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Category: Barbecue
Chinese: Barbecued Pork Bun (Cha Siu Bow)
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


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)

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.

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