How To make Barbecue Buns
5 3/4 cups unsifted flour (5 3/4 to 6 3/4 cups)
1/3 cup instant nonfat dry milk solids
1/4 cup sugar
1 tablespoon salt
2 packages Fleischmann's Active Dry Yeast
1/3 cup Fleischmann's Margarine -- softened
2 cups very warm tap water (120-130 degrees F.)
In a large bowl, thoroughly mix 2 cups flour, dry milk solids, sugar, salt and undissolved Fleischmann's Active Dry Yeast. Add Fleischmann's Margarine. Gradually add tap water to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 3/4 cup flour. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make a stiff dough. Turn out onto lightly floured board; knead until smooth and elastic, about 8 to 10 minutes. Place in a greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about 45 minutes. Punch dough down; let rise again until less than doubled about 20 minutes.
Divide dough in half; cut each half into 10 equal pieces. Form each piece into a smooth round ball. Place on greased baking sheets about 2 inches apart; press to flatten. Cover; let rise in warm place, free from draft, until doubled in bulk about 1 hour.
Bake at 375 degrees F. for 15 - 20 minutes, or until done. Remove from baking sheets and cool on wire racks.
CHIVE BARBECUE BUNS Prepare as recipe directs but add 1/4 cup chopped chives to dry ingredients. Brush while warm with melted Fleischmann's Margarine.
BACON BARBECUE BUNS Prepare as recipes directs but substitute 1/4 cup bacon fat for 1/3 cup Fleischmann's margarine and add 1/2 pound bacon, crisply fried and crumbled, after the second beating. Brush while warm with melted Fleischmann's Margarine.
SESAME SEED BARBECUE BUNS Prepare as recipe directs but add 1/4 cup toasted sesame seed to dry ingredients. Before baking, brush buns with combined beaten egg white and 2 tablespoons water and sprinkle with additional sesame seed.
DILL BARBECUE BUNS Prepare as recipe directs but add 2 tablespoons dill seed to dry ingredients. Brush while warm with melted Fleischmann's Margarine.
CELERY SEED BARBECUE BUNS Prepare as recipe directs but add 2 1/2 teaspoons celery seed to dry ingredients. Brush while warm with melted Fleischmann's Margarine.
How To make Barbecue Buns's Videos
Juicy BBQ Chicken Steamed Buns Recipe
Forget the takeaways - you can't beat these juicy BBQ chicken steamed buns...
Ingredients:
2 tbsp cooking oil
500 gm chicken (bone in thighs and breast)
Salt (a pinch)
½ cup onion (chopped)
1 tbsp garlic (chopped)
1 tbsp butter
2 tbsp brown sugar
¾ cup ketchup
½ tsp smoked paprika (you may also use red chilli powder)
½ tsp pepper
½ tsp salt
¼ cup apple cider vinegar
2 tbsp lemon juice
½ water
¾ cup warm water
1 tsp active dry yeast
1 tsp sugar
2 cups maida/AP flour
½ tsp salt
¼ tsp baking powder
Instructions:
1. Drizzle cooking oil into a pan, put in the chicken and add a pinch of salt.
2. Fry the chicken pieces for 4 minutes on each side (after 4 mins take the chicken pieces out and place onto another plate/bowl).
3. In the pan, add onions and garlic - saute until soft.
4. Whilst mixing, add in butter, brown sugar and ketchup.
5. Add smoked paprika, pepper, salt and pour in apple cider vinegar and lemon juice - stir everything together well.
6. After this, place the chicken pieces into the pan, stir and add water.
7. Use a spoon to place the gravy on top of the chicken, then place the lid of the pan on and cook for 35 minutes on low heat.
8. Whilst the chicken is cooking, in a separate bowl add warm water, active dry yeast and sugar - wait for 5 minutes and stir well.
9. Pour maida into the bowl, then add salt and baking powder - use your hands to knead a soft dough.
10. After this, slightly rub oil onto the dough and let it rest for 1 hour.
11. After the chicken has cooked, take it out of the pan and place onto a plate, then remove the skin and bones.
12. Place the chicken back into the pan and sprinkle salt for taste.
13. After the dough has rested for an hour, take it out of the bowl, knead it and use a rolling pin to flatten it down.
14. Roll up the dough from bottom to top, then cut into small 4-5cm pieces.
15. On each dough piece, sprinkle flour and flatten the dough down using a rolling pin.
16. Then, fill with chicken stuffing and bring the edges together, pinching with fingers, and then smoothen the dough ball.
17. Arrange the buns on a steaming tray and sprinkle sesame seeds - close the lid and steam for 10 minutes.
18. Ready to enjoy!
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Char Siu Bao Recipe | Barbecue Pork Buns ( 叉烧包 )
Homemade Char Siu bao dough recipe or barbecue pork bao recipe, char Siu filling recipe, Cha Siu Bao wrapping, and steaming. Char Siu Bao ( 叉烧包 ) is a Cantonese barbequed char Siu flavor pork bun made in a steamer. The buns can be stored in the freezer and when your hungry, just take it out and steam it for 15min for a quick and filling breakfast. it will feel like have yum cha at a Dim sum restaurant. Enjoy!
Dough Recipe made in a Kenwood brand dough mixer ( 00:00-7:30 )
- Cake Flour 500g
- Warm water 300ml
- Instant yeast 10gr
- Baking Powder 15gr
- Castor sugar 20gr
- salt 5gr / 1 tsp
- Olive oil 1 tbsp
Char Siu Filling using Pork belly ( 7:30-25:04 )
- Pork belly without skin
- 3 diced onion
- salt, crushed garlic, sugar, white and black pepper
- Char Siu sauce / Hoisin Sauce
- Chinese rice wine / Sesame oil
- Soy sauce / Mushroom dark soy sauce / Oyster sauce
- Cornstarch
- Spring onion
Separating the Dough ( 25:08-30:40 )
Wrapping Char Siu Bao ( Cut A4 paper in small squares to place bao ) ( 30:41-34:10 )
Steaming the Char Siu Bao ( add 1 tbsp white vinegar in water to make Bao whiter) ( 34:11-38:05 )
The Final product ( 37:54-39:15 )
If you do make this Char Siu Bao please leave a comment on this video on how it went, please also like and share it with your family and friends.
Thank you, Enjoy!
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Char Siu Bao (Steamed BBQ Pork Buns ) -The Easiest Way Anyone Can Make
Char Siu Bao (Steamed BBQ Pork Buns) recipe:
Serves: 15 buns
Ingredients:
Dough:
1 package (397 g) of flour
245 ml cold milk
60g powder sugar OR sugar
10g shortening/ oil / lard
Filling:
Sauce: (Prepare before 1 day )
1/2 tablespoon oil
3 slice ginger
1 stalk of the green onion
12g light soy sauce
11g oyster sauce
5g dark soy sauce
60g sugar
100ml water
3 drops of red food colour
10g Tapioca starch
5g Corn starch
2g Potato starch
20ml water
250g diced Chinese roast pork (you can buy it ready-made)
Steam over high heat for 12 minutes.
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3 TIPS Best Chinese BBQ Pork Buns (Char Siu Bao) | Dim Sum Thursdays | Wally Cooks Everything
This baked Char Siu Bao recipe is based on one of the best Chinese dim sum restaurants in NYC called Hop Shing. This is an easy hand mixed recipe that makes 8 delicious BBQ pork buns for yourself. Or to sell overpriced to your friends and family.
The insides of these char siu baos are so moist and tender. How'd I do it? If you follow my 3 tips to bake the best BBQ pork buns you will know my secrets and enjoy some really good Chinese dim sum restaurant baked goodies at home.
Timecode:
1:09 - 1️⃣ Make tangzhoung
2:35 - 2️⃣ Char siu bao filling recipe
2:58 - 3️⃣ FIRST BIG tip for delicious char siu baos
3:55 - 4️⃣ SECOND BIG tip for delicious char siu baos
8:07 - 5️⃣ Make char siu bao dough
13:55 - 6️⃣ How to check if your dough is kneaded enough
18:00 - 7️⃣ Rolling and filling
20:17 - 8️⃣ LAST BIG tip for making delicious char siu baos
22:05 - 9️⃣ Meet my harshest critic
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Steamed Barbecue Pork Buns (Char Siew Bao) - Traditional version 叉烧包- 传统版
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Yeast dough (面种）：
150g plain flour or pau flour （普通面粉或包粉）
1 tsp instant yeast （即溶干酵母）
1/2 tsp sugar （糖）
125ml Warm water （温水）
Ingredients （材料）：
40g (2 1/2 tbsp) caster sugar （细砂糖）
150g plain flour or Pau flour （普通面粉或包粉）
1 tsp baking powder （发粉）
3 tbsp water（水）
1 tbsp lard /shortening /corn oil / vegetable oil（1汤匙猪油/白油/玉米油）
Filling （馅料)：
350g Char siew, diced （叉烧，切小片）
3 tbsp toasted white sesame seeds （炒香白芝麻）
2 tbsp oil （油）
1 sprig spring onion , cut Into short lengths （1 棵葱，切段）
3 shallots, flatten （3粒小葱头，拍扁）
Seasoning （调味料）：
2 tbsp oyster sauce （蚝油）
1 tsp dark soy sauce （黑酱油）
1 tbsp light soy sauce （生抽）
3 tbsp sugar （糖）
1/4 tsp pepper （胡椒粉)
1 tbsp tapioca starch （木薯淀粉）
1 tbsp corn starch （玉米淀粉）
125ml water （水）
Char Siu Bao (Steamed Barbecue Pork Buns) | Malaysian Chinese Kitchen
Soft, white, fluffy, delectable Char Siu Bao (Steamed Barbecued Pork Buns) are a perennial favorite. They are the perfect snack any time of the day. FULL RECIPE ►
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“New Road” by Tim Beek is Licensed ( under CC Attribution 4.0 (