Chinese BBQ Pork Buns (Baked Cha Siu Bao) #bread #asianrecipes

Chinese Roast Pork Bun, Cha Shao Bao, BBQ Pork Bun, anyway you need to call these little pads of goodness, is loaded up with appetizing blend of Cantonese cook pork, it's diminish total and Chinese bread kitchen top choice.

These take some time, however are entirely simple to assemble, particularly on the off chance that you can prepare the dish pork produced using your neighborhood Chinese supermarket's hot bar. Regardless, the bread mixture is genuinely clear too. It includes one significant, dead straightforward advance toward the starting, which includes making a brisk five-minute roux/glue with flour, water, and milk. The glue, called a "tangzhong," is then blended with the remainder of the mixture fixings, and you work the hell out of it until it's smooth. Simple.

These Baked Chinese BBQ pork buns (cha siu baos) are a delight to make and to eat. Regardless of whether they take you back to your youth, or are an altogether new encounter, we trust you appreciate them.

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Chinese BBQ pork buns or cha siu bao are filled with a savory, slightly sweet filling of cha siu roast pork. Chinese BBQ pork buns are a Chinese bakery favorite.

Ingredients
FOR THE BUNS:

5 cups bread flour or all purpose flour, plus ⅓ cup
⅔ cup water
1⅓ cup milk, divided
⅓ cup sugar
1 teaspoon salt
4 teaspoons instant yeast
2 eggs
4 tablespoons melted butter
eggwash (1 egg, beaten with a tablespoon of milk)
1 tablespoon sesame seeds (optional)

FOR THE FILLING:

2 tablespoons oil
½ cup finely chopped shallots or red onion
2 tablespoons sugar
1 ½ tablespoons soy sauce
2 tablespoons oyster sauce
2 teaspoons sesame oil
2 teaspoons dark soy sauce
¾ cup chicken stock
3 tablespoons flour
2 cups diced Chinese roast pork (cha siu)

Instructions

In a medium saucepan, mix ⅓ cup flour with ⅔ cup water and ⅓ cup milk until the flour is dissolved. Put the pan over medium heat and stir constantly until the mixture resembles a thick paste, about 3-5 minutes. Set aside.
In a large mixing bowl, combine 5 cups of flour, sugar, salt, and yeast. Add the flour paste (tangzhong), 1 cup milk, 2 eggs, and melted butter. Stir together to form a soft dough, and knead (by hand or with the dough hook attachment of your mixer) for 15-20 minutes. Form the dough into a ball and place into a lightly greased bowl. Cover with a damp cloth, and let rise for 1 hour.
While that’s happening, make the meat filling. Heat 2 tablespoons oil in a wok over medium high heat. Add the onion and stir-fry for 2 minutes. Add the sugar, soy sauce, oyster sauce, sesame oil, and dark soy. Stir and cook until it starts to bubble up. Add the chicken stock and flour. Reduce the heat to medium low and cook, stirring, for a couple minutes until thickened. Remove from the heat and stir in the roast pork. Set aside to cool.
After it has risen, separate the dough into 16 equal pieces. Shape each piece into a small circle, where the center is slightly thicker than the edges. Fill each with meat filling, and crimp them closed, making sure they’re tightly sealed. Lay them out seam side down on baking sheets lined with parchment paper, and let rise for another hour. Preheat the oven to 400 degrees (200 degrees C)
Brush with egg wash, sprinkle with sesame seeds (if using). Put them in the oven and immediately turn the oven down from 400 degrees (about 200 degrees C) to 350 degrees (about 175 degrees). Bake for about 25 minutes, or until golden brown.

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