Friday, 21 February 2014

Char Siu Pork Buns 叉烧包

Char Siu Pork Buns 叉烧包


Recipe source : Adapted from Feeding the Dragon : A Culinary Travelogue Through China


Char siu bun is a popular choice for Chinese breakfast. It is very convenient to buy pork buns from our local coffee shops and even from roadside vendors during the mornings and evenings. However, I tend to believe that the quality and taste of char siu buns sold at dim sum restaurants are better than those sold at coffee shops. And of course the flavours of pork buns from Hong Kong restaurants are even tastier!

I was very excited when I came across this recipe together with a few other popular dim sum recipes featuring popular foods of Hong Kong.

Ingredients For Dough


1/4 cup water                                            ( I used 3/4 cup water )
5 tbsp milk powder
2 1/4 cup flour
1/2 cup sugar                                             ( I used 1/4 cup sugar )
3 1/4 tsp baking powder
2 tbsp vegetable shortening, melted
1 tsp white vinegar
1 1/4 tsp yeast                                           ( I added 1 1/4 tsp yeast )


Method


1.  Combine water, milk and sugar in a small bowl.
2.  In a large bowl, combine flour, baking powder and stir well to combine.
3.  Slowly stir in the water mixture and when it is absorbed, stir in shortening and vinegar.
4.  Turn the dough out onto a floured work surface and knead for 10 minutes or until the dough is smooth and elastic.
5.  Cover with plastic wrap and let rest for 1 hour.
6.  Meanwhile, cut 10 pieces of grease-proof paper into 2-inches squares. ( original recipe divided the dough into 16 portions )


Ingredients For Filling


2 tbsp light soya sauce
2 tsp sugar
1 tsp black soy sauce
2 tsp honey
1 tbsp oyster          ( I used 1/2 tbsp oyster sauce )
1 tbsp vegetable oil
4 sprigs spring onions, white parts only, chopped
1 1/2 cups char siu or grilled pork cut into cubes (click here to learn how to make char siu)




Two pieces of home-made char siu
One piece is enough to make this batch of pork buns

 

Thickening Solution


1 tsp cornflour
1 tbsp water

Mix well together to form a solution.


Method


1.  Heat oil in wok over medium heat.
2.  Add in white parts of the spring onions and saute for 30 seconds.
3.  Add in char siu cubes and the sauce ingredients. Stir for 2 minutes to mix everything together.
4.  Add thickening solution and cook until most of the liquid has evaporated.
5.  Remove from heat and let cool.


Wrapping the bun


1.  Roll out a portion of dough into a circular disk.
2.  Add 1 tbsp of char siu filling.
3.  Gather the edges together to seal.
4.  Place bun on a piece of grease-proof paper.
5.  Repeat process with the rest of the ingredients.
6.  Arrange buns on steaming trays and steam for 15 minutes.



I am submitting this post to Asian Food Fest : Hong Kong + Macau - Jan & Feb 2014, hosted by Annie from Annielicious Food


4 comments:

  1. Wow! my favourite char siew bun.....hope i can have one now :)

    ReplyDelete
  2. Hi Doris,
    Char siew baos are my kids's favourite! Homemade is still the best! Your baos looks delicious!

    ReplyDelete
  3. Hi ladies,

    Char siew pork bun is always a best-seller in my home.

    ReplyDelete
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    ReplyDelete

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