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.
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RECIPE | Baked Barbecue Chicken Buns (Siew Pau) 烧包
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Easy Chinese BBQ Pork Steamed Buns (Bao)
Making homemade baozi is actually quite easy and simple, it just takes a little time to let your yeast dough to rise, and you're ready to roll. Pleat, fill, steam, and enjoy!
Recipe:
Bamboo Steamers for Bao (these are super useful):
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The Most AMAZING and EASY Burger Buns
#burgerbunrecipe #burgerbuns
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How to Make Super Soft and Moist Chinese Bakery Buns / Char Siu Bao / Chinese Pork Buns 叉烧餐包仔
Get the full recipe:
Cold Rise Bread Recipes | Super Soft and Moist Chinese Bakery Buns (手搓低溫軟包法) ★ Home made Milk Bread (Very soft and easy)
How To Make Char Siu ★ 蜜汁叉燒 ★ Chinese Barbecued Roasted Pork Belly l Josephine's Recipes 119
How To Make Char Siu Sauce ★ 自製叉燒酱汁 ★ Chinese Barbecued Sauce l Josephine's Recipes 119
Happy Baking, Happy Eating!
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Steamed BBQ Pork Buns (Char Siu Bao) Easy Dim Sum Recipe! CiCi Li - Asian Home Cooking Recipes
Traditionally, Steamed BBQ Pork Buns (Char Siu Bao) need several days to prepare. We’ll make it in just a few hours. No mother dough or ammonium bicarbonate is required in this recipe. Stay tuned to find out more!
Steamed BBQ Pork Buns (Char Siu Bao) Recipe:
Char Siu Recipe:
叉燒包,中文影片:
Serves: 8 pieces
Prep time: 1 hour and 10 minutes
Rest time: 1 hour and 10 minutes
Cook time: 15 minutes
For the dough:
2 cups cake flour (260 g), and 2 tablespoons for dusting
3 tablespoons powdered sugar
1 tablespoon instant (rapid rise) yeast
2 teaspoons aluminum-free baking powder
1/4 teaspoon lye water
1/2 teaspoon white vinegar
2 tablespoons extra light olive oil
½ cup (118 g) lukewarm water (around 100 °F or 38°C) (water level slightly more or less depends on the humidity level)
For the filling:
1 tablespoon extra light olive oil
½ onion, finely chopped
1 tablespoon fermented red bean curd sauce
1 tablespoon soy sauce
1 tablespoon oyster sauce
1/2 tablespoon dark soy sauce
2 tablespoons honey
1/2 cup chicken stock
1 1/2 tablespoons cornstarch
4 tablespoons water
1 ½ cups diced Chinese BBQ Pork (Char Siu)
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How to Make Quick Char Siu Bao (BBQ Pork Filled Buns)! 叉燒包
Hey Guys today we are making one of the Four Heavenly Kings of Dim Sum in China “Char Siu Bao”.
Juicy and sweet BBQ pork is wrapped in soft and pillowy Chinese steamed buns.
Unlike the other common recipe that needs 2-3 days, this recipe only takes less than 24 hours to make it.
It does take a little time and effort, but I promise it will be well worth it!
I hope that you will enjoy the recipe.
CHAR SIU BAO
Yield: 6 pieces
Active time: 4 hours
Total time: 19-20 hours
MOTHER DOUGH
25 g Unbleached Cake Flour
1/6 tsp Instant Yeast
20 g Water
BARBERQUE PORK
250-300 g Pork Belly
2 tbs Vegetable Oil
2 tbs Ginger (Minced)
4 tbs Green Onion (Chopped)
300 ml Water
2 tbs Rice Wine
1½ tbs Light Soy Sauce
1 tsp Dark Soy Sauce
5 Star Anise
1 Cinnamon Stick
2 Cardamom Pods
6 Whole Cloves
2 Liqorice Root
1 Luo Han Guo (Monk Fruit)
1/4 tsp Ginger Powder
25 g Rock Sugar
1/2 tbs Liquid from Red Bean Curd
1½ tbs Red Miso Paste
1/2 tsp Red Yeast Rice Powder
or Paprika Powder
1½ tbs Honey
*Additional Light Soy Sauce for Marinate
BASTING SAUCE
Equal part honey and marinade sauce
STARTER DOUGH
24 g Mother Dough
72 g Unbleached Cake Flour
42 g Water
SLURRY SAUCE (FOR THE FILLING)
2 tbs Vegetable Oil
1/4 Onion (Chopped)
2 Scallion (Chopped)
40 ml Water
1/2 tbs Light Soy Sauce
1/2 tsp Dark Soy Sauce
1/4 tsp Red Miso Paste
3/4 tbs Sweet Soy Sauce
1 ½ tbs Caster Sugar
1/8 tsp Salt
1 tsp Sesame Oil
1/2 tbs Corn Starch
1/2 tbs Unbleached Cake Flour
1/2 tbs Potato Starch
30 ml Water
FINAL DOUGH
All Starter Dough (138 g)
50 g Caster Sugar
10 g Water
1/5 tsp Ammonium Bicarbonate
1/5 tsp Baking Soda
80 g Unbleached Cake Flour
1/2 tsp Cream of Tartar
1⅔ tsp Double Acting Baking Powder
6 g Shortening
FULL RECIPE:
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Chapters
00:00 Intro
01:53 Mother Dough
02:25 Marinated Sauce
04:23 Marinate the pork
05:20 Starter Dough
05:55 Roast the pork
07:00 Slurry Sauce
08:05 Prepare the filling
09:03 Final Dough
10:56 Wrapping the Bao