Cha Siew Pao Dough Recipes

CHAR SIEW PAU

Steps:

• Mix all the ingredients into a dough and leave at room temperature for 24 hours, covered with a piece of cloth.
• It should become foamy and smell tangy and yeasty.
• If the starter dough is not going to be used within the next 24 hours, it will keep in the refrigerator for up to 2 months.
• To use, remove from the refrigerator 5 hours ahead.
• Make a well in the middle of the Hong Kong flour and add in the starter dough.
• Pour in some water and mix in a circular motion, adding water bit by bit.
• Knead until smooth.
• Place the dough in a well-oiled bowl; turn dough so that the oiled surface is facing upwards.
• Wrap bowl with cling film and keep in a cool place for 10 hours.
• Place the dough and sugar in a mixing bowl.
• Using the dough hook, mix on low speed for 1 minute, or until sugar is dissolved and the dough is smooth.
• Tip in half the Hong Kong flour and half the baking powder. Mix well.
• Add shortening and ammonia.
• Mix for 10 seconds and add the remaining flour and baking powder.
• Add water and mix until smooth.
• Set aside, covered.
• Allow to rest for 1 hour before use.
• Heat the oil in a wok and add the shallots, onion, ginger and spring onions.
• Fry for about 3 minutes until fragrant and golden.
• Turn off the heat and strain the oil.
• Return the oil to the wok.
• Over medium heat, stir-fry with the peanut butter and fermented soy bean paste.
• Add the combined sugar, oyster sauce, dark soy sauce and water.
• Bring to a boil and simmer for 3 minutes.
• Turn up the heat and pour in the tapioca, chestnut and corn flours followed by the water.
• Keep stirring continuously, as the mixture will thicken very fast.
• Stir for about 2 minutes until smooth.
• Transfer to a bowl and seal top with a layer of oil.
• Leave to cool overnight.
• Mix all ingredients together.
• Roll out the dough to resemble a sausage.
• Cut into nuggets of 20-30g each.
• Flatten lightly with your palm.
• Hold the flattened dough with your thumb and index finger and roll out the dough with a dim sum rolling pin until it forms a circle about 5cm in diameter.
• Scoop 1 heaped tablespoon (about 30g) of the filling onto the middle of a dough circle and pinch the edges together.
• Place the pau on a small square piece of parch.
• Leave to rise for 15 minutes.
• Steam pau over rapidly boiling water for 12 to 15 minutes.

CHAR SIU BAO (STEAMED PORK BUNS)

Steps:

• Heat oil in pan, sauté onion for 1 to 2 minutes. Add in char siu, soy sauce, oyster sauce, sugar, sesame oil and red food color, if using. Stir fry for 1-2 minutes and add salt to taste.
• Mix corn starch and water together, add to the filling. Simmer on low heat until the sauce is thickened.
• Remove the filling from pan. Let cool.
• Divide the filling into 16 portions. Set aside.
• Sift the flour, wheat starch and powdered sugar. Transfer to a large mixing bowl. Make a well in the middle of the flour mixture and add the yeast, lukewarm water and vinegar or lemon juice, if using. Gently dissolve the yeast with the water. Slowly bring together the flour mixture and add in the vegetable oil.
• Knead with hands for 15 minutes or until a soft dough is formed. It should be smooth and shiny on the surface.
• Cover the dough with a damp cloth and let rise for 60 - 90 minutes or until it expands in size.
• Dissolve the baking powder with the cold water, sprinkle over the dough and knead until well combined. For fluffier buns, rest the dough for 10 minutes after baking powder is added.
• Cut and divide the dough to 16 equal portions.
• Using a rolling pin, roll and flatten each dough ball to a 3" circle. Place a portion of the filling in the middle.
• Wrap and fold the dough up.
• Pinch and twist to enclose the opening. Make sure the char siu bao is sealed tight at the top. Place it on a 2" x 3" piece of parchment paper. Repeat the same until you make 16 buns.
• Arrange the buns on a steamer, leave about 1" gap in between buns. Spray water mist over buns, and steam in a preheated steamer on high heat for 10 minutes. (You may add 1 teaspoon of Chinese white vinegar to make the char siu bao white.)
• Remove buns from the steamer, serve warm.

STEAMED BBQ PORK BUNS (CHAR SIU BAO)

Steps:

• In the bowl of an electric mixer fitted with a dough hook attachment (you can also just use a regular mixing bowl and knead by hand), dissolve the yeast in the warm water. Sift together the flour and cornstarch, and add it to the yeast mixture along with the sugar and oil. Turn on the mixer to the lowest setting and let it go until a smooth dough ball is formed. Cover with a damp cloth and let it rest for 2 hours. (I haven't forgotten about the baking powder. You'll add that later!)
• While the dough is resting, make the meat filling. Heat the oil in a wok over medium high heat. Add the onion and stir-fry for a minute. Turn heat down to medium-low, and add the sugar, soy sauce, oyster sauce, sesame oil, and dark soy. Stir and cook until the mixture starts to bubble up. Add the chicken stock and flour, cooking for a couple minutes until thickened. Remove from the heat and stir in the roast pork. Set aside to cool. If you make the filling ahead of time, cover and refrigerate to prevent it from drying out.
• After your dough has rested for 2 hours, add the baking powder to the dough and turn the mixer on to the lowest setting. At this point, if the dough looks dry or you're having trouble incorporating the baking powder, add 1-2 teaspoons water. Gently knead the dough until it becomes smooth again. Cover with a damp cloth and let it rest for another 15 minutes. In the meantime, get a large piece of parchment paper and cut it into ten 4x4 inch squares. Prepare your steamer by bringing the water to a boil.
• Now we are ready to assemble the buns: roll the dough into a long tube and divide it into 10 equal pieces. Press each piece of dough into a disc about 4 1/2 inches in diameter (it should be thicker in the center and thinner around the edges). Add some filling and pleat the buns until they're closed on top.
• Place each bun on a parchment paper square, and steam. I steamed the buns in two separate batches using a bamboo steamer (be sure the boiling water does not touch the buns during steaming process). Once the water boils, place the buns in the steamer and steam each batch for 12 minutes over high heat.

CHA SIEW PAO DOUGH

Steps:

• 1. Proof yeast in water (110-115 degrees) with the sugar. Let stand 2 to 3 minutes until bubbly and doubled. 2. Sift 4 cups flour in to large bowl. Pour in Yeast mixture and the warm milk and mix until a dough forms Or mix ingredients in Cuisinart with plastic blade until the dough leaves the side of the bowl - adjust the liquid as necessary. 3. Put in oiled bowl (turn dough over to lightly oil the top), cover and let rest for 1 1/2 to 2 hours or until doubled. 4. Punch dough down and let rise 20 to 30 minutes until doubled again. 5. Turn dough out on floured board and knead for 5 minutes until smooth and elastic. 6. Divide in half, in half again until you have 12 pieces. The dough is ready for shaping and filling.