you can purchase it ready-made, or see our Chinese BBQ Pork recipe)

Instructions


    In the bowl of an electrical mixer outfitted with a dough hook attachment (you too can simply use a standard blending bowl and knead via hand), dissolve the yeast within the pleasant and cozy water. Sift collectively the flour and cornstarch, and upload it to the yeast combination alongside with the sugar and oil. Turn on the mixer to the lowest putting and permit it cross till a gentle dough ball is formed. Cover with a humid material and permit it relaxation for 2 hours. (I have no longer forgotten in regards to the baking powder. You’ll upload that later!)
    While the dough is resting, make the beef filling. Heat the oil in a wok over medium excessive heat. Add the onion and stir-fry for a minute. Turn warmth down to medium-low, and upload the sugar, soy sauce, oyster sauce, sesame oil, and darkish soy. Stir and cook dinner till the combination begins to bubble up. Add the fowl inventory and flour, cooking for a pair minutes till thickened. Remove from the warmth and stir within the roast pork. Set apart to cool. If you make the filling forward of time, hide and refrigerate to avoid it from drying out.
    After your dough has rested for 2 hours, upload the baking powder to the dough and switch the mixer on to the lowest setting. At this point, if the dough appears dry or you are having hassle incorporating the baking powder, upload 1-2 teaspoons water. Gently knead the dough till it turns into gentle again. Cover with a humid material and permit it relaxation for one other 15 minutes. In the meantime, get a huge piece of parchment paper and cut it into ten 4×4 inch squares. Prepare your steamer via bringing the water to a boil.
    Now we’re prepared to gather the buns: roll the dough right into a lengthy tube and divide it into 10 equal pieces. Press every piece of dough right into a disc about four 1/2 inches in diameter (it can be thicker within the middle and thinner round the edges). Add a few filling and pleat the buns till they are closed on top.
    Place every bun on a parchment paper square, and steam. I steamed the buns in NULL separate batches utilizing a bamboo steamer (be certain the boiling water doesn’t contact the buns throughout steaming process). Once the water boils, area the buns within the steamer and steam every batch for 12 minutes over excessive heat.


Nutrition
 
Calories: 687kcal | Carbohydrates: 41g | Protein: 78g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 207mg | Sodium: 410mg | Potassium: 1385mg | Fiber: 1g | Sugar: 7g | Calcium: 64mg | Iron: 3.3mg