• Lenar New Year - 03

    From Dave Drum@1:229/452 to All on Sat Jan 21 17:03:02 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Chinese Steamed Pork Buns (Char Siu Bao)
    Categories: Breads, Herbs, Pork, Vegetables
    Yield: 12 servings

    MMMMM---------------------------DOUGH--------------------------------
    1/2 ts Active dry yeast
    12 oz A-P flour
    4 oz Cornstarch
    1/4 c Sugar
    2 ts Baking powder
    3 tb Lard; well chilled
    3 sl (1/2") fresh ginger
    1 Lemongrass stalk; tied in a
    - knot

    MMMMM--------------------------FILLING-------------------------------
    1 tb Oil
    3 Scallions; trimmed, thin
    - sliced
    8 oz Boneless cooked pork; diced
    3 tb Soy sauce
    3 tb Oyster sauce
    1 tb Sugar
    2 ts Cornstarch

    MAKE THE DOUGH: In the bowl of a stand mixer fitted with
    a dough hook, combine the yeast and 1 cup lukewarm
    water. Set aside until small bubbles begin to form,
    about 10 minutes.

    Meanwhile, in a medium bowl, sift the flour, cornstarch,
    sugar, and baking powder. Add the flour mixture and lard
    to the yeast mixture and mix on low speed until a shaggy
    dough forms, about 6 minutes. Increase the speed to
    medium-low and mix until smooth and elastic (8-10
    minutes). (Dough will be quite firm and gummy.) Let rest
    at least 10 minutes.

    Cut a sheet of parchment paper into twelve 2-inch
    squares. Set aside.

    MAKE THE FILLING: In a small bowl, dissolve the
    cornstarch in 3 tablespoons of cold water. Set the
    slurry aside.

    In a 10" nonstick skillet over medium-high heat, heat
    the oil until it shimmers. Add the scallions and cook,
    stirring, for 1 minute. Add the pork, soy and oyster
    sauces, and sugar, and cook, stirring occasionally,
    until the sauces are combined and the pork is heated
    through, about 3 minutes. Stir in the prepared slurry
    and cook until the sauce thickens, about 1 minute.
    Remove from the heat and let cool completely.

    Divide the dough into 12 even pieces (about 2 ounces
    each), then round and smooth each piece slightly on one
    side. Place one ball on a clean workstation and drape
    the remaining balls with plastic wrap. Starting with the
    smooth, rounded side facing down, roll the dough gently
    with a rolling-pin into a 3-inch circle. Use the edge of
    your hand to pound the outer edge of the circle slightly
    thinner than its center. Place 2 generous tablespoons of
    filling into the center, then fold the edges around the
    filling to cover and form a sphere. Pinch the edges
    closed tightly and evenly, being careful to avoid
    getting any sauce on the seam. Transfer the bao to a
    square of parchment paper, seam side up, and cover with
    more plastic wrap. Repeat with the remaining buns,
    filling, and parchment squares. Let the buns rest for 1
    hour at room temperature before cooking (they will puff
    up a bit, but not double in size).

    When ready to steam, place 3 cups of water, ginger, and
    the lemongrass into a flat-bottomed wok or large,
    high-sided skillet. Place an 11" bamboo steamer into the
    wok (the water should not touch the bottom rack of the
    bamboo steamer) and bring the water to a rapid boil over
    high heat.

    Meanwhile, uncover half of the bao. Using kitchen
    shears, make 3 cuts in the knotted crown of the bao,
    each going out from the center (like a peace sign). Mist
    the buns lightly with a spray bottle of cold water, and
    transfer them to the steamer basket, leaving space
    between each. Quickly replace the lid and steam, adding
    more water to the wok as needed, until the buns are
    puffed up and no longer tacky, about 12 minutes.

    Remove to a platter or serving tray, and cover with a
    towel. Repeat with the remaining bao, adding more water
    to the wok as needed. Serve warm.

    By: Kat Craddock

    RECIPE FROM: https://www.saveur.com

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