This is an (almost) exact duplicate of the following recipe:
http://thewoksoflife.com/2014/02/chinese-bbq-pork-buns-cha-siu-bao/
However, as you can see, the formatting sucks. Because my wife very much enjoys this recipe, I tend to make it a lot. Because I use this site a lot for this recipe, I get frustrated with the layout often. Therefore, I am transcribing the recipe.
There are three parts to this recipe, the bread, the pork, and the combined buns. The bread should be made first. It will take 10 min to prepare the dough, 10 min to knead the dough, and 1 hour for the dough to proof. After the dough has proofed for 40 min, the pork should be prepared. After combining the pork and bread, the buns will proof for yet another hour and bake for 25 min.
All in all, from start to dinner, this recipe takes 3 hours.
http://thewoksoflife.com/2014/02/chinese-bbq-pork-buns-cha-siu-bao/
However, as you can see, the formatting sucks. Because my wife very much enjoys this recipe, I tend to make it a lot. Because I use this site a lot for this recipe, I get frustrated with the layout often. Therefore, I am transcribing the recipe.
There are three parts to this recipe, the bread, the pork, and the combined buns. The bread should be made first. It will take 10 min to prepare the dough, 10 min to knead the dough, and 1 hour for the dough to proof. After the dough has proofed for 40 min, the pork should be prepared. After combining the pork and bread, the buns will proof for yet another hour and bake for 25 min.
All in all, from start to dinner, this recipe takes 3 hours.
The bread
Grab a beer, this part takes a while: Also, RT stands for room temperature
Ingredients:
2/3 cup heavy cream (RT)
1 1/8 cup milk (RT)
1 large egg (RT)
1/3 cup sugar
1/2 cup cake flour
3 1/2 cups all-purpose flour
1 packet dry yeast
1 1/2 tsp salt
Mix all of the ingredients listed above in a big bowl. Knead the dough for 5-10 min. Cover the dough with a damp towel and, if possible, place in a warm location such as the oven for an hour.
Ingredients:
2/3 cup heavy cream (RT)
1 1/8 cup milk (RT)
1 large egg (RT)
1/3 cup sugar
1/2 cup cake flour
3 1/2 cups all-purpose flour
1 packet dry yeast
1 1/2 tsp salt
Mix all of the ingredients listed above in a big bowl. Knead the dough for 5-10 min. Cover the dough with a damp towel and, if possible, place in a warm location such as the oven for an hour.
The pork
This should not be started until the dough has proofed for approximately 40 min.
Ingredients:
2 tbs oil
2 tbs sugar
2 1/2 tbs soy sauce
2 tbs oyster sauce
1 1/2 tbs sesame oil
3/4 cup chicken broth
3 tbs flour
2 cups chopped/pulled pork
Combine the oil, sugar, soy sauce, oyster sauce, and sesame oil in a pan over medium high heat. When the mixture begins to bubble, reduce the heat to medium and add the broth and flour. Allow the mixture to thicken for a couple minutes before adding the pork and removing from heat. Let the pork cool while the dough finishes proofing.
Ingredients:
2 tbs oil
2 tbs sugar
2 1/2 tbs soy sauce
2 tbs oyster sauce
1 1/2 tbs sesame oil
3/4 cup chicken broth
3 tbs flour
2 cups chopped/pulled pork
Combine the oil, sugar, soy sauce, oyster sauce, and sesame oil in a pan over medium high heat. When the mixture begins to bubble, reduce the heat to medium and add the broth and flour. Allow the mixture to thicken for a couple minutes before adding the pork and removing from heat. Let the pork cool while the dough finishes proofing.
The buns
After the dough has proofed and the pork has been prepared we get to the buns (and thighs).
Cover a baking sheet with aluminum foil or parchment paper since cleaning up the baking sheets can be a pain. Separate the dough into 16 balls and flatten them like a pancake. Place a dollop of pork on the pancake and crimp it closed. It is supposedly a similar technique to making Shanghai soup dumplings, whatever those are.
Once all buns have been made, let them sit for another hour. Contemplate your life choices and what brought you to make such a long and complex dinner over yet another beer.
After the hour is over and you have successfully convinced yourself that you will never make this recipe again, preheat the oven to 400 degrees F, prepare eggwash (whisked egg + 1 tbs milk) and brush over the buns. Sprinkle with sesame seeds and place in the oven. Decrease the oven temperature to 350 degrees F immediately and bake for about 25 min.
After putting the buns in the oven, you have time to prepare a side dish such as green beans or sugar peas, as well as a salad.
After pulling the buns from the oven allow them to sit for approximately 5 min before serving.
Cover a baking sheet with aluminum foil or parchment paper since cleaning up the baking sheets can be a pain. Separate the dough into 16 balls and flatten them like a pancake. Place a dollop of pork on the pancake and crimp it closed. It is supposedly a similar technique to making Shanghai soup dumplings, whatever those are.
Once all buns have been made, let them sit for another hour. Contemplate your life choices and what brought you to make such a long and complex dinner over yet another beer.
After the hour is over and you have successfully convinced yourself that you will never make this recipe again, preheat the oven to 400 degrees F, prepare eggwash (whisked egg + 1 tbs milk) and brush over the buns. Sprinkle with sesame seeds and place in the oven. Decrease the oven temperature to 350 degrees F immediately and bake for about 25 min.
After putting the buns in the oven, you have time to prepare a side dish such as green beans or sugar peas, as well as a salad.
After pulling the buns from the oven allow them to sit for approximately 5 min before serving.
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