Take a ball of dough and flatten it with either a rolling pan or with your hands to a diameter of about 10 cm or 4 inches on a NON floured surface.2 tbsp of Korean Hot Pepper Paste (Gochuchang).200 gm of Ground Pork Belly (You can use any turkey, beef or chicken too) (1/2 pound).7 gm of Baking Powder (1 generous teaspoon).7 gm of Instant Yeast (1 generous teaspoon).250 gm of All-purpose flour (2 cups/0.55 lb).How to Make: Simple Char Siu Pork Buns (Cheating Version :P) (Nikuman (肉まん)/ Char Siu Bao (叉燒包)/ Jjinppang mandu 찐빵 만두 ) I started making these baos (buns) since I was a little kid, and I've been experimenting with the ratio, the flours, and all sorts of things. It is fluffy and very white. I am glad to share with a very special dough recipe with you today, so please enjoy this delicious bun! The dough has been a very long adventure for me. No one will ever tell that you didn't use it! You will save many hours and a heck of a lot of energy making it this way. But this recipe, I use ground pork belly, which will be very similar. The cooking process is very long, smelly and tiring if you choose to make it. Char siur is Barb-qued pork butt or shoulder that has been marinated with many different sauces overnight, and char-grilled. It tastes just like Char siur bao, but you don't have to make or buy the Char siur. I have made them with different fillings, but this is by far my favourite. Today, I will show you how to make my ''cheating'' version of it that has been handed down from my grandparents. It is also very common in Japan, Korea, Hawaii and Southeast Asia as snacks, however, as expected, the fillings do vary drastically. It is sold very commonly in bakeries, dim sum/yum cha restaurants, supermarkets, almost anywhere. Bar-bq pork buns (Char Siu bao) is one of the most common Chinese food available.
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