hong kong pork bun recipe

It is because they are bleached. Please look for the title in the article “3. Cover and steam for 12 to 14 minutes or until pork buns … Punch the risen dough down. 2. The reason I use shortening is that the color is the lightest, and able to produce near-white buns. Add the ingredients under the title 'Other ingredients of the dough' into the starter mixture and knead for 8 to 10 minutes. This particular type of Chinese bun, the Cha Siu Bao Roasted Pork Bun 叉燒包, is not something my grannie ever made herself but, since living in HK, it's become one of my favorites. Wait for about five minutes or until it is completely dissolved. Slightly crush 6 cloves of garlic. Leavening agents to ensure it is soft and tender”. I’ll give another go and see how it turns out. The color of the flour doesn't affect the taste at all, mind you, just the appearance. So thank you all dear readers, know that you have our sincere thanks for supporting our cookery wookery efforts at The Hong Kong Cookery! Thank you for following me. I always experience the yellow dots on my steamed buns every time I´m making it. Some chefs prefer to prepare a starter just like for making bread, as in this recipe. So I suggest steaming the pao when it is about 50% of its original size. Thank you for the delicious dough.recipe. So in summary, this is a great recipe, but if you want to freeze some for later cook them first. However, there are some restaurants filled it with chicken meat, which is equally delicious. Use the right type of flour to make Char Siu Bao. It will turn out fantastic.”. Cover and let rest for 10 mins. They were super fluffy, but a little drier. The thick sauce holds the everything together. I don’t know if it’s the order in which I mix all the ingredients, whatever is going wrong. I never encounter yellow spots on the Char Siu Bao before, so I can only share my opinion with you rather than offering a specific solution. Thanks, Lower Cost – Improved Service – More Secure. And if you end up with a bit too much of a neck of dough at the end of wrapping just twist and pinch it off. I hope this is useful to you Easy peasy so far. Its hard to find cake flour in a supermarket here and the cake specialty shop do not sell flour. After the 8 mins in the steamer, how do you remove it from the steamer without deflating the bao? Place 30g of filling in the middle, wrap and pleat the dough to seal. The buns and especially the meat filling. Thanks for pointing out the confusion. Thank you. Some of the outlet here did sell this type of bun with char siu fillings but I am rather unsure why it was not sold as such in Singapore but not in Hong Kong. The excitement of waiting for the waitress to take out the steamingly hot Char Siu Pao from the dim sum trolly made me smile in reminiscence. Source: Spot The Food - Lovely Mango Mochi. Send me your virtual red bean buns and let me have a share . Cover and let rise for 30 mins or until springy to the touch. Traditionally, barbecue pork ( char siu 叉烧) is used. Place each bun seam side down on paper and place into steamer**, leaving approx 2" between the buns. You need ammonium bicarbonate to creak it open. 3. Can I omit baking powder or can I use just yeast? In the print is 30min whereas in the video is 1 h. Please advise whichh timing should I be following. Heat wok over medium heat. Enriched Wheat Flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), Pork(pork, water, salt, sodium phosphate), Water, Sugar, Less than 2 % of Lard (lard, partially hydrogenated … There will not be much a history of background but just recipes. 4. I wish other readers will read this and benefit from the tips on freezing the pao. 4) For your dough resting time, what is your room temperature? Cake flour may not have enough gluten to hold the shape well. If it is too diluted, it is difficult to seal the ingredients in the dough. […], Why have you filled a pork bun with chicken . Congrats Also what I mean is when the baking powder is not fully dissolved, yellowish spots developed. Shortening contains trans fatty acid which is known to increase cardiovascular risk. I appreciate your help! http://startcooking.com/measurement-and-conversion-charts. I just tried making the pao and they are soooo good! You can combine the cornflour with water to form a slurry before mixing it with the meat, or you can just mix EVERYTHING together. There is no difference and the quantity required is the same. Repeat for all the buns. The best way to understand how to wrap the filing is to watch the embedded video. Baked pork buns are a quintessential Chinatown pastry — you’ll find them for sale alongside pineapple buns… Thanks KP. i dont want my pao to open up as i want to shape an enclosed bao, Hi Frank, Best regards, The suitable type of flour for making Char Siu Bao is. Pan fry the shredded onion until golden brown. Make sure they are too close to each other, at least 1” apart. Water content – if the dough too wet then it may not raise probably. The question is that i’m unable to tell when is the dough ready at any stage. For the starter dough, I mix unbleached bread flour with corn starch (85% and 15%). Ove here (Malaysia) we can get cake flour in any supermarket. This recipe is specially created for those who cannot find Hong Kong Flour. Transfer to a plate and let it cool completely before using it as the filling. Stir fry till fragrant. Herea are te detail step of how to maket the char siu bao. Vinegar helps to maintain the pH of the dough so that it is not too alkaline due to the use of baking powder and ammonium bicarbonate. In this case, part of the flour will be used to prepare the starter. It really does not matter. I have water as part of the ingredients to cook the filling in the recipe, but you may notice that I did not add any when I demonstrate in the video. It may be due to a few reasons. You can also pour the yeast/water mixture into the flour and sugar instead, and eliminate any chances to add the lumps of yeast if there is any. To achieve soft as baby bottom softness add additional water a careful tbsp at a time, incorporating thoroughly each time until the consistency is correct. Wheat starch ( 澄面粉) can be added to the recipe in a smaller amount. Dissolve the dry yeast in water. Please get some fresh yeast to try. The traditional Dim Sum master uses lard, but shortening is less yellow, so the pao will not turn out yellowish. Using the scale first measure out a round of dough, roll out a circle, then measure and add the filling. Most of the chefs use icing sugar in the recipe. I made a batch yesterday and it was the best result i have achieved some far. If you have difficulty getting Pao flour, you can use cake flour as it contains a similar percentage of gluten, but the color of the Pao will be slightly yellowish. Copyright © 2011-2020 The Hong Kong Cookery. Enjoy the Char Siu Bao If you want to eye ball it all, that's okay too. KP Kwan. Let me know your thoughts. Not sure what went wrong. Also, you need baking powder, not baking soda. Hi KP Kwan, love your recipes and blog. 1. In the bowl of an electric mixer fitted with a dough hook attachment (you can … All Rights Reserved. Easy to make with very fluffy results! The buns of the classic recipe are filled with the stir-fried trimmings of roasted pork butt which is slightly fatty but tender. Home; Product; Technology; News; Press Releases; Contact; cantonese recipes hong kong That way it will be dissolved? As then I made the fourth time, I add matcha and more water. Pineapple Topping. (. In Chinese its called “香港水仙面粉”. The thing is, should you click on these links and decide to purchase anything, we will receive a tiny commission that will go towards the costs and efforts of making this foodilicious site! The buns are steamed by high heat to let the dough expand rapidly and burst open at the top, partially revealing the meat filling. This pineapple bun recipe … Roll out the dough to a round shape, but leave the center slightly thicker as this is the bottom part of the Pao. Dip the pork pieces in the beaten egg, then dredge in the 1 cup potato starch. First one was good, but the few I stored frozen pre-baking. It was a good dough. Hi Debra, Hi Patricia, I defrosted and steamed again for 6 minutes, and they were perfect! Thanks! The constarch will help to bind the ingredients together. Also, the surface is not smooth if I overprove it. KP Kwan. Set aside for later use. Hong Kong flour and Pao flour are bleached and will produce white Pao. The dough is not soft and pliable enough. Use the normal cake flour if you can’t get the special Hong Kong flour or Pao flour. They all turned out pretty good. Note: You will notice that I use chicken in the recipe. I am happy to see you at this comment area, as you have read through my recipe. Lap Mei Fan Preserved Meat Claypot Rice 臘味飯, Braised Dried Oysters with Black Sea Moss and Roast Pork 髮菜蠔豉燜燒肉, Bing Tanghulu Candied Hawthorn Stick 冰糖葫蘆, Chinese Sachima Soft Flour Pastry Cake 沙琪瑪. I am happy to reply any questions and comments as soon as possible. I also have just found a conversion table as below and hope it is useful to you. So happy! You can use chicken meat instead of pork so that it is suitable for people of all races and religions. KP Kwan. Place each Pao seal side up on a small piece of oiled baking paper. I will make the amendment in the recipe to one hour soon to avoid any confusion. As for the smoothness, I notice that sometimes it becomes bumpy and not so smooth if I steam the bun at high heat (full flame). Cake flour – 6-8% proteinPastry flour, Pao flour, Hong Kong flour ( also known as Waterlily flour = 香港水仙面粉) 8-10% proteinSelf-raising flour – 8-9% proteinAll-purpose and plain flour – 10-12% proteinBread flour – 12-14% protein. There are three leavening agents used in the recipe. The main difference is to use, multiple types of leavening agents to achieve the tender, bouncy, and bursting surface. Add 3 tbsp oil to a pot. It's time to wrap the buns! Arrange the pork chop, lettuce, tomato and grilled onions on the … Cut 500g pork belly into 50g slices. Make sure you use the flour that is suitable. Hi KP, Wrap and pleat the dough to seal the filling. Hi Christy, Remove the Char Siu Pao immediately from the steamer and cool them on a rack to prevent the bottom of the Char Siu Pao from becoming soggy. Here are some possibilities: Thank you so much for the great info! The problem is that when I defrosted and tried to steam, as per the instructions, they did not rise and weren’t fluffy. Everytime I remove the cover, it sucks out all the air from the bao and I end up with a flat char siew bao! You can use chicken breast meat as it is suitable for all races and religions. The whole dough became coffee coloured after steaming. The soft and tender bun, the oozing soy-based thick gravy, and the meaty filling weaving seamlessly into a perfect culinary masterpiece. Chinese Cha Siu Bao Roasted Pork Buns ... - Chinese Recipes Once you got the hang of it the wrapping goes quite quickly. We used shortening of soy origin to produce a snowy white Pao. 3. Tho I loved to cook and bake but never done any steam buns. Add the remaining ingredients.- sugar, oyster sauce, light soy sauce, dark soy sauce five-spice powder, cornstarch and some water. However, there are some restaurants filled it with chicken meat, which is equally delicious. I strongly suggest you purchase a digital weighing machine with accuracy down to 1g, which I use it in the kitchen in my cafe and works very well. KP Kwan, how long does the bao last in room temperature before getting spoiled? Chicken is especially popular among the Dim Sum restaurants in Malaysia in which they want to cater to the Muslims who do not eat pork. Divide the dough into 50g portions. Is it fully cook? Flatten the dough with a rolling pin to form a circle of 8-10 cm in diameter. Regards, Red Star GlutenFree Active Dry Yeast, 0.75 oz, 3 ct, 3 pk, Calumet Double Acting Baking Powder (7 oz Can). The flour will ferment longer which results in a better flavor. Thank you so much for sharing this wonderful recipe. Hi Moi, It was good except I need to parctice more on the wrapping. I happen to come across this site after a long research about the substitution of highly bleached flour (Hong Kong Flour) because where I live there’s no Hong Kong Flour or Pao Flour. The bao just turn out right for the very first time. Mix well and cover for an hour. Top tips: The key ingredient in this recipe is the Hong Kong Flour. 3) After the putting in the ingredients and shaped into a bun, why does your step doesn’t include resting the bao for a while before steaming? Some Dim Sum store re-steam the pao before serving the customers. Today, this Chinese steamed bun is still taking the center stage of all dim sum spread in every Chinese restaurant. Add the ingredients under the title ‘Other ingredients of the dough’ into the starter mixture and knead for 8 to 10 minutes. Bleaching will not only whiten the flour to make it more appealing, but it also breaks down the gluten level further and makes the flour softer. Both baking powder (sodium bicarbonate) and yeast are used to achieve a bouncy and soft texture. The buns are cooked in less than ten minutes due to the intense heat generated by the steam in the enclosed steamer. See how the sauce clings to the pork after cooking down. Haha! I have read some people who said that the yellow spots cause the undissolved baking powder. Your explanation of how to make is so detailed I don’t know how I could go wrong. Once again thank you for sharing your recipe and all the tips. I want to focus on Chinese, Malay, Indonesian, Thai and Vietnamese food that I am best with, but not sure what the readers […]. As an Amazon Associate, I earn from qualifying purchases. In your instructions, you mention about the 200g of flour for the starter dough. Hi Tom, Hi Yuuki, There are many reasons to end up with a less pliable dough. It literally translates to “touch the heart,” which means “take what your heart picks.” The culinary art of preparing dim sum has been long-held by the Cantonese in Southern China. You can leave the bun at room temperature for twenty minutes before steaming. In fact, when many Americans think about Chinese food, they are thinking of Cantonese cuisine. Very happy to know that you make the Char Siu Bao successfully. 4. Yeast alone may not be sufficient to do the trick. Meanwhile, try to use the above guidelines. Add sliced shallots and crushed garlic. Thank you, KP! I can’t seem to find pau flour or hong kong flour near me or online to buy. Now I’m attempting to make the Pao but just the dough . I have seen different types of flour to make pao suggested by chefs, and I would like to elaborate a little on this subject. WIll there be a difference if I use Instant yeast?Thanks. If you do not mind the color is a little yellowish, use butter that does not contain a trans fatty acid. Your recipes are wonderful and very educating. How to avoid it? Ive tried a couple of your recipes. I love me a sweet and savory treat and these buns, softly sweet and fluffy on the outside, richly sweet and savory porky lusciousness on the inside, satisfies that itch to perfection! I skipped the tedious steps of making Char Siu sauce by using ready-made sauce instead but it produced the same drool-worthy BBQ pork that one hardly resist! Hi Leslie, Just have to get the flour from the Asian Grocery. If you use vegetable or animal oil, the Pao will be slightly yellowish. Place the Char Siu Pao in a steamer, leave about 2-3 cm gap in between each Char Siu Pao. Line steaming basket with parchment paper. Hi Kimberly, Thanks for sharing your experience. Fresh yeast will rapidly raise the volume when it is heated up in the steamer (Same goes to making bread in the oven. 2) When I start rolling the individual dough, there is a bit of tension as it tends to pull back even after resting for like 15mins, do i need to wait till it double in size again and relax before rolling them? 洋蔥豬扒 Hong Kong Style Onion Pork Chops 羅宋湯 Hong Kong Style Borscht 牛油餐包 Butter Buns 白饅頭 Chinese Bread Buns/Mantou 更多相關類型: 麵包 食譜(22) 相關食材: … Steam over high heat for 15 … If the dough does not come together, add in extra water, 1 tbsp at a time. KP Kwan. Hi Liz, Take one piece, roll into an even log, cut into 3 pieces (so 12 pieces … I used butter instead of shortening the second time because I don’t want to use shortening anymore in my cooking. You can add more dry yeast even if you use Pao flour just in case the yeast is inactive. I have always wanted to make a soft and white char siu pao. Please read my privacy policy for more info. It turns out really well. Therefore the dots cannot be caused by the undissolved baking powder. Some people may think that the use of yeast and baking powder concurrently is not necessary, but if you only use yeast alone and treat I like making bread, the texture is not fluffy enough. Nowadays, you can also find barbecue in many lunch menus in Chinese restaurants all over the world. Personally I have not had any much success with this method. … Thanks. I do not use lye water in this recipe. This childhood memory is sweet and nostalgic. You can also make it by yourself. First of all, do you think it’s too overcooked which causes the pao doesn’t have the smoothness and silky texture? Is that to be combined for a total of 600g of flour in the mixture? The first and second time I made them, the yellow dots did not come out, but after all the buns came out with those dots, I removed the baking soda which is my replacement for ammonium bicarbonate, but the dots still show. My 3rd attempt with this recipe was using Whitelily (and some corn starch), not bao flour. Place it on a 1.5 inches (4cm) square baking paper, sealed side up. This will encourage gluten development and produce a more extensible (easier to stretch) dough. 1. Cover the dough with a piece of damp cloth and let it proves for 30 minutes, or until the size has doubled. Dim sum is a delightfully Chinese delicacy usually served with tea. 1/4 teaspoon ammonium bicarbonate, optional, Egg Tarts With Chinese Puff Pastry - Taste Of Asian Food, How to make the best Har Gow (蝦餃) - Shrimp dumpling recipe, Chinese roast chicken recipe- how to make the skin super crispy. Thank you for trying the recipe. Sprinkle working surface lightly with flour and cut the dough into 24 equal sized pieces. yireservation.com/recipes/hong-kong-pineapple-apple-bun-recipe Hong shao or red-braising or red-cooking, is methods of cooking meats or vegetables with soy sauce, sugar and sometimes other spices. Coarse sugar is too rough and will not produce a smooth texture as desired. On my wat to Aisian market to get pao/hong king flour. Secondly, is there a substitution for highly bleached flour such as HK Flour or Red Lotus Flour (Thailand Brand)? Anyway, everyone who tried had only good reviews for the dough. Picture an oversized bone-in Macau pork chop, marinated to perfection in a combination of five-spice powder, garlic, sugar, salt, soy, white, and black pepper. That is why I have converted all the measurements to weight, which is the most accurate method. A note about the flour and the color that it brings to the dough. Thanks, If you want to keep it longer, wrap or keep in a closed container and keep refrigerated. 2. However, we have tried to make Pao with and without vinegar, and the color of the Pao is identical.The answer to the snowy white Char Siu Bao lies in the color of the flour and oil that you use. The dough came out really soft and fluffy!! KP Kwan. The dough should be quite easy to handle and not sticky even with a bit more water. We term the rapid increase of volume in the oven as oven spring- bounce up like a spring.) Today I am going to make the red bean steam buns. Add the baking powder, flour into the starter mixture and knead for 8 minutes. So if you like pork, go ahead and hope you enjoy it. 40g sliced galangal. Please, Hi Eri, Delectable and exotic, a meal of dim sum can truly be one of the best you’ve ever had. The time required is not that crucial which means it can be anything between half to one hour, or even longer. 1) As i didnt have shortening so i replaced with butter based on 1 to 1 ratio. You might have prevented it by leaving it a while before removing it from the steamer. Now i can make them when ever i miss Malaysian food. This recipe is great! Small pieces of pork have a better mouthfeel and are preferred to minced pork. First dice roast pork to pieces the size of a thumbnail. Make sure the water is boiled rapidly. Very reliable recipes. Fluffy and just like fresh ones. However, this is a rough calculation, and it depends on the density of the ingredients. Kim. can you tell me how you mix the ingredients of dough starter with the other ingredients of the dough. Overproofing: It may weaken the gluten development, which may cause wrinkly. Cut dough into 4 pieces. 1. A sudden change of temperature. The problem of deflating buns is one that I have not encountered so far. Not using the bleached flour that is white. KP Kwan. I have knead them for 10 minutes and still yellow spots on the dough after steaming. If you want to use a healthier alternative, use unbleached flour and vegetable oil instead of bleached flour and shortening, The flavor will not be affected. Good luck and do let me know. Thanks for informing me as I left out this step in the recipe. Repeat until the top is completely pleated and closed in. Whilst the barbecue meat bun is the signature of the savory dim sum, the most lovable dessert will be none other than the Hong […], […] the common food we eat daily, Japanese and Korean food is the close second. I hope it will turn out well in your next attempt. I have not tried to use granulated sugar so far. I tried a lot of techniques like dissolving with water first, putting it together with the dry ingredients or just pour it onto the dough mixture. I have changed the instruction below to make it clearer. The professional finishing of Char Siu Bao should be burst ( 开花 ) into three or four parts on the surface, much like the crevices on top of a hot cross bun. You will notice that the texture of Bao is much fluffy than any bread or buns. I understand that it is difficult to get outside Asia. Makes 10 Buns Ingredients Water Roux Dough. I tried to convert it but it doesn’t to seem right. i did leave for a few second after I off the heat. 1. The goal of resting is to relax the gluten of the dough and give a bit of time for the yeast to activate. I have therefore figured out my own way to wrap the darn things. This will be my go to recipe for making Pau now!! First of all I cant get Hongkong Flour. Sprinkle the dry yeast in warm water. Knead for 5 mins until smooth and elastic. Heat the oil and pan fry the pork chop until done. Love it. You may want to make a large batch of Char Siu Bao but and keep part of it. Thankfully there is an Asian grocery store by me, so I was able to find the bao flour, I also bought the aluminum carbonate.

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