Hello,
Does anyone have a recipe for Chinese steamed buns? I was wondering what
the secret is to making the fluffy white buns found in Chinese bakeries,
like the steamed buns stuffed with barbeque pork.
Thanks.

---- wrote:

> Hello,
> Does anyone have a recipe for Chinese steamed buns? I was wondering what
> the secret is to making the fluffy white buns found in Chinese bakeries,
> like the steamed buns stuffed with barbeque pork.
> Thanks.

from http://asiarecipe.com
Bao Buns (Basic Recipe)
24 Buns


Ingredients
1 package dried yeast or 1 cake fresh yeast
1 cup lukewarm water
4 1/2 cups flour
1/4 cup sugar
2 tablespoons Crisco or vegetable oil
1/2 cup boiling water
2 tablespoons sesame seed oil

Directions
Dissolve yeast in lukewarm water. Add 1 cup of flour. Mix thoroughly. Cover
with cloth. Let rise 1 hour, until bubbles appear.

Dissolve sugar and vegetable oil in 1/2 cup boiling water. Stir well. Cool
until lukewarm. Pour into yeast mixture. Add 3 1/2 cups flour.

Knead dough on lightly floured board until smooth. Put into extra large,
greased bowl in a warm place. Cover with damp cloth. Let rise until double in
bulk, about 2 hours.

Divide into 2 portions. Remove first portion and knead 2 minutes. Repeat with
second. Roll each into roll 12 inches long and 2 inches wide. Cut into 12
pieces (24 total).

Flatten each piece with palm of hand. Roll with rolling pin into 3 inch
circles.

Brush with sesame seed oil. Indent middle of circle with chopstick.

Fold circle in half so that it becomes a half moon. Crimp edges tightly with
fork.

Place each roll on separate square piece of foil on steamer tray. Cover tray
with towel. Let buns rise to double in bulk, about 30 minutes. Remove towel.

Steam, tightly covered, over briskly boiling water for 10 minutes. Serve with
Peking Duck, Crispy Duck, or with any filling you desire.

May be prepared in advance. May be frozen. Thaw out in plastic bag and
re-steam 10 minutes.

(*Note: This recipe is reprinted from "Madame Wong's Long-Life Chinese
Cookbook", courtesy of Sylvia Schulman).

Chinese Steamed Buns with Barbecued Pork Filling
(Char Siu Bao)
24 Buns

Ingredients
2 tablespoons oil
1 scallion, chopped fine
1 clove garlic, chopped fine
1/2 pound barbecued pork cut into small cubes
2 tablespoons light soy sauce
2 tablespoons oyster sauce
1 tablespoon sugar
1 tablespoon cornstarch, dissolved in 2 tablespoons water or chicken stock


Directions
Follow Basic Bun recipe through step 3.
Heat 2 tablespoons oil in wok. Stir fry scallion and garlic 30 seconds. Add
pork. Stir fry 1 minute. Add soy sauce, oyster sauce, and sugar.
Pour in dissolved cornstarch. Stir fry quickly until pork is glazed. Remove
to bowl and allow to cool.
On a floured board, knead dough 1 minute and roll into one long, sausage-like
roll 2 inches in diameter.
Slice the roll crosswise into 1 inch pieces.
Flatten each piece with the palm of your hand and roll with rolling pin into
3 inch rounds.
Place 2 tablespoons of filling in center of each round.
Gather dough up around the filling by pleating along the edges. Bring the
pleats up and twist securely and firmly.
Place each bun on 2 inch square of aluminum foil on steamer tray. Cover with
a towel. Let rise 1 hour, until dough springs back when touched with finger.
Remove towel.
Steam over briskly boiling water 10 minutes.
May be prepared in advance. May be frozen. Thaw out in plastic bag and
resteam 10 minutes.

(*Note: This recipe is reprinted from "Madame Wong's Long-Life Chinese
Cookbook", courtesy of Sylvia Schulman).

Has anyone ever posted this recipe for you? If so, can you post it?

Thanks!



On Fri, 16 Jan 2004 16:20:19 -0500, "----" >
wrote:

>Hello,
>Does anyone have a recipe for Chinese steamed buns? I was wondering what
>the secret is to making the fluffy white buns found in Chinese bakeries,
>like the steamed buns stuffed with barbeque pork.
>Thanks.
>