![]() ![]() ![]() ![]() Brush with a mixture of melted butter and 1 tablespoon honey. Bake for 15-20 minutes or until golden brown. Brush with a mixture of 1 beaten egg white, 1 teaspoon water and a ¼ teaspoon sugar. Place into a mixing bowl with char siu, hoi sin and finely diced spring onions, mix well so the. Set buns 2 inches apart on a cookie sheet. Clean all the silver from the pork fillet and cut in half. TO BAKE: Char Siu Bao can also be baked.(You can use a tiered steamer or a wok with a steaming rack placed inside). Turn heat off and let the steam subside before lifting the cover. Put the wrapped buns at least 2 inches apart on a cookie shet and allow the buns to rise in a draft-free place (the oven) for another hour. Place on a 2 inch square piece of wax paper, twist side down.Gather up the sides around the filling and twist dough to seal. Place a mound of filling (about the size of a ping pong ball) in the center of the dough.(This is done because if you roll it out to an even thickness, the top of the bun will end up being too thin in comparison to the bottom due to the way the dough is wrapped.) Slightly flatten each ball, then roll out into 4-inch discs, leaving the center of the disc twice as thick as the side. It is now ready to be stuffed with filling. Punch down the dough and knead again for 5 more minutes.I like to let my dough rise in my oven, which I slightly preheat at 250 F for 2-3 minutes then turn off. Place it in a big mixing bowl, cover with a damp cloth and leave in a dry, warm place (away from drafts) until dough doubles in bulk.Knead on board for 20 minutes (you should not need to flour the board) until dough becomes elastic and smooth. The dough will be fairly firm and a bit on the dry side. Immediately add baking powder and then the flour. Dissolve yeast with sugar in warm water. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |