{"id":1569,"date":"2011-12-14T00:42:09","date_gmt":"2011-12-14T07:42:09","guid":{"rendered":"http:\/\/recipes.cuppylicious.net\/?p=1569"},"modified":"2011-12-13T01:42:54","modified_gmt":"2011-12-13T08:42:54","slug":"char-sui-bao-barbecue-pork-bun","status":"publish","type":"post","link":"https:\/\/recipes.cuppylicious.net\/?p=1569","title":{"rendered":"Char Sui Bao (Barbecue Pork Bun)"},"content":{"rendered":"
\"Char<\/a>

Char Sui Bao<\/p><\/div>\n

Our Daring Cooks\u2019 December 2011 hostess is Sara from Belly Rumbles!<\/a> Sara chose awesome Char Sui Bao as our challenge, where we made the buns, Char Sui, and filling from scratch \u2013 delicious!<\/p>\n

Requires Char Sui<\/a>.<\/p>\n

Total time: 3 hours + 24 hours for Char Sui<\/a>.<\/p>\n

Makes 20.<\/p>\n

Filling Ingredients<\/strong>
\n350 gm (12 oz) char sui (finely diced)
\n2 shallots (finely diced)
\n1 tablespoon dark soy sauce
\n2 tablespoons oyster sauce
\n1 teaspoon sesame oil
\n\u00bc cup (60 ml) chicken stock
\n1 teaspoon (3 gm) cornflour
\n\u00bd tablespoon vegetable oil<\/p>\n

Bun Ingredients<\/strong>
\n1 cup milk, scalded
\n\u00bc cup (60 gm\/2 oz) sugar
\n1 tablespoon oil
\n\u00bc teaspoon (2 gm) salt
\n2\u00bd teaspoons (8 gm\/1 satchel) of dried yeast
\n3 cups (420 gm\/15 oz) plain flour<\/p>\n

Filling Directions:
\n1. Heat the vegetable oil in a wok or pan. Saut\u00e9 the shallots for one or two minutes until soft.
\n2. Add diced char sui to the wok\/pan and stir.
\n3. Add oyster sauce, dark soy sauce and sesame oil to the pork mixture, stir fry for one minute.
\n4. Mix cornflour and stock together and then add to the pork mixture.
\n5. Stir well and keep cooking until the mixture thickens, 1 or 2 minutes.
\n6. Remove mixture from wok\/pan and place in a bowl to cool. Set aside until ready to use.<\/p>\n

\"Char<\/a>

Char Sui Bao<\/p><\/div>\n

Bun Directions:
\n1. Scald milk and then stir in sugar, oil and salt, leave to cool until it is lukewarm. Once it is the right temperature add yeast, leave until yeast is activated and it becomes frothy, about 10 – 15 minutes.
\n2. Sift flour in to a large bowl.
\n3. Add milk\/yeast mixture to the flour. Bring the flour mixture together with your hands.
\n4. Place dough on a lightly floured surface and knead for approximately 10 minutes. The dough should be smooth and slightly elastic.
\n5. Place in a lightly oiled bowl and cover with a damp cloth. Leave to rise until it is double in size. This will take from 1 – 2 hours depending on weather conditions.
\n6. Punch down dough and divide in to 20 equal portions.
\n7. Roll each dough portion in to a 7 \u2013 8cm (2\u00be – 3 \u00bc inches) round.
\n8. Place 1 tablespoon of filling in the centre of the round, gather the edges together at the top and place on a 8cm (3 inch) square of baking paper. Repeat until all dough has been used.
\n9. Cover and let rise for 20 minutes.
\n10. Place buns in bamboo steamer, leaving space between the buns.
\n11. Heat water in a wok until it is simmering and place steamers one on top of each other in the wok.
\n12. Place lid on top bamboo steamer and steam for approximately 12 minutes.<\/p>\n

I tried a variety of doughs for the steamed buns, and the listed recipe gave the best first night results. If overcooked, it didn’t hold up very well, though. So don’t overcook! These froze and steamed (plus five minutes) very well.<\/p><\/blockquote>\n","protected":false},"excerpt":{"rendered":"

Steamed (Chinese) barbecue pork buns commonly served as dim sum. […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[23,45,11,14,18,36,66,61],"tags":[62,27,75,28],"_links":{"self":[{"href":"https:\/\/recipes.cuppylicious.net\/index.php?rest_route=\/wp\/v2\/posts\/1569"}],"collection":[{"href":"https:\/\/recipes.cuppylicious.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes.cuppylicious.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes.cuppylicious.net\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes.cuppylicious.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1569"}],"version-history":[{"count":5,"href":"https:\/\/recipes.cuppylicious.net\/index.php?rest_route=\/wp\/v2\/posts\/1569\/revisions"}],"predecessor-version":[{"id":1579,"href":"https:\/\/recipes.cuppylicious.net\/index.php?rest_route=\/wp\/v2\/posts\/1569\/revisions\/1579"}],"wp:attachment":[{"href":"https:\/\/recipes.cuppylicious.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1569"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes.cuppylicious.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1569"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes.cuppylicious.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1569"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}