Cha Siu Bao
HARD MAKES 6 BUNS
• 4 oz (½ cup) roast pork (cha siu)
• 1 shallot (optional)
• 2 tsp oyster sauce
• 1 tsp dark soy sauce
• 2 tbsp sugar
• 50 ml water
• 1 tsp cooking oil
• 1 tbsp (8g) plain flour
• 1 cup (125g) plain flour
• 1 tsp (3g) instant yeast (activate yeast - mix ½ cup water with yeast)
• 1½ tsp (3g) baking powder
• 1 tsp vinegar
• 2 tbsp sugar
• ⅛ tsp salt
• 65g water
• 1 tsp white vinegar
• 1 tsp cooking oil
1 Dice roast pork.
2 Add 1 1⁄2 tsp cooking oil in a pan, stir fry shallot for a while until almost translucent and aromatic. Add roast pork, stir fry for a short while. Put it into a mixing bowl. Set aside.
3 Make cha siu sauce (steps 4-7)
4 Add 2 tsp oyster sauce, 1 tsp dark soy sauce, 2 tbsp sugar and 50 ml water in a bowl. Mix well. Set aside.
5 Add 1 tsp cooking oil in a pan, turn heat to low. Add 1 tbsp (8g) plain flour. Spread out the flour with oil into paste form. Pour in cha siu sauce, keep stirring immediately.
6 Pour the sauce into roast pork. Mix well.
7 Dish up. Divide into 6 portions. Put it in the fridge to let it cool.
1 Add 1 cup of plain flour to the yeast mixture. Knead into a dough. Put dough in a bowl, cover it with kitchen cling wrap or towel. Put aside to proof for 1 hour.
2 After 1 hour, add 2 tbsp sugar to dough, knead until sugar melts. Add ½ cup wheat flour, 1 ½ tsp baking powder, 1 tsp vinegar, mix it together to make dough. Add 1 tsp of oil to the dough. Knead until dough is smooth and knead to form a ball shape.
3 Place dough in a bowl, cover it with cling wrap. Let it proof in a warm place for 30 minutes.
4 Divide the dough into 6 portions. Knead into a bun with filling.
5 Steam on high heat for 20 minutes. Serve hot.