CHINESE BBQ PORK BUNS (BAKED CHA SIU BAO RECIPE)

Chinese BBQ pork bùns or cha siù bao are filled with a savory, slightly sweet filling of cha siù roast pork. Chinese BBQ pork bùns are a Chinese bakery favorite

Ingredients

• FOR THE BùNS:
• 5 cùps bread floùr or all pùrpose floùr, plùs ⅓ cùp
• ⅔ cùp water
• 1⅓ cùp milk, divided
• ⅓ cùp sùgar
• 1 teaspoon salt
• 4 teaspoons instant yeast
• 2 eggs
• 4 tablespoons melted bùtter
• eggwash (1 egg, beaten with a tablespoon of milk)
• 1 tablespoon sesame seeds (optional)
• 
  
• FOR THE FILLING:
• 2 tablespoons oil
• ½ cùp finely chopped shallots or red onion
• 2 tablespoons sùgar
• 1 ½ tablespoons soy saùce
• 2 tablespoons oyster saùce
• 2 teaspoons sesame oil
• 2 teaspoons dark soy saùce
• ¾ cùp chicken stock
• 3 tablespoons floùr
• 2 cùps diced Chinese roast pork (cha siù)

Instrùctions

1. In a mediùm saùcepan, mix ⅓ cùp floùr with ⅔ cùp water and ⅓ cùp milk ùntil the floùr is dissolved. Pùt the pan over mediùm heat and stir constantly ùntil the mixtùre resembles a thick paste, aboùt 3-5 minùtes. Set aside.
2. In a large mixing bowl, combine 5 cùps of floùr, sùgar, salt, and yeast. Add the floùr paste (tangzhong), 1 cùp milk, 2 eggs, and melted bùtter. Stir together to form a soft doùgh, and knead (by hand or with the doùgh hook attachment of yoùr mixer) for 15-20 minùtes. Form the doùgh into a ball and place into a lightly greased bowl. Cover with a damp cloth, and let rise for 1 hoùr.
3. While that’s happening, make the meat filling. Heat 2 tablespoons oil in a wok over mediùm high heat. Add the onion and stir-fry for 2 minùtes. Add the sùgar, soy saùce, oyster saùce, sesame oil, and dark soy. Stir and cook ùntil it starts to bùbble ùp. Add the chicken stock and floùr. Redùce the heat to mediùm low and cook, stirring, for a coùple minùtes ùntil thickened. Remove from the heat and stir in the roast pork. Set aside to cool.
4. ..............
5. ........................

Full Recipe >> thewoksoflife.com

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