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Char Siu Bao Barbeque Pork Buns


*** Char Siu (Chinese BBQ Pork) ***
Yield: approx 1lb bbq pork

1  #                              pork butt, cut into 2″ wide strips
1/4 cup                                    sugar
1/3 T                            salt
1/4 T                            five-spice powder
1  T                              ketchup
1   T                            hoisin
1/2  T                           sesame oil
1/2 T                                        rice wine (Shao hsing) or Sherry

*** Char Siu Bao Dough ***
Yield: approx 1.5lb dough

2.25 cups                     AP flour
3.5   tsp                        baking powder
1/2  cup                       sugar
6    Tbls                       milk
6    Tbls                       water
2.5  Tbls                      lard or peanut oil

*** Char Siu Bao Filling ***
Yield: approx 1.25lb filling

2    Tbls                       sugar
4    Tbls                       soy sauce
1    Tbls                       rice wine (Shao Hsing) or Sherry
2    Tbls                       oyster sauce
2    Tbls                       hoisin
1    Tbls                       sesame oil
1    Tbls                       sweet soy sauce
1    lb                           char siu (1/2 lb small dice, 1/2 lb ground, or all minced)


*** Char Siu (Chinese BBQ Pork) ***

1.    Combine sugar, salt, five-spice, ketchup, hoisin, sesame oil and rice wine. Blend until smooth.
2.    Cover pork butt with marinade, making sure pork surface is fully covered.
3.     Wrap pork and refrigerate 24 hrs or overnight.
4.    Roast on a rack 45 minutes @ 350ºF. Turn over and roast 45 min @ 300ºF.
5.    Eat.

*** Char Siu Bao Dough ***

1.    Combine flour, baking powder and sugar in a mixer bowl with a dough hook.
2.    Add milk until incorporated (dough will resemble coarse crumbs)
3.    Add water until incorporated
4.    Add oil until incorporated
5.    Continue beating on medium speed until douh ball forms and is elastic to touch. Adjust flour/water if necessary.
6.    Cover with a damp (not wet) towel and let rest 1 hour.

(Dough can be made by hand in a mixer bowl using the same sequence. Knead by hand 8-10 minutes until elastic.)
*** Char Siu Bao Filling ***

1.    Combine sugar, soy sauce, rice wine, oyster sauce, hoisin, sesame oil and dark soy in a small saucepot. Simmer until sugar is dissolved.
2.    Stir in char siu.
3.    Cool to room temperature before using as filling.

Procedure TO MAKE BUNS:

– NOTE: Have 16 small parchment squares and a steamer setup ready to go as you make these.

1.    Divide dough into 16 pieces. Keep pieces covered with a damp towel as you make the buns.
2.    Roll/press out one piece into a 5″ circle, making the edges thinner than the middle.
3.    Place 1 tablespoon of filling in the center.
4.    Bring edges together and press and twist to seal, making a round bun.
5.    Place seam side down on a parchment square. Repeat with remaining pieces.
6.    Place buns in steamer approximately 2″ apart to allow for expansion.
7.    Steam over boiling water for 15-20 minutes. Internal temperature should be at least 165ºF.


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