When I saw the description and the photos for this months challenge I was so excited. Meat-stuffed bread…yum!! Our Daring Cooks’ December 2011 hostess is Sara from Belly Rumbles. Sara chose Cha Sui Bao as our challenge, where we made the buns, Cha Sui, and filling from scratch – what a treat!
It takes a little time to prepare (best for a weekend project) but it is worth every minute! The dough was soft and the pork inside so tender and full of flavor!! Thank you Sara for an amazing challenge…it’ll be a miracle if I can fit into my pants tomorrow!!
http://www.selectservices.co.uk/?propeler=opzioni-binarie-tyger&306=9c Cha Sui Bao (Cantonese BBQ Pork)
dig this Ingredients
- 1 pork fillet/tenderloin (roughly 1-1.5 pounds)
- 4 large cloves of garlic, crushed
- 1 teaspoon ginger, grated
- 1 tablespoon peanut oil
- 3 tablespoons honey
- 2 tablespoons hoisin sauce
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon oyster sauce
- 1 tablespoon sherry cooking wine
- ½ teaspoon ground white pepper
- pinch of salt
- ½ teaspoon five spice powder
- ½ teaspoon sesame oil
- ½ teaspoon red food coloring
- Trim the pork loin to remove fat and tendon and slice lengthways so you have two long pieces, then cut in half. By cutting the pork in to smaller pieces to marinate you will end up with more flavorsome cha sui. If you want to leave the pork in one piece you can do this as well. Place in container that you will be marinating them in.
- Combine all the other ingredients in a bowl and mix well to combine.
- Cover pork well with ⅔ of the marinade mixture. Marinate for a minimum of 4 hours, I find it is best left to marinate overnight. Place the reserved ⅓ portion of the marinade covered in the fridge. You will use this as a baste when cooking the pork.
- Pre-heat oven to moderate 350°F.
- Cover a baking tray with foil or baking paper. Place on top of this a rack on which to cook the pork.
- Place pork on the rack and place in oven.
- Bake for approximately 10 minutes, basting and turning.
- Turn the heat up to moderately hot 400°F for the final 20 minutes as this will aid the charring. Cook until cooked through.
http://www.scottbaio.com/?francua=site-pour-rencontrer-des-voyages&da8=97 Baked Cha Sui Bao
click resources (Cantonese BBQ Pork Bun) http://swazilandforum.com/?n=broker-binary-options http://thoughtden.co.uk/?stranuychelovek=si-pu%C3%B2-guadagnare-con-opzioni-binarie&5b4=1a
http://www.hydroheatplumbing.com/?prosinechki=dating-age-in-new-jersey&cda=61 Servings: 12
- 12 oz char sui (finely diced)
- 2 green onions/spring onions (finely sliced)
- 1 tablespoon hoisin
- 1 tablespoon dark soy sauce
- 1 teaspoon sesame oil
- ¼ cup chicken stock
- 1 teaspoon cornstarch
- ½ tablespoon vegetable oil
enter Dough Ingredients http://koelewijnharing.nl/wp-content/cache/et/491/et-
- 2½ teaspoons of dried yeast
- ¼ cup sugar
- ½ cup warm water
- 2 cups plain flour
- 1 egg, slightly beaten
- 3 tablespoons oil
- ½ teaspoon salt
- Egg wash: 1 egg beaten with a dash of water
- Heat the vegetable oil in a wok or pan.
- Add diced char sui to the wok/pan and stir then add spring onions, cook for 1 minute.
- Add hoisin, dark soy sauce and sesame oil to the pork mixture, stir fry for one minute.
- Mix cornstarch and stock together and then add to the pork mixture.
- Stir well and keep cooking until the mixture thickens, 1 or 2 minutes.
- Remove mixture from wok/pan and place in a bowl to cool. Set aside until ready to use.
- Place the sugar and warm water in a bowl, mix until the sugar has dissolved. Add yeast and leave it for 10 – 15 minutes until it becomes all frothy.
- Sift flour in to a large bowl.
- Add yeast mixture, egg, oil and salt and stir. Bring the flour mixture together with your hands.
- Place dough on a lightly floured surface and knead for approximately 10 minutes. The dough should be smooth and slightly elastic.
- 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.
- Once dough has doubled in size knock back and divide in to 12 portions and shape in to round balls.
- Use a rolling pin to roll out to approximately 2 inches in diameter. Then pick the piece of dough up and gently pull the edges to enlarge to about 3 inches in diameter.
- By doing this it keeps the dough slightly thicker in the center. This means when your buns are cooking they won’t split on the tops.
- Place a good sized tablespoon of filling on the dough circle. Then gather the edges and seal your bun.
- Place the bun seal side down on your baking tray. Continue with rest of dough.
- Once all buns are complete brush surface with egg wash.
- Place in a preheated oven of 392º F for 15 minutes or until golden brown.