Post by SeaDragon on Dec 1, 2017 14:11:41 GMT 10
Pork Steamed Buns
Recipe from The Cook and The Chef (ABC TV), Wednesday, 30 May 2007: Season 2 Episode 16
Ingredients:
12 medium sized buns
325g flour
3/4 teaspoon baking powder
1/8 teaspoon Bicarb soda
1/2 teaspoon salt
10mls peanut oil
1/4 cup sugar
15g fresh yeast
1/2-3/4 cup warm water
Method:
Mix sugar, yeast and water together until it starts to foam. Sift dry ingredients. Add all ingredients together to form a smooth dough.
Prove twice then form into balls and flatten into a disk. Fill the disc with the filling, and pull the edges over to form into a smooth bun. Turn down the steamer and drop the buns in and steam for 6-7 mins.
You can serve these as an accompaniment to Chinese dishes to dip into the sauces or stuff them with any of the following recipes:
1) bbq pork, 2) red cooked pork, or 3) red bean paste.
1) BBQ Pork stuffing
Asian cooked bbq pork 250g, diced
2 spring onion, sliced finely
1 clove garlic, chopped
2 tablespoon light soy
2 tablespoon hoisin sauce
1 tablespoon chinese wine
a tablespoon cornflour mixed with a little water to thicken the mix as you don't want it too wet.
Adjust seasoning with pinch salt or sugar. Add all the ingredients together and fry together.
2) Red Cooked Pork
1/2 cup shoa hsing wine (chinese wine)
1/2 cup dark soy sauce
1/4 cup light soy sauce
1/3 cup yellow rock sugar
3 cloves garlic
1 inch piece ginger, sliced
2 spring onion
Sesame oil
2 star anise
1 cassia or cinnamon stick
1 piece dried mandarin
Dried shiitake mushrooms, soaked and sliced
Place all ingredients in a pot and allow for all the flavours to infuse. Add pork and cook until the pork is falling apart and all the flavours have infused. You may need to thicken the sauce with a little cornflour mixed with a little water to thicken the sauce for the dumplings.
You can use roast pork diced and add asian bought bbq sauce or plum sauce and adjust flavour with a touch of soy. When using store bought products always adjust either salt/sugar content.
3) Buy red bean paste
Recipe from The Cook and The Chef (ABC TV), Wednesday, 30 May 2007: Season 2 Episode 16
Ingredients:
12 medium sized buns
325g flour
3/4 teaspoon baking powder
1/8 teaspoon Bicarb soda
1/2 teaspoon salt
10mls peanut oil
1/4 cup sugar
15g fresh yeast
1/2-3/4 cup warm water
Method:
Mix sugar, yeast and water together until it starts to foam. Sift dry ingredients. Add all ingredients together to form a smooth dough.
Prove twice then form into balls and flatten into a disk. Fill the disc with the filling, and pull the edges over to form into a smooth bun. Turn down the steamer and drop the buns in and steam for 6-7 mins.
You can serve these as an accompaniment to Chinese dishes to dip into the sauces or stuff them with any of the following recipes:
1) bbq pork, 2) red cooked pork, or 3) red bean paste.
1) BBQ Pork stuffing
Asian cooked bbq pork 250g, diced
2 spring onion, sliced finely
1 clove garlic, chopped
2 tablespoon light soy
2 tablespoon hoisin sauce
1 tablespoon chinese wine
a tablespoon cornflour mixed with a little water to thicken the mix as you don't want it too wet.
Adjust seasoning with pinch salt or sugar. Add all the ingredients together and fry together.
2) Red Cooked Pork
1/2 cup shoa hsing wine (chinese wine)
1/2 cup dark soy sauce
1/4 cup light soy sauce
1/3 cup yellow rock sugar
3 cloves garlic
1 inch piece ginger, sliced
2 spring onion
Sesame oil
2 star anise
1 cassia or cinnamon stick
1 piece dried mandarin
Dried shiitake mushrooms, soaked and sliced
Place all ingredients in a pot and allow for all the flavours to infuse. Add pork and cook until the pork is falling apart and all the flavours have infused. You may need to thicken the sauce with a little cornflour mixed with a little water to thicken the sauce for the dumplings.
You can use roast pork diced and add asian bought bbq sauce or plum sauce and adjust flavour with a touch of soy. When using store bought products always adjust either salt/sugar content.
3) Buy red bean paste