Daves Steamed Pork Buns Chai Bau Recipes

Steps:

• Dissolve 1/4 cup sugar in 1 3/4 cups warm water, and then add the yeast. Let stand for 10 minutes, or until mixture is frothy. Sift the flour and baking powder into a large bowl. Stir in 2 tablespoons shortening and the yeast mixture; mix well.
• Knead the dough until smooth and elastic. Place the dough in a greased bowl, and cover it with a sheet of cling wrap. Let the dough rise in a warm place for about 2 hours, or until it has tripled in bulk.
• Cut the pork into 2 inch thick strips. Use fork to prick it all over. Marinate for 5 hours in a mixture made with 1 1/2 tablespoons light soy sauce, 1 1/2 tablespoons hoisin sauce, and 1 teaspoon sweet soy sauce. Grill the pork until cooked and charred. Cut roasted port into 1/2 inch cubes.
• Combine 1 1/2 tablespoons sugar, 1 1/2 tablespoons soy sauce, oyster sauce, and 1 cup water in a saucepan. Bring to the boil. Mix cornstarch with 2 1/2 tablespoons water; add to the saucepan, and stir until thickened. Mix in 2 tablespoons lard or shortening, sesame oil, and white pepper. Cool, and mix in the roasted pork.
• Remove the dough from the bowl, and knead it on a lightly floured surface until it is smooth and elastic. Roll the dough into a long roll, and divide it into 24 pieces. Flatten each piece with the palm of the hand to form a thin circle. The center of the circle should be thicker than the edge. Place one portion of the pork filling in the center of each dough circle. Wrap the dough to enclose the filling. Pinch edges to form the bun. Let the buns stand for 10 minutes.
• Steam buns for 12 minutes. Serve.

Steps:

• Pour water into a bowl. Sprinkle in yeast and let stand until yeast softens and begins to form a creamy foam, about 10 minutes. Add vegetable oil, sugar, and self-rising flour. Mix using a wooden spoon until a shaggy dough comes together.
• Turn dough out onto your counter and knead into a smooth ball, about 10 minutes. Transfer dough ball into a lightly oiled bowl. Flip to lightly coat. Cover and let rise in a warm spot until doubled in size, about 2 hours.
• Combine pork, green onions, cayenne pepper, sesame oil, and hoisin sauce in a separate bowl. Mix well and refrigerate.
• Add a couple inches of water to a Dutch oven and set a bamboo steamer on top.
• Poke dough down to deflate and transfer to a lightly floured surface. Cut dough in half and roll each half into a long tube. Divide each tube into 6 pieces. Roll each piece into a ball and press into a disk. Roll each disk until about 1/8-inch thick and 4 to 5 inches wide. Roll out edges so they are slightly thinner than the center.
• Transfer a spoonful of filling onto the center of each dough circle. Pinch edges together to form multiple small pleats, moistening edges with water if needed. Squeeze pleats together at the top to seal in the filling. Place pork buns on individual squares of parchment paper. Transfer them to the cold steamer, cover, and let proof until noticeably puffed, 30 to 45 minutes.
• Bring the water in the Dutch oven to a boil over high heat. Set timer for 10 minutes. Turn off heat and leave buns covered for 15 minutes. Uncover and transfer to plate.

Steps:

• Mix together the flour, caster sugar and ½ tsp salt in a large bowl (see tip). Dissolve the yeast and a pinch of sugar in 1 tbsp warm water, then add it to the flour with the milk, sunflower oil, rice vinegar and 200ml water. Mix into a dough, adding a little extra water if needed.
• Tip the dough onto a lightly floured work surface and knead for 10-15 mins, or until smooth. Put in a lightly oiled bowl, cover with a damp cloth and leave to rise for 2 hrs, or until doubled in size.
• Tip the dough out onto a clean work surface and punch it down. Flatten the dough with your hands, then sprinkle over the baking powder and knead for 5 mins.
• Roll out the dough into a long sausage shape, about 3cm thick, then cut into pieces that are about 3cm wide - you should have 18. In the palm of your hand, roll each piece of dough into a ball and leave to rest for 2-3 mins.
• Use a rolling pin to roll out each ball, one by one, into an oval shape about 3-4mm thick. Rub the surface of the dough ovals with oil and brush a little oil over a chopstick. Place the oiled chopstick in the centre of each oval. Fold the dough over the chopstick, then slowly pull out the chopstick.
• Cut 18 squares of baking parchment and put a bun on each. Transfer to a baking tray, cover with a clean tea towel and leave to prove in a warm place for 1 hr 30 mins, or until doubled in size.
• Heat a large steamer over a medium-high heat. Steam the buns for 8 mins until puffed up (you'll need to do this in batches). Prise open each bun and fill with our barbecue pork and pickled carrot & mooli. Eat while they're still warm.

Steps:

• Mix together pork, barbecue sauce, shallots, flour, chicken stock, soy sauce, oil, and sugar. Chill in refrigerator for at least 6 hours.
• Preheat grill for medium heat and lightly oil the grate. Cook the pork until an instant-read meat thermometer reaches 145 degrees F (63 degrees C). Allow to cool; shred or finely chop the meat.
• Prepare dough for Chinese Steamed Buns (see footnote).
• Shape dough into balls. Roll each out into a circle, (like won-ton wrappers). Put 1 tablespoonful of prepared meat mixture in the center of each circle, and wrap dough around filling. Place seam-side down onto wax paper squares. Let stand until doubled, about 30 minutes.
• Bring water to a boil in wok, and reduce heat to medium; the water should still be boiling. Place steam-plate on a small wire rack in the middle of the wok. Transfer as many buns on wax paper as will comfortably fit onto steam-plate, leaving 1 to 2 inches between the buns. At least 2 inches space should be left between steam-plate and the wok. Cover wok with lid. Steam buns over boiling water for 15 to 20 minutes.
• REMOVE LID BEFORE you turn off heat, or else water will drip back onto bun surface and produce yellowish "blisters" on bun surfaces. Continue steaming batches of buns until all are cooked.

Steps:

• DOUGH:Dissolve sugar in warm water. Sift the flour into a large mixing bowl, making a well in the center of the flour and pour the baking powder in the well. Gradually pour in the water solution, stirring until all the ingredients are well combined. Knead with lard, adding a little at a time, into the dough until smooth and elastic. Cover and set aside.FILLING:Put the cut up pork in a large bowl and season with garlic, ginger, 2 tsp. sugar, and 2 Tbs. soy sauce. Mix well and set aside. In a small bowl, combine 2 tsp. sugar, cornstarch, 2 Tbs. soy sauce, sherry and water. Stir well to make a slurry and set aside. Meanwhile, heat a 12-inch Dutch oven or wok over high heat, add oil and heat until starting to smoke. Stir fry pork mixture until browned, about 5 minutes. Add onion and stir fry 2 more minutes until onions are limp. Stir in cornstarch mixture and cook until thickened and bubbly. Cool mixture to room temperature or refrigerate to chill. Set aside.Divide the dough and filling into 24 equal portions. Flatten each portion of dough and roll into a 4-inch circle, leaving the center twice as thick as the edges. With your left hand, cup one circle of dough and place 1 portion of the filling in the center, pressing the filling down with the left thumb. With your right thumb and index finger, gather and pleat the edges of the dough up around the filling in loose folds, meeting at the top. Twist the top of the dough to firmly seal. Place on a piece of parchment paper, twisted side up.Arrange buns on a cake rack in a 12-inch Dutch oven or the bottom rack of a Camp Chef UDO14 (Ultimate Dutch oven) then the top rack. Let rise 10 to 15 minutes. Carefully pour 1 cup hot water into Dutch oven, not getting water on the buns. Cover and simmer over medium heat until water is evaporated or 10 to 15 minutes. Serve hot

Steps:

• Dough:Dissolve sugar in warm water. Sift the flour into a large mixing bowl, making a well in the center of the flour and pour the baking powder in the well. Gradually pour in the water solution, stirring until all the ingredients are well combined. Knead with lard, adding a little at a time, into the dough until smooth and elastic. Cover and set aside. Filling:Put the cut up pork in a large bowl and season with garlic, ginger, 2 tsp. sugar, and 2 Tbs. soy sauce. Mix well and set aside. In a small bowl, combine 2 tsp. sugar, cornstarch, 2 Tbs. soy sauce, sherry and water. Stir well to make a slurry and set aside. Meanwhile, heat a 12" Dutch oven or wok over high heat, add oil and heat until starting to smoke. Stir fry pork mixture until browned, about 5 minutes. Add onion and stir fry 2 more minutes until onions are limp. Stir in cornstarch mixture and cook until thickened and bubbly. Cool mixture to room temperature or refrigerate to chill. Set aside. Divide the dough and filling into 24 equal portions. Flatten each portion of dough and roll into a 4" circle, leaving the center twice as thick as the edges. With your left hand, cup one circle of dough and place 1 portion of the filling in the center, pressing the filling down with the left thumb. With your right thumb and index finger, gather and pleat the edges of the dough up around the filling in loose folds, meeting at the top. Twist the top of the dough to firmly seal. Place on a piece of parchment paper, twisted side up. Arrange buns on a cake rack in a 12" Dutch oven or the bottom rack of a Camp Chef UDO14 (Ultimate Dutch oven) then the top rack. Let rise 10 to 15 minutes. Carefully pour 1 cup hot water into Dutch oven, not getting water on the buns. Cover and simmer over medium heat until water is evaporated or 10 to 15 minutes. Serve hot.