I have to admit that making char siew bao (chinese bbq pork steamed bun) completely from scratch can take some time. Especially if you're a first timer. But like many things, the first time is the hardest, and it gets easier and quicker the more you do it. Because I enjoy the process, it does not feel like work to me. I always turn on music when I cook, it relaxes me and somehow I think adds a special touch to the food. And the end result is worth every minute I spend. Or do this with a partner or friend, and it will double the joy and fun. Enjoy the journey, not just the destination, right?
The good news is there are some shortcuts we can take: for example buying char siew from the store, instead of making it from scratch. Or follow this tip from my friend to use ham (yes the ham we put in our sandwich) as a replacement for char siew. I tried doing that and it turned out to be good too, with a slightly different taste. If using ham, buy the thicker cut and adjust seasonings as ham is saltier than char siew.
If you're gung-ho like me and keen to create everything from ground zero, here are my recommendations...to ease the work a bit, split the process of making char siew (meat) and bao (buns) into 2 days. On Day 1, make a larger batch of char siew, enjoy some for dinner then save the rest for making the buns the next day.
Regardless of whether you are using home-made or store-bought char siew, or supermarket ham, they need to be cooked with onions and seasonings before being used as filling.
This bao dough recipe is very similar to my previous pork and vegetable bao. It is very well-liked by my family and friends so I make it very often. It involves creating a simple starter the night before, which adds one small step, but makes a great difference by giving the bao a wonderful flavor and aroma from the longer fermentation. Low protein (i.e. cake or pau) flour and baking powder are used here, which results in a soft, tender and fluffy texture, and kneading time is short and easy.
Too busy or stressed?.....it can be therapeutic to make this on a relaxing weekend......
RECIPE FOR CHAR SIEW BAO (STEAMED BUN)
Makes 10 baos
__________________________________________
Ingredients
Day 1
(A) Starter
1/2 cup (65g) cake flour (or low protein flour like pau/HK flour)
1/4 cup (60g) water
1/2 tsp instant yeast (or active dry yeast)
Day 2
(B) Dough
1/4 cup + 3 tbsp (105g) water
1/3 cup (66g) sugar
1½ tbsp (20g) butter, softened
2 cups (260g) cake flour (or pau/HK flour)
2 tsp baking powder
(C) Char Siew Filling
0.5 lb (220g) char siew (diced) - homemade or store-bought *
1 tbsp vegetable oil
1 small onion (chopped)
1 tbsp oyster sauce
1 tbsp soy sauce *
1 tsp sugar *
1 tsp sesame oil
1 tbsp cornstarch + 1/2 cup water
* If using supermarket ham instead of char siew, use 1/2 tbsp soy sauce and 2 tsp sugar.
Day 1 - (A) Starter
1) The evening/night before making bao, mix the starter ingredients (A) in a bowl, cover with plastic wrap and leave overnight for 10-12 hours at room temperature till the mixture becomes bubbly.
(if using active dry yeast, dissolve yeast in water before adding to flour).
Note: If you live in hot climate, the time required may be shorter. The starter should be bubbly and smell mildly yeasty/sour when ready.
Day 2
On 2nd day, prepare char siew filling before making the dough.
(C) Char Siew Filling
2) Heat up 1 tbsp oil in pan over medium heat and saute onions till translucent. Add char siew, oyster sauce, soy sauce, sugar and sesame oil. Fry for about 2 minutes, and add cornstarch pre-mixed with water. Cook till the sauce thickens. Remove from heat, set aside and allow filling to cool down.
(B) Dough
3) In a large mixing bowl, add the overnight starter, sugar, water, butter and mix well. Then add flour and baking powder. Mix well and knead by hand for 5-10 minutes till smooth and soft.
(This is where you need to 'feel' your dough - The climate (dry/cold versus humid/hot), different measurement methods and flour brands will affect the flour to water ratio. The dough should feel very soft and supple, like a baby's bottom. If too moist the shape does not hold or dough will break when wrapping; if too dry the bao will not taste as good. Add a little flour if too wet and a little water if too dry - 1 tsp at a time.)
4) Leave to rest for 5 minutes.
5) Knead the dough slightly before dividing into 10 portions. Roll each portion into a ball before flattening into a 4 inch (10 cm) circle with a rolling pin (roll edges thinner than center). Place a heap of filling on each circle. Pleat the buns (see this video on how to pleat them) and place each bun on a small piece of parchment paper.
6) Allow to rest for 5 minutes.
7) Over high heat, bring water to a boil in a steamer. Once water boils, add the buns and steam for 12 minutes. Turn off heat and let rest for 2 minutes before removing from steamer. Serve hot. Buns can be kept in fridge up to a few days, or freezer for 2 months and re-steamed/microwaved before eating.
(Tip: I turn the heat down to low when I am placing the buns in steamer, so it is not too hot for my hands, and turn heat back to high when ready to steam them.)
No comments:
Post a Comment